Buffets gain popularity as the cost of living rises

As the cost of living continues to rise, hospitality experts are reporting an increase in guests looking for affordable accommodations that offer high-quality meals that don’t break the bank.”

James Sun, owner and director of all-you-can-eat restaurants Butchers Buffet and Gyuniku in Sydney’s CBD, said the appeal of a buffet is that people know what they’re getting into and it eliminates bill shock.

The buffet concept has grown in popularity because of its inclusiveness and value for money, he told news.com.au.

With a fixed price upon entry, diners can pay in advance and enjoy the freedom to dine without worrying about hidden costs.

There has also been a significant change from what buffets used to be, they now serve food of a higher standard, have more variety and are focused on food presentation and store presentation being better value for money.

The fact that people can now get quality tastes and ingredients a la carte, combined with pricing set for transparency that avoids bill shock, is a major reason why buffets have become so popular recently.

Sun, who is the fourth-generation owner of Sydney food group Wannian Alliance, which owns Butchers Buffet and Gyuniku along with several other locations, said growing demand for the buffet, which peaked in popularity in 80, has resulted in tremendous success during a time of war in the hospitality industry.

Australians are currently spending less on events, accommodation and food, according to new data from the Australian Bureau of Statistics (ABS).

While a national survey conducted by Finish found that 61 percent of Australians these days prefer to wait at home; with 67 percent expressing a desire for a comfortable environment and 53 percent looking to save money.

But Sun said despite Aussies downsizing, consumers still want to indulge in good food.”

Buffets are offering this with an added incentive of value for money, he explained.

A la carte restaurants have a minimal focus and limited choices, some even choose not to have desserts on their menus.

However, buffets must ensure that they satisfy customers from start to finish. There is deep emphasis by an operator to ensure that there is a good dessert offering for guests to complete their meals and end their experience on a sweet note.

And if you’re wondering how a buffet restaurant turns a profit, Sun, who has just opened a sixth Butchers Buffet outlet in Lidcombe, said it’s all in the volume.”

We’re constantly trying to get as much bread in the seats as possible and turn those tables every 90 minutes, he said.

Behind the scenes, it’s also a volume game with suppliers. Having key suppliers and basic ingredients makes it possible to buy in bulk in order to reduce the cost of purchase.

Sustainability and waste minimization are also essential for buffet operators. Our menu planning team is constantly in R&D (research and development) to produce efficiencies with menu dishes and ingredients used, to minimize wastage.

That said, he admits buffets aren’t cheap,” saying Butchers Buffet averages $50 per person while Gyuniku’s Japanese BBQ buffet averages $85 per person.

Social media users raved about the value, with one declaring on TikTok that Butchers Buffet tops every other buffet she’s been to in her life.

I know it doesn’t look like much, but my boyfriend took me to this Korean BBQ and I was pleasantly surprised, she said.

I was very skeptical before, but they have many side dishes and ready-to-eat meals and even Tteok-galbi which is rarely found outside of Korea.

The videos also show which dishes are available, including Soy Marinated Beef Bulgogi, Wagyu Beef Chuck Roll and Mediterranean Lamb.