The article glazes over the labor issue when talking about costs. It speaks of scientificly analyzing how chicken pot pies are presented, and 5 to 25% waste being normal... but besides food costs, AYCE buffet businesses count on one thing... cheap illegal labor cooking the food. It is far easier to just hire a family of Honduran cousins to work the kitchen turning chuck steak into “sirloin tips” than it is to get portioning or pricing exact. The $4 buffet and the $8 buffet have the same food... and the same illegals cooking it.
For one who has will power and a plan, a good buffet such as Golden Corral's is a great way to have a nutritious and varied meal.