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With all the advantages buffets have for the guest as well as for the restaurateur, it's suprising that they haven't become more common in Metro Manila earlier. But certainly, they are the trend now. Until recently buffets were confined to restaurants of five star hotels. But meanwhile, more and more independent restaurants also offer buffets. By now, there is lively competition so the guest can expect the best.

Among the undoubted advantages of buffets to the guest are: first, no waiting time for the meal; second, individual selection of favorite foods; third, big portions with second or third helpings.

But buffets can not only just be a good deal for the guest but also the restaurateur. His advantages are: first, tables are occupied for a shorter period of time and can be used for two settings during one lunch time; second, more economical preparation of the meals because they are not prepared one by one; third, shorter storage time for unprepared foods.

Buffets really have the potential of being a good value. And the advantage of no waiting time is particularly important to all who eat out for lunch on a work day. Therefore, buffets are to executives what fast-foods restaurants are to ordinary employees.

In general but particularly with buffets that include many warm disher, it's an advantage to arrive early - around 12:00 for lunch buffets. All lister buffets allow eating as much as one wants (unlike salad bars that commonly only allow one plate).

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Buffets

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