Keeping track of costs 

Profit = (sales value) - (item costs x quantity of intake)**
**Average guest intake is approx. 400 g.
When a guest eats more lower cost food items (for example cereals) the average costs per guest decreases.

Negative cost drivers for the breakfast buffet can be:

• Expensive food items situated in the most prominent positions
• Wasted product due to over-presentation and product degrading (open containers or cooked items)
• Made to order items requiring higher staff input / servicing

“If you don’t measure it, how can you manage it!?”