The buffet business
How do you make money out of them, and what happens to all the leftovers?
All-you-can-eat restaurants are popular, as are high-end buffets at big weddings and posh hotels.
But what’s the trick to making money out of them, and what happens to the leftovers?
Ruth Alexander finds out the tricks of the trade with John Wood of catering software company Kitchen Cut, Sandeep Sreedharan of Goa, and Michael Brown of Cosmo, in Manchester, UK.
If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk
(Picture: Hands of someone serving out chicken at a buffet. Credit: Getty/Βι¶ΉΤΌΕΔ)
Producer: Elisabeth Mahy
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- Thu 3 Nov 2022 04:32GMTΒι¶ΉΤΌΕΔ World Service except Americas and the Caribbean, Australasia, East Asia & South Asia
- Thu 3 Nov 2022 05:32GMTΒι¶ΉΤΌΕΔ World Service Australasia, Americas and the Caribbean, South Asia & East Asia only
- Thu 3 Nov 2022 11:32GMTΒι¶ΉΤΌΕΔ World Service
- Thu 3 Nov 2022 21:32GMTΒι¶ΉΤΌΕΔ World Service East and Southern Africa & West and Central Africa only
- Thu 3 Nov 2022 23:32GMTΒι¶ΉΤΌΕΔ World Service except East and Southern Africa & West and Central Africa
- Sun 6 Nov 2022 08:32GMTΒι¶ΉΤΌΕΔ World Service except Europe and the Middle East
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The Food Chain
Examining what it takes to put food on your plate
