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Original title: deposit system, card supply, time limit, CD with new tricks that can tear the waste tag from the buffet
Xinhua News Agency, Shanghai, September 15 news, for a long time, the self-service restaurant “can not pack, eat what you want” business attributes, stimulated a small number of consumers “prefer to eat leftovers, not to lose” “buffet mentality”.
Today, as the hospitality industry has responded to the new waste disposal trend, it has been difficult to get rid of the “waste” label from cafeterias. Starting from their own characteristics, they are reducing waste through a number of methods such as the deposit system, card supply and term. . The reporter launched an investigation into this.
Faced with the “buffet mentality” of a small number of people, companies continue with “new tricks”
The manager of a Cantonese-style mid-size snack cafe told reporters that compared to non-cafeterias of the same size and type, their daily cost increased by nearly 1,000 yuan due to food waste, and they were wasted nearly 30,000 yuan worth of food in a month. .
With the new trend of strict economics and waste prevention being implemented in more and more consumer areas, companies are also exploring many new methods in the practice of “CD Action” for the buffet, a dining room format.
Deposit system. One night in early September, there was still a long line at the entrance of a coffee shop with a per capita price of more than 100 yuan on Nanjing East Road, Shanghai. The message at the entrance of the cafe: “You must pay an additional deposit of 100 yuan when you pay the bill. The deposit slip must be kept. Lost, no two hours of food or overtime will be wasted. You can return the deposit at the cashier with the deposit slip “.
“This new system has been in place for almost a month. Unless the guest waste is too severe, the deposit will be refunded under normal circumstances.” The store staff told reporters: “There will be some guests with excessive waste, and we will deduct part of the deposit accordingly. Some customers have pleaded guilty and others chose to eat the food.”
Supply of cards. At a Japanese buffet restaurant in Shanghai’s Xuhui District, slogans such as “Advocate for a civilized and healthy life and reject food waste” are posted on the walls and tables to remind guests not to waste food. There is also a reminder sign that says “Limit 1 serving per person per time” next to the dining room table. For guests who eat more, the staff will kindly remind them to “drink less.” The reporter also discovered a semi-self-service ordering modality during the visit. Although it is also a fixed fee for admission and unlimited food, this type of restaurant is staffed by waiters to order and serve dishes, and there are only a few fruits and vegetables. Seasonings, etc. they are left to consumers.
Limited time. Some cafeterias impose restrictions on eating time, generally the time limit for ordering is an hour and a half and the time to eat is two hours. There is also a buffet restaurant that adopts the round order mode, and consumers can order up to 3 rounds. A coffee shop manager in Beijing believes that the split-round, limited-time order buffet model allows consumers to predict their appetite, which is more effective than simply reminding them to “drink less and drink less.”
The phenomenon of waste still occurs from time to time, and the “leftover feast” trilemma at the buffet is difficult to solve.
Although strict economics has become a consensus in society, in the form of buffet meals, waste still occurs from time to time.
The journalist saw in a barbecue buffet restaurant that the restaurant offered more than a hundred types of food and almost all the tables were full of dishes. The waiter told reporters that although there is a deposit for the entrance, it is still more common for diners to eat more food but not eat at the end.
——The rules are easy to establish and should not be observed. Take for example the barbecue cafe on Nanjing East Road. The deposit regulations state that “the deposit is non-refundable if the remaining food exceeds 150 grams”, but in actual operation, the so-called “150 grams” are only the “visual inspection” of the waiter. “As long as it doesn’t look scary.”
In another buffet restaurant with ordering system, although the number of rounds of orders is stipulated, in the actual operation, the waiter admitted that the “number of rounds” is difficult to understand. “Sometimes a glass of juice is added. Yes. counts as one round, the customer would be unhappy. ” According to Yu Xiaotong, a white-collar worker in Shanghai, the weight, number of rounds, and time limits set by coffee shops are difficult to enforce. “Over time, everyone feels that it is just an appearance.
——The “elasticity” of the store is difficult to understand, and the dining experience and waste disposal need to be balanced. “It’s actually difficult for us. If the so-called weight limit is strictly enforced, it stands to reason that even more than one gram is fined, but the fine is still not right. How much? All of these are problems.” Store manager Zheng Hao said, “What the restaurant does is good taste and humanity, and asking customers in an unkind way can reduce the dining experience.”
—— Diners are concerned that “benefits will not be eliminated” and it is difficult to “self-help” with restrictions. Aunt Huang, a citizen of Hefei, is a frequent visitor to the cafeteria. In her opinion, “The image of eating a buffet is the benefits, and the benefits should not be wasted at the same time.” But she also said that some cafes prepare food according to the number of people at the table. During the meal, the food is not served all at once, but is served appropriately according to the situation. This leads to the delay of the most expensive food I want to eat. Food that can fill the stomach at a lower unit price is served faster and longer, which makes people wonder if it is because merchants are cutting costs on the grounds of avoiding waste. “
The frugal trend is in and “new tricks” must be “cut” with precision
During the interview, the reporter also felt that the new trend of strict economy throughout society is being widely responded to. Deposits for admission are becoming more acceptable, with many diners saying that “every time they pick up or order a meal, they weigh.” But saying goodbye to the “buffet mentality” is not only a “new trick” to limit waste, but also the formation of a social atmosphere that eliminates waste and the store’s more refined and higher quality service under the new fad.
“It’s not okay to let it go, but it’s not okay to control too much.” Yu Xiaotong said: “I think the cafeteria is better at doing more refined service than letting the waiter ‘weigh’ and serve the food, even if the waiter asks more, ‘What do you want the most? What to eat, come on. First “.
Zheng Hao believes that “control of the process is more important than control of the results” to eliminate waste in buffets. “Always be aware of how much diners ultimately waste. It is better to strengthen the concept of not wasting during the process. Waiters tend to outcompete food for consumers. Remember the behavior and consequences of waste, I think most of people can still hear. “
“In response to the phenomenon of buffet waste, we must first increase the targeting and promotion of economic behavior. As to whether or not buffet waste is punished and how much, priority should be given to the agreement between the store and the customer.” Shanghai Narada Law Firm (Wuxi) Lawyer He Zhicheng believes: “For example, by ordering a meal with a QR code, the store can give the customer an advance agreement to punish the customer for wasteful behavior. As long as the customer is okay, the electronic contract will be effective, which can invisibly strengthen the customer’s savings awareness. “
Industry insiders said that as consumer understanding of buffets continues to change and restaurants strike a better balance between cost control and new customers, I believe the “waste” label on buffets will be removed. gradually.
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