essential
In Toulouse and around, many unlimited restaurants are installed. La Dépêche has met customers, as well as professionals in the sector, who share their operating mode.
Royal Buffet, Prima Circus, Mosto, Maison Robert… Many brands, in Toulouse and its surroundings, offer unlimited buffets. The formula was mainly imposed in Asian restaurants, but other types of cooking are getting more and more. The principle: for a fixed price, you can use yourself as much as you want.
For all regimes, families …
“I love the concept, all diets can find their account there, testifies Léa, Toulouse, used in particular the dynasty in Saint-Orens. I like to see the dishes upstream to choose them, because I am sometimes Disappointed à la carte dishes: what I am brought to me is not in the style or the quantities that I would have wanted. “
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Some establishments, installed for several years, have therefore managed to conquer their customers. “I really like to bring my daughter, especially at the Royal Buffet, says Manon. Children sometimes reluctant to go to the restaurant because they get bored quickly, but there, a playful side, they can get up several times.”
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“I am a very big eater,” says Mickaël. So for me, it’s worth it. ” Same observation for Zoubir: “There is a wide variety of food for a reasonable price.” On average, an unlimited buffet around Toulouse costs between 15 and 25 euros per person. But customers encountered admit that quality can sometimes be put aside. “Often, she is not incredible, but that’s not why we are going,” explains one of them.
A cross on products that are too expensive
Faced with staggering quantities of food, to maintain a supplied buffet, how do restaurateurs manage to get into their costs? Yunxiang Ma, manager of the Mosto Buffet in Plaisance-du-Touch, explains having to make a cross on certain products, too expensive, such as foie gras: “We have a budget that cannot be exceeded. And our cooks are formed for Estimate the quantities at each service.
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The Riyad Buffet in Muret, specializing in Moroccan cuisine, seeks to stand out from the industrial model often associated with unlimited buffets. “Everything is homemade, we cook every day, like at home, in large pots, assures Abdelali Brahim, manager. No product is frozen. Two kitchen teams manage services and produce as you go. But it is sure that we do not make a big margin.
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Techniques to avoid waste
The question of food waste also arises in this type of restoration. “We try to find a synergy between the bar and the kitchen, to reuse certain foods, for cocktails for example,” said Alexandre Gaveaux, managing supper restaurant, open for only two months.
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“Instead of presenting large bins, these are small plates already erected, he adds. The recipes often change, sometimes during a service, depending on the quantities. If a food is in full service, we ‘Explains to customers.
Another address that changes in the landscape of you can be unlimited: the hunger of the beans, where there too, everything is homemade. “We have only one kitchen in Labège, for our three restaurants. We deliver the other two, to Blagnac and Toulouse. We have no loss. We do not throw anything,” rejoices Catherine Chong, manager
