MAGUGULAT KA DITO! Mga Sikreto at Diskarte ng Buffet Restaurant na Hindi Alam ng mga Pinoy! –

Whenever payday comes or there is a special occasion like a birthday, one of our favorite places to go for Filipinos is the Eat All you can restaurants.  Who wouldn’t be tempted if everything you want to eat is served in front of you, from fried chicken, pasta to seafood that we don’t often buy at the market?  For the price of PH or Php700, we feel that our hard-earned money is worth it because we walk out the door very full.

But honestly, have you ever wondered why, despite the large number of people eating and feasting, these businesses don’t lose money? Why do they seem to be increasing in number and wealth if the concept is that we will consume all their food? Buffets have hidden strategies and secrets that we are not told.
And the purpose of this video is to enlighten you to the truth so that you don’t get fooled the next time you eat.   Do you know what exactly goes on inside their kitchen before the food is served to you?  But everything is new, maybe you can like this video and please comment below where you are from so we know where our videos reach.
because this is a huge deal for our content creators.  Thank you very much. One of the biggest secrets we have to talk about is the quality of the meat served at some buffets.  Because a restaurant needs to save money to make a profit. Some of them use what is called scrap meat. These are the small pieces or ends of meat that are usually thrown away in regular stores because they are no longer in good shape or are about to spoil.
What’s even scarier is the issue of double dead meat, or animals that have died before being taken to the slaughterhouse. You might ask why we don’t notice this in the taste. Their technique involves drowning these meats in a lot of spices, salt, and sauces to mask any unpleasant odors or flavors. When you see dishes with too many spices or thick sauces, be critical because it might just be a strategy to hide the low-quality ingredients they used that could cause food poisoning.
Aside from meat, it is also trendy to use cheap ingredients to make food look like it is plentiful.  For example, our favorite meat balls or burger patties are often not pure meat because they are also mixed with a lot of bread or flour extenders to increase the volume but at a low cost.  As for seafood, let’s not be fooled by its shine because it has often been frozen for several months and is no longer fresh.
Even their clothes are made only from instant powders.  and artificial flavors instead of real ingredients. They do all of this to make  every dish on display look premium and expensive.  But in reality, their investment in each plate we take is very low. The most important concept that you should also understand is what is called the calculated loss system.
With this strategy, before customers even enter , the restaurant owner already knows the average amount of food a person can consume. If the cost of your meal is only Php2, they will charge you Php rao. Even if we say that there are some people who eat too much and the cost of the food they get exceeds their pay .
The restaurant still recovers because there are more customers who get full quickly and only get a little.  Every move and every place of food on the buffet table was also carefully thought out to ensure that they always came out on top in the end.  Aside from the ones I mentioned earlier, there are also deeper secrets that restaurants employ within the restaurant itself to ensure that you feel full quickly even if you haven’t eaten much.
Have you noticed that whenever you enter a buffet, the first thing you see on the long table are foods full of carbohydrates? There are different types of rice, a variety of pastas, breads, and potato dishes. That’s not just a coincidence.  This is a smart strategy to quickly fill your stomach with foods that are very inexpensive.
If you eat them first, your stomach will have no room for more expensive foods like steak, shrimp, or other seafood. Carbohydrates fill you up quickly but that’s just cheap for them.  So the next time you eat, avoid filling your plate with rice in the first round. Another technique that you might not notice is free drinks and sauces.
Note that juice and soft drinks are often unlimited at buffets. This may seem like a bonus to us, but the truth is that the sugar in these drinks causes your blood sugar to rise quickly, signaling your brain that you are full.  When you drink a lot of sweets while eating, you will stop eating faster . Even sauces that are too salty or too sweet have other uses.
These bold flavors are used to hide the fact that the meat or fish they serve may not be fresh anymore.  When food is too salty , you will also be forced to drink more water or juice, which will further increase your appetite.  What’s even more extreme is the way they control the cooking and serving of food.
Have you noticed that when there are a lot of people or during peak hours, they seem to be slow to bring out our favorite dishes like lechon or the beef in Samgupsal. Some restaurants intentionally slow down the service so that you are forced to order another dish that is cheaper and is already on the table.
Sometimes the crew is trained to put only a very small portion of food on each plate to make you go back and forth and get tired of waiting in line. There are even times when cooking is deliberately delayed or left on the fire for too long so that the texture of the food hardens and you won’t be able to eat it again.
Did you think their strategies ended with food ?  There is another secret that is right in front of you but you often don’t notice. If you look closely, the plates at most buffets are smaller compared to regular restaurants. This is a clever way to trick your brain into thinking your plate is full even though you’re actually only getting a little.
Because the space is small, you’ll be forced to go back and forth, and each time you stand up, your stomach is given more time to feel full before you have to eat more expensive dishes.  Even the weight of spoons and forks is sometimes considered. When the cutlery is heavy or small, it’s harder for you to take large bites, so you eat more slowly.
Another strategy we can’t escape is the strict time limit.  You’ll notice that we’re often only given two hours to eat.  This is enough time for a person to feel full but not enough to rest and come back for more rounds.  This is accompanied by warnings such as a no leftover policy or charging extra if there is food left on the plate.
Although this is a good way to avoid waste, it is also used as a scare tactic to prevent you from taking too much with each bite.  The ending, you become more careful about taking and you give up more quickly because you don’t want to pay the fine. Everything you hear on the radio or see on social media about unlimited and eat all you can is part of a big plan to get you drunk.
The very design of the restaurant’s interior, from the table layout to the lighting and music, is designed to control your behavior.  Cheap foods are always at the front and within easy reach while premium seafood and meats are often at the very end or hidden in the corner.  The lights are made yellow or warm to make the food look delicious and the music is used to relax you and make you not notice how much you have eaten.
I am sharing all of this with you not to stop you from going buffeting but to make you wise and alert consumers.  Next time you go to an eat all you can.  Remember these signs.  Choose places that have been tested for cleanliness and don’t just rely on decorations.  Out of the many buffets you’ve been to, which of these strategies do you think you’ve encountered most often? Do you feel regret or do you feel like it was still worth the price you paid even though you already know these secrets?  Share your answer in the comments below and
we’ll talk about it.  Don’t forget to like and subscribe for more updates like this.