All-you-can-eat restaurant

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An all-you-can-eat restaurant (AYCE) is a type of restaurant in which a fixed price is charged for entry, after which diners may consume as much food as they wish. All-you-can-eat establishments are frequently self-service buffets, but some AYCE restaurants instead provide waitservice based on an unlimited series of written orders for specific foods.

The all-you-can-eat buffet has been ascribed to Herb McDonald, a Las Vegas publicity and entertainment manager who introduced the idea in 1946.^[1][2] In his 1965 novel The Muses of Ruin, William Pearson wrote of the buffet:

At midnight every self-respecting casino premières its buffet— the eighth wonder of the world, the one true art form this androgynous harlot of cities has delivered herself of... We marvel at the Great Pyramids, but they were built over decades; the midnight buffet is built daily. Crushed-ice castles and grottoes chill the shrimp and lobster. Sculptured aspic is scrolled with Paisley arabesques. They are, laid out with reverent artistry: hors d'oeuvres, relish, salads, and sauces; crab, herring oyster, sturgeon, octopus, and salmon; turkey, ham, roast beef, casseroles, fondues, and curries; cheeses, fruits, and pastries. How many times you go through the line is a private matter between you and your capacity, and then between your capacity and the chef's evil eye.^[3]

A 2011 study showed that the actual amount of food consumed increases with the price charged for the buffet.^[4]

The all-you-can-eat business model is also prevalent in Korean barbecue and Chinese hot pot restaurants,^[5][6] as well as in Brazilian churrascarias.^[7]

When applied to beverages, particularly alcoholic beverages, the unlimited model is known as "all-you-can-drink" or "bottomless" (as in "bottomless brunch" or "bottomless mimosas").^[8][9]

Some countries or local governments have banned or restricted bottomless beverage offerings: France has banned bottomless drinks altogether,^{[citation needed]} for example. Bans or time limits on bottomless alcohol in restaurants and bars are common globally.^{[citation needed]}