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BUFFET
Made-to-order sashimi at the Hyatt Regency Waikiki Beach
High-quality ingredients , fresh , local — it ’ s what diners want right now . And some dinner buffets are delivering that now . That ’ s right , a dinner buffet .
At the Hyatt Regency Waikiki Beach Resort and Spa , Executive Chef Jeffrey Szombaty created the new Buffet at Hyatt to showcase local Hawaiian cuisine using high-quality and organic foods , including a made-to-order poke and sushi stations , Kauai shrimp and laulau ( pork wrapped in taro or luau leaf ), among other options . Dinner buffets remain extremely popular with both guests and local residents , Szombaty says , and by focusing exclusively on Hawaiian dishes , he “ wanted the buffet to have a sense of place .” Food is made throughout the night — not only does that meet diners ’ growing desire for freshly prepared and customized meals , but it also cuts down on waste typically associated with buffets .
The Macau at the Sheraton Grand Macao ’ s Shao Kao Street Barbecue , focuses on local fare as well , including an authentic Chinese street barbecue featuring live charcoal-grilled seafood .
Hyatt ’ s buffet debuted in February , and while it ’ s still too early to say what returns they ’ re seeing , Szombaty says already their average cover counts are steadily rising . Patrick Willis , founder and managing director at Innovative Restaurant Concepts , says while he ’ s not a fan of buffets , diners in general want products they may not necessarily locate or eat often . “ To me , it ’ s all about quality . If you have quality and you build your reputation on that , people will come . People will stay ,” he says .— D . C .
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