I operate an All-You-Can-Eat buffet restaurant. Ask me absolutely anything.
I closed a bit early today as it was a Thursday, and thought people might be interested. I'm an owner operator for a large independent all you can eat concept in the US. Ask me anything, from how the business works, stories that may or may not be true, "How the hell you you guys make so much food?", and "Why does every Chinese buffet (or restaurant for that matter) look the same?". Leave no territory unmarked.