EMF4.26Buffet

This started in the 70s and the 80s, and they were very popular. I think it was kind of sign-of-the-time. They were a family-style restaurant. They did not serve alcohol, but it was a lot of food for not a lot of money. The most obvious money saver for a buffet restaurant is that there’s less need for servers. But these restaurants apply another strategy that’s hidden in plain sight. Pay attention to the layout of a buffet line. Buffets often put cheaper, or more filling carbs towards the beginning of the line. And to try to stop people from taking more than they can eat. These restaurants might provide smaller than average dinner plates, or really big soft-drink cups, so you can fill up on soda. Because of the tight profit margins, the food quality wasn't as great as it probably should have been or could have been.