How can you use the end of your buffet to increase the average ticket price?

In a buffet, every detail matters, including the final meters of the service line.
This is where many customers decide whether to add a side dish, finish their plate with something special, or try a new item. And when this space is well organized, it can become a great opportunity to increase your average ticket.

A practical way to optimize this area is by using support tables with compact equipment. Glasart’s smaller Thermoelectric Glass units (60×40, 45×45, or 70×57 cm) are perfect for this: they take up little space and keep burgers, toppings, and finishing items at the ideal temperature.

To complete the setup, the Delta Uno Sneeze Guard ensures protection and proper food conservation throughout the entire servisse, essential for keeping a clean presentation and maintaining an organized buffet flow.

With this approach, you offer more variety at the end of the buffet, more convenience for the customer, and more opportunities for sales without having to expand your structure.

A great example is Mania de Churrasco Restaurant, which applies this concept on their support tables, offering an attractive mix of complementary items without compromising space.