Buffets are back as cost of living bites
The buffet is back.
With the cost of living crunch hitting family budgets, all-you-can-eat buffets offer families the opportunity to dine out in an environment perceived to be “good value for money”.
According to hospitality experts there has been an increase in diners seeking affordable venues that offer “high-quality meals that don’t break the bank”.
According to Butchers Buffet and Gyuniku owner James Sun, buffet eliminates “bill shock”.
“The buffet concept has grown in popularity due to its inclusivity and value for money,” he told news.com.au.
“With a fixed price upon entry, diners can pay upfront and enjoy the freedom to eat without worrying about hidden costs.
“There has also been a significant change from what buffets used to be, they now serve higher standard foods, have more variety and are focused on food presentation and store presentation – while being more value for money.
“The fact that people can now get a la carte quality flavours and ingredients, combined with the set price for transparency – which avoids bill shock – is a key reason as to why buffets have recently become so popular.”
Sydney food group Wannian Alliance, helmed by fourth-generation owner Sun, is experiencing a surprising resurgence in demand for its buffet-style restaurants, including Butchers Buffet and Gyuniku.
This unexpected success comes amid a broader trend of Australians cutting back on dining out and opting for home entertaining.
Despite the economic climate and changing consumer preferences, Sun believes that people still crave indulgent dining experiences. The allure of all-you-can-eat buffets, a nostalgic favourite from the 1980s, has proven to be a winning formula in today’s challenging hospitality landscape.
“Buffets are providing this with the added incentive of ‘value for money’,” Sun told news.com.au.
“A la carte restaurants have minimal focus and limited choices — some even choose not to have desserts on their menus.
“Buffets however have to ensure they satisfy consumers from start to finish. There is deep emphasis from an operator to ensure there is a good dessert offering for guests to finish their meals with, and end their experience on a sweet note.”
With buffets, volume is the key to profit.
“We are constantly trying to get as many bums on seats and turning those tables every 90 minutes,” Sun said.
“Behind the scenes, it’s also a volume game with suppliers. Having key suppliers and core ingredients makes purchasing in bulk possible, with the aim being to reduce its purchasing cost.
“Sustainability and minimising wastage are also essential for buffet operators. Our menu planning team is constantly in R&D (research and development) to produce efficiency with menu dishes and the ingredients used, to minimise wastage.”
Butchers Buffet averages $50 per person while Gyuniku – a Japanese BBQ buffet – averages $85 per person.
Jonathan Jackson, 12th December 2024
