How is buffet food cost calculated?
Inventory consumed during the session is costed against the covers served, giving a real cost percentage per sitting rather than a monthly average.
Price per cover, cost per session, profit you can see
A buffet is priced per person and costed per session, which ordinary POS reporting cannot see. RestroNivo tracks covers and consumption together so you know whether Friday lunch actually made money.
What it does
- Sessions with covers — Open a sitting, count adults and children separately, and price each accordingly.
- Food cost per session — Actual inventory consumed against the session, not an estimate.
- Gross profit per sitting — Revenue less real food cost, per session, so weak sittings are obvious.
- Minimum guarantees — Track sessions that fell below their guaranteed cover count.
- Payment at the table — Take payment per cover or per table, through any tender.
- Reporting over time — Compare sessions, days and outlets on covers, revenue and cost percentage.
Frequently asked questions
Can adults and children be priced differently?
Yes. Each session records adult and child covers separately, priced at their own rates.