With the continued surge of living costs, hospitality experts are reporting an increase in diners seeking affordable venues that offer “high-quality meals that don’t break the bank.”
James Sun, owner and director of all-you-can-eat restaurants Butchers Buffet and Gyuniku in Sydney’s CBD, said the appeal of a buffet is that people know what they’re getting themselves into and it 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 flavors 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.”
Sun, who is the fourth-generation owner of Sydney food group Wannian Alliance – which owns Butchers Buffet and Gyuniku along with several other venues – said the spike in demand for the buffet, which peaked in popularity back in the 80s, has resulted in “remarkable success” during a time of struggle in the hospitality industry.
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 Finish found that 61 percent of Australians these days prefer hosting at home; with 67 percent noting a desire for a comfortable environment and 53 percent looking to save money.
But Sun said that despite Aussies cutting back, “consumers still want to indulge in good food.”
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“Buffets are providing this with the added incentive of ‘value for money’,” he explained.
“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.”
And if you’re wondering how a buffet restaurant turns a profit, Sun – who just opened a sixth Butchers Buffet venue in Lidcombe – said it’s all down to “volume.”
“We are constantly trying to get as many bums on seats and turning those tables every 90 minutes,” he shared.
“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 minimizing 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 minimize wastage.”
That said, he admits “buffets are not cheap,” stating Butchers Buffet averages $50 per person while Gyuniku – a Japanese BBQ buffet – averages $85 per person.
Social media users have raved about the value, with one declaring on TikTok that Butchers Buffet “tops every other buffet” she’s been to in her 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 highly skeptical before but they have a lot of side dishes and ready-to-eat food – and even Tteok-galbi which is rarely found outside of Korea.”
Videos also show what dishes are available, including soy-marinated beef bulgogi, Wagyu beef chuck roll, and Mediterranean lamb.
