With the cost of living continuing to rise, hospitality experts are reporting an increase in the number of diners looking for affordable spots that “offer high-quality food that doesn’t break the bank.”
James Sun, owner and director of the all-you-can-eat restaurants Butchers Buffet and Guiniku in Sydney’s CBD, said the appeal of buffets is that people know what they are getting themselves into and it reduces “bill shock”. Finishes off.
“The buffet concept has grown in popularity due to its inclusivity and value for money,” he told news.com.au.
“With a fixed price on entrée, diners can pay in advance and enjoy the freedom of eating without worrying about hidden costs.
“Buffets have also undergone a significant change from what they used to be, they now serve higher standard foods, have more variety, and are more value for money as well as having a focus on food presentation and store presentation Is concentrated.
“The fact that people can now get quality flavors and ingredients a la carte with set prices thanks to transparency – which avoids bill shock – is a major reason why buffets have become so popular recently. “
Sun, the fourth-generation owner of Sydney Food Group Vanian Alliance – who also owns Butchers Buffet and Guiniku, among several other venues – said the surge in demand for buffets, which peaked in popularity in the ’80s, has resulted in “remarkable success” during a struggling hospitality industry. Has been found.
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 Compiled by The Finish found that 61 per cent of Australians prefer to host at home these days; 67 percent desire a comfortable environment and 53 percent desire to save money.
But Sun said that despite the Australian team making cuts, “consumers still want to enjoy good food.”
“Buffetts are providing it with the added incentive of ‘value for money’,” he explained.
“A la carte restaurants have a minimalist focus and limited options – some even choose not to have desserts on their menus.
“Buffets however have to ensure that they satisfy consumers from start to finish. There is a deep emphasis on an operator’s part to ensure that guests are offered a good dessert to finish their meal, and end their experience on a sweet note.
And if you’re wondering how a buffet restaurant turns a profit, Sun – who recently opened a sixth Butchers Buffet venue in Lidcombe – said it all depends on “volume”.
“We’re constantly trying to get as many seats as we can and changing those tables every 90 minutes,” he shared.
“Behind the scenes, it is also a volume game with suppliers. Having major suppliers and key ingredients makes purchasing in bulk possible, with the aim of reducing its purchasing costs.
“Sustainability and reducing waste are also essential for buffet operators. Our menu planning team is constantly engaged in R&D (research and development) to reduce wastage, create efficiencies with menu recipes and ingredients used.
That said, he admits that “buffets aren’t cheap,” with a butcher’s buffet averaging $50 per person, while a gyūniku – a Japanese BBQ buffet – averages $85 per person.
Social media users have praised its value, with one declaring on TikTok that The Butcher’s Buffet “tops every other buffet” in his 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 at first but they have lots of side dishes and ready-to-eat meals – and even tteok-galbi which is rarely found outside Korea.”
Videos also show what dishes are available, including soy-marinated beef bulgogi, wagyu beef chuck roll and Mediterranean lamb.
