Buffet Analysis

This video walks you through how to run and interpret a Buffet Analysis report in Kitchen CUT Lite.

What You’ll Learn

• How to access the Buffet Analysis report

• How to set your Revenue Outlet, Date Range, and Class

• How to interpret usage and cost per cover

• How to export and analyse the report data

🧠 Why This Matters

Buffet Analysis allows you to understand how much was spent per cover versus what was actually used. This helps you calculate accurate cost-per-head and identify areas of waste or overproduction — even in simple buffet-style service operations.

💡 Best Practices

• Use consistent yield values in your recipes to ensure per-cover accuracy

• Compare buffet performance over time to reduce overproduction and control costs

• Export results weekly or monthly for ongoing operational tracking

• This report is especially useful for high-volume, fixed-price environments

❓FAQs

What is the difference between cost per cover and cost per portion?

• Cost per cover refers to the total cost divided by the number of diners.

• Cost per portion refers to the cost of a single item or recipe on the buffet.

Can I run a Buffet Analysis without recipes?
The system requires mapped recipes and usage data to generate meaningful results. Ensure your buffet items are properly set up and used in inventory processes.

🆘 Need Help?

📧 Email Support: support@kitchencut.com
📝 Submit a Ticket: Submit a ticket