A Chinese buffet restaurant in the U.S.
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So there’s this thing about buffets that I always lived by ever since middle school. It’s all about bang-for-buck.

And you can apply this to almost anything when it comes to money savings. So you ask, what does this all mean? Think about how you would apply the most value to a buffet line. For example, at twenty-five dollars a head, to get your meal’s worth you should be having the prime rib and staying away from the fried chicken. What makes you more full, such as heavy/fried foods, actually plays in the favor of the restaurant than your pocketbook. And if you love all of it, then go for the dishes that usually would cost the most by themselves out in any other restaurant. Thus, if I had a choice between fried chicken and a burger, I’d go for the burger. Juice and soda, I’d go for whatever makes me feel less full which usually ends up to be soda. And if there’s sushi involved? Sushi over lobster tail. Anything to bring the potential single plated foods over the overall twenty-five dollars that you pay to the buffet restaurant.

Now you’re probably sitting here going, how the heck do you apply that type of economics to anything else? There are some things that I have recently purchased for my consulting business that I had to weigh the features and cost between two similar gadgets with very similar feature sets. The more expensive one came with a few things that for the most part one could do without, but in the end the cost difference wasn’t that much to deter getting the one that could pull traffic information.

In that sense, you could say that I learned to weigh the good and bad through buffetonomics. It’s not all about cost in the end, but more of what will help you do the right job for the best price. And that’s what counts more than always having the most expensive thing.

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