If the first Golden Corral® restaurant opened in Fayetteville, North Carolina in 1973, Golden Corral hours took a confident 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 restaurant, every day. While our commitment begins each day with preparing delicious food, we believe in providing outstanding hospitality. Being best in class is exactly what 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 provide 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 acquire 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 much more. The Only Person for anyone.
Service to others is really a hallmark of the Golden Corral brand. That includes company to our guests, U.S. military active duty members, veterans as well as their families, and our very own employees. We all do this through Military Appreciation Night for U.S. military members, Camp Corral to aid military children, GC Cares for the own employees who have experienced unforeseen emergencies, and many others national and native not-for-profits.
Last weekend, our kids and I had dinner at the Golden Corral, an all-you-can-eat “grill buffet” in Fairfield. The 4 of us had complete dinners, including two steaks, and that we certainly left feeling filled. The bill: $27.
Now that’s the price of just one single person’s dinner – heck, one entree – at many restaurants where they don’t serve seconds. I felt I had wandered into a different economic universe where the rule is the more you consume, the less you spend.
It doesn’t sound right to me, but I’m sure there exists a solid business explanation with this paradox which makes this kind of format a sure-fire moneymaker. Frisch’s must think so; they have got a binding agreement with Golden Corral to open up 23 of the restaurants in Greater Cincinnati, Dayton and Louisville over the next seven years.
Adhere to buffet – Needless to say, one of many ways all-you-can-eat buffets generate income is actually by serving cheap food. But Golden corral buffet menu aims fairly high, as buffets go, and gives some quality amid the quantity. There’s certainly a lot of choice, such as a varied and fresh salad bar, and evidence that does not things are simply dumped from a can onto a steam table.
You’ll be aware of the format from Ponderosa or similar steak places. You order a steak or chicken or shrimp dinner, add on the buffet if you wish, or get merely the buffet. Pay up and then go on to a table when 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 may as well 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 simply chicken fingers. They have got roast beef and fried chicken on the buffet line, so just why buy a dinner?