--- title: Buffet Analysis description: This video guide on how to use the Buffet Analysis report in KC Lite. --- [Skip to content](https://support.kitchencut.com/buffet-analysis-kclite#main-content) English Show submenu for translations [More support](https://support.kitchencut.com/kb-tickets/new?hsLang=en) ![KC-H-18.jpg\]](https://support.kitchencut.com/hs-fs/hubfs/KC-H-18.jpg?height=40&name=KC-H-18.jpg) - [Contact Us](https://www.kitchencut.com/contact-us) Open main navigation Close main navigation - [Contact Us](https://www.kitchencut.com/contact-us) - English Show submenu for translations - [More support](https://support.kitchencut.com/kb-tickets/new) - Jump to kitchencut.com Jump to kitchencut.com Hello. How can we help you? - There are no suggestions because the search field is empty. 1. [F+B Engine | Support Center](https://support.kitchencut.com/?hsLang=en) 2. [KC Lite](https://support.kitchencut.com/kc-lite?hsLang=en) 3. [Menu Costing](https://support.kitchencut.com/kc-lite?hsLang=en#menu-costing) # Buffet Analysis ## 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 - 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 - [WHAT'S NEW?](https://support.kitchencut.com/whats-new?hsLang=en) - [PRODUCTS](https://support.kitchencut.com/products?hsLang=en#main-content) - [Creation & Deletion](https://support.kitchencut.com/products?hsLang=en#creation-deletion) - [Product Management](https://support.kitchencut.com/products?hsLang=en#product-management) - [Product Information](https://support.kitchencut.com/products?hsLang=en#product-information) - [SUPPLIERS](https://support.kitchencut.com/suppliers?hsLang=en#main-content) - [Connections](https://support.kitchencut.com/suppliers?hsLang=en#connections) - [Pricelists](https://support.kitchencut.com/suppliers?hsLang=en#pricelists) - [ORDERING](https://support.kitchencut.com/ordering?hsLang=en#main-content) - [Suppliers](https://support.kitchencut.com/ordering?hsLang=en#suppliers) - 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