Chefs say it’s time to bring back the buffet

May 19, 2026 by
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When grocery prices are giving people sticker shock, it’s hard to beat the allure of an all-you-can eat buffet. In the past, this type of restaurant usually aimed at providing quantity over quality, with an array of industrial-kitchen items straight out of a can or box. Food and Wine explains how today’s chefs are breathing new life into the concept, using buffets to introduce people to new foods as well as draw in more customers.

Salisbury steak is an old-school buffet staple – this is Salisbury steak with herby mushroom sauce from Food52

Chef Meherwan Irani swore he would never do a buffet when he founded the Indian restaurant group Chai Pani in 2009, but he has since relented. In his suburban Decatur, Georgia location, dinners did well with commuters returning home from work in Atlanta, but the lunch crowd was thin. Irani decided to try a reasonably-priced (USD $16.99) buffet to draw in the locals with a quick and easy option. The result? Lunch covers rose by an astonishing 84%.

Other chefs, like Alon Shaya, are pushing the price point higher but offering high-end ingredients and dishes. His USD $50 buffet, located in his Denver restaurant Safta, boasts more than 100 items including shakshuka, lamb shoulder, smoked salmon, and babka – no canned pudding here. People enjoying being able to sample everything, says Shaya: “They like the idea of customizing their own experience through that style of service.” For the price of two dishes from the regular menu, diners can try many items.

Because I tend to graze instead of eating large meals, I have never been a fan of buffets because I feel like I don’t always get my money’s worth. However, if I had the option to sample dishes from an award-winning chef I could be convinced to give the buffet another chance. What do you think of the pivot to buffets?

Category: Antipasto

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5 Comments

  • FuzzyChef  on  May 20, 2026

    Given the number of highly contagious diseases spreading like never before, I’ll stay away.

  • Rinshin  on  May 20, 2026

    Instead of you grab buffets I would like to see an option of sampling a very small portions of 30-40 offerings where we get to choose 5, 10, 15, 20 etc different food items with pricing based on quantity selected.

    I normally do not care for buffets unless I am at hotel or inn restaurants in Japan. There I do not see people piling on food on plates.

  • LeilaD  on  May 21, 2026

    It’ll last until the next epidemic.

  • goodfruit  on  May 21, 2026

    I like variety and learning about new things, so I would try a reasonable priced buffet, because I also don’t eat much. Budget-wise, I’m better off buy a meal and taking half home with me to enjoy later.

    A buffet doesn’t allow for that, but you pay for it just the same. I suppose they are banking on that somewhat? However, I would love to try any type of Asian/Indian food buffet and discover what other foods I would like and more importantly, what I don’t like, before ordering a meal of it.

  • mandileigh  on  May 23, 2026

    Man, I miss Chinese restaurant buffets! They are how I learned about different foods and was willing to try new things.

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