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What is it about hotel buffets that keeps people coming back?

Oliver Hurley

Skift Take

Buffets are about choice as well as about eating as much as a person can in hope that something will eventually taste good. Hotels that love their guest go a la carte.

There's nothing quite like the sight of a group of holidaymakers let loose on their hotel's evening buffet. Head off to the sun somewhere in mainland Europe courtesy of a full- or half-board package holiday this summer and you can be certain that wherever you go - from Croatia to the Costa del Sol - rarely will you see pork chops and boiled potatoes piled on plates with such enthusiasm. My most recent experience of the hotel buffet was in Mallorca and, based on previous experience, it was an entirely typical one. Across the seven nights I was there, the food was a stodgy best of British circa 1978: chicken, mashed potato, assorted cold meats and cheeses, halves of jacket potatoes dripping in butter, burgers. Even on a day that reached 30C there was beef stew on offer, and to reassure

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