Posted on 04/21/2024 3:15:10 PM PDT by DallasBiff
Can you remember visiting a buffet when you were young? It represented a vast stretch of freedom to load up your plate with whatever you wanted. When you're an adult, though, you start asking questions. Are you eating your money's worth? Did that kid really just stick his fingers in the mashed potatoes? Why is everything so sticky?
There's a good chance it's been a while since you've been to a buffet, and suspiciously sticky utensils aren't the only reason. So many people are skipping buffets that this sector of the industry is declining — more than you might think.
Read More: https://www.mashed.com/127267/the-real-reason-buffet-style-dining-is-disappearing/
(Excerpt) Read more at mashed.com ...
Seemed like a little payback, for goinbg off the reservation, to me.
The writers of this article (publication) seem to think that the object in life is to “pig out” as much as possible — rather than the much more intelligent strategy of trying as many different things as possible — which is really the strength of the buffets — as well as potlucks.
Only in the old world of journalism do people still think that greater quantities of the same thing is a virtue and advantage — and where plagiarism and purging alternative ideas have become their guiding principles — and the reason for the collapse of their “empires.” The 21st century is not about getting everybody to conform to their consensus viewpoint — but that people want to hear different perspectives and alternatives — and not just their one politically correct and enforced narratives.
We want to taste the whole world — and not just get something for nothing — or very little in a fair exchange of money and ideas. That mainly explains why these “journalists” are obese, in poor health and condition, and feel so entitled from everybody else — while offering very little or nothing of value in exchange.
These writers (journalists) don’t seem to understand that variety is preferred — whether eating or learning, and not just the “Hey, hey, ho, ho...” they want us to chant indiscriminately after them.
I loved Sweet Tomsoes, soup, salad, pasta, and bread and muffins.
I miss it and would bring it back in an instant.
The Furr’s/Luby’s Cafeterias were very different from all you can eat pig troughs like Golden Corral. They served you in line, the food was fresh, and you paid for what you ate- not one price for everything. They were also nice places to eat.
Just a theeen little mint...
Just the term "sneeze guards" makes me want to retch.
Think about the business model required to make such a buffet work.
Food as cheap as you can make it. Keep it out there as long as possible. Get people to fill up on bread, rice, and pasta so they don't eat as much of the expensive stuff, which is usually at a carving station where employees dole out just thin slices and make you come back if you want more.
According to the medical team it was the sliced mangoes. Don't ever eat sliced fresh fruit out in the open. Particularly melons, and handled fruits like kiwis, papaya, mangoes, etc....
“I don’t eat sushi. There are medical issues involved with raw flesh of any kind:”
https://www.washington.edu/news/2020/03/19/sushi-parasites-have-increased-283-fold-in-past-40-years/
Seafood processors and sushi chefs are well-practiced at spotting the worms in fish and picking them out before they reach customers in grocery stores, seafood markets or sushi bars, Wood explained. The worms can be up to 2 centimeters in length, or about the size of a U.S. 5-cent nickel.
Although the health risks of these marine worms are fairly low for humans, scientists think they may be having a big impact on marine mammals such as dolphins, whales and seals. The worms actually reproduce in the intestines of these animals and are released into the ocean via the marine mammals’ feces.
Seafood for sushi is frozen which kills these worms.
Actually the article addressed your point, part of the problem buffets have is they lack variety. Everything at a buffet has to be easy to make in bulk and able to survive on the steam table, this greatly limits the variety, both in 1 chain and across the board. There’s only so many foods that can survive that model. They straight up say that in the article.
I have never pigged out at the buffet. I get one plate of food and eat everything I get and then go back and possibly get a small second serving of what I really like. But the Chinese buffet closed in 2020 and the buffet was $9.95 a plate. When they reopened last year, the buffet was $14.99. I realize that there is a lot of waste, and I try not to be a part of it, but $15 a person is too high.
show some intelligence please
Sounds like the small regional chain we had near us. Bishop’s “Buffeteria.”
Everything was on individual plates and you paid for each item a la cart.
Later it went to all you could eat at one fixed price but it was still individual plated items the customer selected so no one was touching serving utensils except the staff.
That’s the only one I really miss. Did my share of Sirloin Stockade, Ponderosa as a young adult though.
I also remember when Wendy’s had a small salad bar/taco bar. I really liked that set up.
We are rapidly approaching the middle stages of the famous mouse utopia experiment.
“One misses Luby’s. It was excellent.”
Years ago TX & OK were part of my territory as a field supervisor, and Luby’s was a tasty and dependable oasis. A newspaper and a LuAnn platter were a good way for a solo diner to spent a pleasant evening.
No, he did not.
Fauci and Co. shut it down. Read the EO issued.
*******
But change is an ever coming thing. Just look at how things
were made, produced in the past. Humans were the main labor
at that time. Today machinery lots of it with few operators and
Programmed for ‘get it done’. Outer space here comes the Mooney's
and planet seekers looking for a home.
I want be here to see it but I think in the new 1/2 century that
manual labor will be a thing of pasted. It will be compute run
with very few onsite people doing any labor except for making
sure all the computers and instructions are on and working.
Everybody know they called SCRIMPS.
I like the Ruby’s Garden Bar.
Other places kind of went on a downward slide. Occasionally I go to this fish joint and get a basket with extra slaw instead of the fries.
Mostly I just cook from scratch.
Nooooo! Not Big Ed from 90 Day Fiance! Sorry that I know that.....
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