Managing the Insatiable Appetite: Overuse of All-You-Can-Eat Deals

Whether you're an employee or a frequent diner, the allure of an all-you-can-eat deal is irresistible. However, managing the potential overuse can be a challenge for restaurateurs. This article explores the strategies employed by restaurants to prevent overuse and the experiences of those who, much to their delight, still find a way to indulge.

The True Cost of Overuse

Perhaps the most interesting insight comes from a restaurateur who owned several all-you-can-eat establishments. He believed that the average person could not consume enough food to truly impact his bottom line, even when exceptions did arise. He jokingly suggested that the real problem would be if diners took home leftovers, as this would significantly cut into profits. Such measures have serious implications for restaurant profitability, especially during off-peak times.

Experiences of a Frequent Diner

My father’s friend, a restaurateur, echoed these sentiments by stating that infrequent overindulgers were the real concern. Once, during the 1970s, my friend and I frequented a restaurant with an unlimited buffet, which led to a string of refills—too many to be justifiable under normal circumstances. In response, the restaurant management adopted a series of tactics:

Clearing the table immediately after a refill to seat new customers Seating employees at our table to ensure no more refills could be had

The solution? Simple: we never both went for refills at the same time. This strategy, while initially effective, seemed like an escalation. Over time, my friend speculated that this constant pressure led to the restaurant’s eventual closure. The subsequent anecdote confirms that even the best strategies can backfire.

A Supreme Buffet Buffet

Years after the initial experience, I myself became a frequent patron of Asian buffets. Upon adding a sushi bar to the regular buffet, the management took it upon themselves to curb overuse. During one visit, after a year of frequent visits, I loaded up on sushi and picked out some regular favorites to complete my meal. As I turned to sit down, a distinctively dressed Asian man in a suit suddenly confronted me, declaring in somewhat broken English, “You take’ah too much! You skinny! You na abo to eat so much!”

I responded with a simple, “my grandma always said that too, but I can!” Despite this provocation, I was ultimately able to enjoy the food, particularly the sushi, so much that I made multiple trips to the restaurant. Each visit felt as fulfilling as a family Thanksgiving feast.

Conclusion

In the modern era of all-you-can-eat dining experiences, whether you are a restaurateur or a frequent diner, the challenge of overuse is a constant one. From the strategies of seating employees to confrontations with concerned servers, the battle to balance profit and indulgence is never truly won. The key takeaway is that diners often find ways to enjoy their meals, sometimes to the delight of the management themselves.