- An analysis of 30 buffets across the US found that they consistently offer cheaper, filling food (eg potatoes) with larger spoons at the front and use smaller plates and tongs to limit portions.
- Buffets also use bulk-buying power to secure large discounts on ingredients and purchase nearly-expired scraps from other restaurants.
- Over-eaters (customers who generate losses for buffets) only represent 5% of diners.
- Buffets also maintain their small profit margins (about 5%) by saving on labor costs (less waiters, chefs needed to operate).
