The film
All-you-can-eat restaurants are booming. But what lies behind this concept straight from the United States?
Born in Las Vegas, all-you-can-eat buffets are taking over France, with their massive restaurants on the outskirts of cities, where everything is calculated for profitability. Alongside this offer where frozen food dominates, there is also a very diverse range of choices, featuring high-quality homemade cuisine, sometimes reaching the high-end market.
But what are the secrets to the profitability of these restaurants? What do all-you-can-eat offers hide? Are they compatible with good health and responsible consumption?
