This video guide on how to use the Buffet Analysis report in KC Lite.
This video walks you through how to run and interpret a Buffet Analysis report in Kitchen CUT Lite.
What You’ll Learn
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How to access the Buffet Analysis report
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How to set your Revenue Outlet, Date Range, and Class
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How to interpret usage and cost per cover
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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
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Use consistent yield values in your recipes to ensure per-cover accuracy
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Compare buffet performance over time to reduce overproduction and control costs
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Export results weekly or monthly for ongoing operational tracking
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This report is especially useful for high-volume, fixed-price environments
❓FAQs
What is the difference between cost per cover and cost per portion?
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Cost per cover refers to the total cost divided by the number of diners.
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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