we have been to many buffets,
and each time I wonder how they make a profit, but they do, buffets rely on high foot traffic: At Golden Corral, a
buffet chain with 498 locations in 42 states, dining floors are 5k-square-feet
and seat 475 people, self-service allows a buffet to bypass a waiters, and
all-you-can-eat dishes (which are generally less complex and prepped in
enormous batches) can be made by a “skeleton crew” of line cooks, “At a typical restaurant, a cook can service 25 customers per
hour — and that’s at best,” says Joe Ericsson, a managing partner at the food
consultancy Restaurant Owner.
“In the same amount of time, a single buffet cook might be able to prep enough
food for 200 people.” and a few 'tricks' are used,
They put the cheap, filling stuff at the front
of the buffet line: (Study: 75% of buffet
customers select whatever food is in the first tray — and 66% of all the food
they consume comes from the first 3 trays.)
They use smaller plates. (Study: Smaller plate
sizes reduce the amount of food consumed.)
They use larger than average serving
spoons for things like potatoes, and smaller than average tongs for meats.
They frequently refill water and use
extra-large glasses.
all of the above and header from a fascinating
read in the Hustle,
if you have time take a look and try to outsmart the buffet!
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