Buffets in America are an embodiment of excess and variety, where customers can indulge in all-you-can-eat feasts for a single fixed price. However, despite encouraging maximum consumption, buffets operate on thin profit margins. They minimize labor costs through self-service and utilize economies of scale to purchase food in bulk. Waste reduction is also a key focus, with buffets reusing food scraps and repurposing leftovers. Buffets employ research-backed tricks to control portion sizes and encourage customers to eat less. While occasional over-eaters pose no significant threat to buffet profits, the industry is facing challenges from food delivery apps and changing consumer preferences towards experience-driven dining options.
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