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What You Should Really Know Before Eating At A Buffet

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Love them or hate them, buffets are hugely popular in the restaurant world.

The idea of the buffet has its roots in the Swedish smorgasbord, which was originally

a spread of appetizers offered before the main course.

Today, buffets are all over, and it's hard to imagine how they could possibly be profitable.

Curious as to how it all works, or want to get the most out of your trip to the buffet?

Here's what you should know for your next trip to a modern-day smorgasbord.

Breaking even

For a lot of people, the allure of the all-you-can-eat buffet is the idea that you're getting more

than what you pay for.

This is why the business side of buffets is the key.

Buffets usually don't have the same number of staff other restaurants would need, as

customers are typically serving themselves.

No one's sending their food back to the kitchen with complaints, either; you just push it

to the side and get something else.

While that might mean food waste, it also cuts back on kitchen workload.

And menus are built around what's most efficient to make and cheapest to buy, including things

like cheap sacks of vegetables and cheaper cuts of meat.

And not everyone is eating a lot.

Since most people hit the buffet in groups, for every person eating more food than they

actually pay for, there are several who don't overeat.

Fill 'er up!