A buffet menu differs to an à la carte menu in that it is a single course menu that often contains all meal parts (starters, main courses and desserts). Diners pay a single price for the entire meal and make their selection from the dishes offered.
Once you have selected your menu items you will enter the following pieces of information:
Selling Price - this is the price that each diner will pay for the entire menu
Sales Mix - this is the actual or forecasted amount of each menu item (dish) selected from the buffet
Quantity (Qty) and Unit - this is the amount of each menu item (dish) made available on the buffet
Sales - this is the actual or forecasted number of diners paying for the buffet
Waste% - this is the actual or forecasted wastage percentage for each menu item (dish)
Click on the hotspots on the image below for a description of each column or hotspot area.