Emma Brockes

A humorous reflection on the growing popularity of all‑inclusive holidays highlights the competitive mindset many travelers bring to buffet dining. Rising UK bookings for all‑inclusive resorts are attributed to cost control and reduced decision‑making, but the deeper appeal is framed as the challenge of maximizing value at the buffet. The author recalls techniques learned during the era of Pizza Hut salad bars, contrasts modest European spreads with once‑lavish Las Vegas buffets, and describes targeting high‑value items such as an ibérico‑ham station. Despite concerns over cost, climate and waste, the piece celebrates the enduring joy and personal nostalgia attached to buffet culture.