Why are buffets so expensive

Popular nowadays is to have several different world food styles such as a sushi bar, street food, Thai and Mexican as examples. This is a great option for events with a pan-global or pan-cultural guest list, and occasions needing to impress.

The Pros: Fewer servers are needed with a simple buffet reception compared to a formal sit down meal, which means you may save money on your catering staff charges although you still need staff to tend to the buffet, and waiters to provide water and wine to the tables.

Buffets make it easier and more cost effective to provide guests with a variety of choices, helpful since people have so many types of allergies and dietary restrictions nowadays. This service style also promotes mingling and interacting among guests. The Cons: Since each table will have to wait their turn to head to the buffet, it may take a while for all guests to receive their food; queues may also form.

You also might have to rent in additional chaffing dishes and serving pieces. Guests may have to serve themselves and carry their own plates, which is not particularly elegant. Buffets also require larger quantities of food since people tend to eat more when they serve themselves, which will add to your food costs.

Unsupervised guests can ruin the presentation format, pick the favourite dishes which then run out and also make a mess! The perils of bowl food! Marketplace is pleased to present:. Our mission at Marketplace is to raise the economic intelligence of the country. Marketplace helps you understand it all, will fact-based, approachable, and unbiased reporting.

Generous support from listeners and readers is what powers our nonprofit news—and your donation today will help provide this essential service. Skip to content. I've Always Wondered Listen Now. Share Now on:. Moreover, each slice is worse than the last. Some buffet restaurants also employ strategies to discourage customers from taking larger quantities of food, according to Dollars and Sense. Diners do this by presenting dishes in smaller quantities. Not only does doing so increase the perceived value of the dish, but it also makes consumers take less and leave the rest for other patrons.

Such tactics, in addition to reduced expenses in food preparation and individual services, make for higher revenue for the restaurant if done right. Of course there are those who are able to beat such systems by using a methodology of their own, as one dude from London who pushed the AYCE buffets to their limits. Enter your email address below and we'll deliver our top stories straight to your inbox.