When the first Golden Corral® restaurant opened in Fayetteville, North Carolina in 1973, Golden Corral restaurant took a good first step within the restaurant business, beginning a tradition of offering guests real, wholesome foods in a family-friendly atmosphere and at an excellent value. Nearly 46 years later, Golden Corral® is honored to be called America’s #1 buffet and grill.
Making pleasurable dining affordable for each and every guest, at each and every restaurant, each day. While our commitment begins on a daily basis with preparing delicious food, we also have confidence in providing outstanding hospitality. Being best in class is the thing that we are all about…. and that is certainly a direct tribute for all the women and men who work here, who strive every day to offer a pleasurable dining experience for families across America.
Golden Corral’s legendary endless buffet features an abundant number of delicious all-time favorites and new menu offerings in the morning, brunch, lunch and dinner. Guests can select from over 150 items including USDA, grilled to order sirloin steaks, pork, seafood, and shrimp alongside traditional favorites like pot roast, fried chicken, meatloaf, mashed potatoes, mac and cheese, Bourbon Street Chicken, fresh salads, our famous yeast rolls, the Brand-new Smokehouse and more. The Only One for everybody.
Company to others is really a hallmark of the Golden Corral brand. That also includes company to our guests, U.S. military active duty members, veterans and their families, and our own employees. We do this through Military Appreciation Night for U.S. military members, Camp Corral to aid military children, GC Cares for our own employees who have experienced unforeseen emergencies, and many more national and local not-for-profits.
Last weekend, our kids and that i had dinner at the Golden Corral, an all-you-can-eat “grill buffet” in Fairfield. The 4 individuals had complete dinners, including two steaks, and we certainly left feeling filled. The bill: $27.
Now that’s the cost of only one person’s dinner – heck, one entree – at many restaurants where they don’t serve seconds. I felt I had wandered into an alternate economic universe where rule is the more you consume, the less you spend.
It doesn’t make sense for me, but I’m sure there is a solid business explanation with this paradox that makes this type of format a sure-fire moneymaker. Frisch’s must think so; they have got an agreement with Golden Corral to open 23 in the restaurants in Greater Cincinnati, Dayton and Louisville on the next seven years.
Stay with buffet – Obviously, one of many ways all-you-can-eat buffets generate income is actually by serving cheap food. But https://www.storeholidayhours.org/golden-corral-menu-prices/ aims fairly high, as buffets go, and gives some quality amid the quantity. There’s certainly lots of choice, such as a varied and fresh salad bar, and evidence that not all things are simply dumped coming from a can onto a steam table.
You’ll be familiar with the format from Ponderosa or similar steak places. You order a steak or chicken or shrimp dinner, add on the buffet if you would like, or get just the buffet. Pay up and after that go to a table where a server picks up qmxmfs order and brings your drinks. (Another mystery: If you’re helping you to ultimately mashed potatoes, why not to Pepsi?)
You might also skip the steak dinner. The sirloin’s OK, but on the chewy side. Country-fried steak is cheap meat encased in a hard crust, with gravy. Chicken breast filets are only chicken fingers. They have roast beef and fried chicken on the buffet line, so why pay for a dinner?