(Roughly) Daily

Few things epitomize America more than the all-you-can-eat buffet.

For a small fee, you’re granted unencumbered access to a wonderland of gluttony. It is a place where saucy meatballs and egg rolls share the same plate without prejudice, where a tub of chocolate pudding finds a home on the salad bar, where variety and quantity reign supreme.

“The buffet is a celebration of excess,” says Chef Matthew Britt, an assistant professor at the Johnson & Wales College of Culinary Arts. “It exists for those who want it all.”

But one has to wonder: How does an industry that encourages its customers to maximize consumption stay in business?

To find out, we spoke with industry experts, chefs, and buffet owners. As it turns out, it’s harder to “beat” the buffet than you might think…

Is it possible to out-eat the price you pay for a buffet?  How do these places make money?  The dollars and cents behind the meat and potatoes: “The economics of all-you-can-eat buffets.”

* Dean Koontz

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As we pile it high, we might recall that it was on this date in 1883 that A. Ashwell, of Herne Hill in South London, received a patent for the “vacant/engaged” door bolt for lavatory doors… presumably a relief to the folks who had been using the public restrooms that had been introduced in London in 1852.

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