A method for operating a restaurant is provided to offer customers bud dishes in a buffet style by arranging various kinds of buds and enabling the user to select/eat the bud with rice. The restaurant makes a bud supply contract with a bud farmer and is operated by forming an internal space and employing employees. The restaurant provides more than five kinds of buds and seasonings to the customer in the buffet style. The customer takes a meal by selecting the buds and the seasonings according to taste, and mixing the selected bud/seasonings with the rice.
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