One of the major challenges faced during Ramadan is maintaining the profitability of the Iftar buffet, balancing the needs of hungry and eager diners with the cost and revenue expectations of the business. Here are some tips to help keep curb costs.

The first step is to calculate the cost-per-serve of all your dishes. You can then place the cheapest dishes at the start of the buffet layout, with more expensive dishes at the end.

Soft drinks often deliver low profit margins, so choose a more cost-effective option such as Lipton Fresh Brewed Iced Tea. You’ll get a better return for your money, while your diners will enjoy a refreshing, low-sugar drink that is much better for them.

It’s really important for diners that have been fasting to rehydrate at Iftar and offering a range of interesting, more unusual drinks,(such as a healthy twist on traditional Vimto, will encourage them to do this. Check out our recipe for Iced Vimtea and other iced tea beverage ideas for your Ramadan menu

A simple way to reduce both food waste and costs is to provide smaller plates. If diners are given large plates they are likely to fill them, which means you need to offer a greater volume of food to begin with, and more food will end up wasted as they often don’t finish these large servings.

From a health perspective, another bonus of introducing smaller plates is that diners are less likely to over indulge and over eat. Rather than just clearing their plate without thinking, they will consider whether they are feeling full before returning to the buffet table to again.

Plan to include dishes that feature cheaper cuts of meat. For example, chicken thighs and lamb shoulder are more affordable than breasts and leg, yet they are no less flavourful.

Don’t be afraid to use convenience products. Our range of Knorr ingredients are designed by chefs and offer a great balance of flavours. What’s more, most are ready to serve in just a few minutes, saving valuable time in the kitchen

Mezze dishes tend to be expensive to produce, so if you limit these, you’ll save money and be able to focus on quality over quantity. Fewer mezze dishes also means diners will have more of an appetite for the budget-friendly mains which come later in the meal.

Putting these basic cost-effective methods into practice really can help you and yourstaff to Craft an Unforgettable Ramadan, while at the same time maintaining profitability