hi and good day to every professional chefs and home cooks in this website! I was searching the internet regarding costing a buffet and google sent me here. I am from the Philippines and got hired as a chef in this 6 month old restaurant where i am the one assigned to do costing for the current menu and add more recipes for the restaurant. For starters, this is a new restaurant (around 6 months) and we really dont have a lot of customers at the moment. (we only have like 5 to 15 customers, sometimes none). The owner decided to have a buffet this valentines day and maybe lunch and dinner in the future coz he thinks maybe that will attract customers for his restaurant. so, there are two things that i wanna ask How much food should we make and cook on that day in order to prevent shortage? Coz we rarely got customers so i really dont have a headcount.The owner wants to have a buffet from lunch time till dinner time (12pm to 8pm). And lastly, how to cost a buffet? I know how to do recipe costing but this is my first time on Buffets. The price that the owner had is 399 pesos ($ wherein all our best sellers on our menu are in the buffet (each costs $6 to $. Hope someone can enlighten me regarding this. thank you and much respect to all of you guys out there.