[food] The economics of all-you-can-eat buffets … How all-you-can-eat buffets operate and why it’s harder to beat the buffet than you might think. ‘Each year, Ovation Brands, the owner of multiple major buffet chains, serves up 85m dinner rolls, 47m pounds of chicken, and 6m pounds of steak — 49.3B calories in total. It is estimated that between 5% and 25% of any given dish will be wasted, either through the buffet’s miscalculation of demand or the diner’s overzealousness. Waste reduction is a key focus of any successful buffet and a frequent tactic is reusing food. “Buffets have always been a landing spot for food scraps,” says Chef Britt. “They call them the ‘trickle-down specials’ — day-old vegetables or beef trimmings can be repurposed into a soup or a hash.”’
The economics of all-you-can-eat buffets – The Hustle
This entry was posted on Tuesday, March 12th, 2024 at 8:25 am and is filed under Food.
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