A Sigh from the Owner of a Korean BBQ Restaurant in Palisades Park: All-You-Can-Eat is a Thing of the Past

As you may know, Korean BBQ, especially all-you-can-eat options, is a popular menu item not only among Koreans but also American customers.

However, these days, the owners of Korean BBQ restaurants in Palisades Park are not looking very cheerful.

Customers still say, "It's all-you-can-eat, so why isn't it like before?" but the issues facing restaurant owners are more serious than they appear.

One restaurant owner expressed their frustration this way:

"Customers want to enjoy unlimited short ribs, brisket, and bulgogi for $30 like before, but the cost of meat keeps rising. If we raise prices, customers will decrease, and if we don't, there's no profit."

All-you-can-eat BBQ may seem simple, but the cost calculations are quite tight.

After accounting for meat, charcoal or gas, labor costs, rent, insurance, and credit card fees, the actual profit margin is thinner than expected.

When wholesale beef prices rise, restaurants feel the impact immediately.

The demand for beef in America remains strong.

Americans are among the highest consumers of beef in the world, with steady consumption in both restaurants and homes.

With supply decreasing and demand remaining steady, price increases are a natural outcome.

In particular, the cuts commonly used in Korean BBQ, such as brisket, short ribs, and bulgogi, have seen significant price increases due to high demand.

Industry experts predict that it will take at least another 2-3 years for cattle numbers to return to normal levels.

Therefore, the strong prices of American beef and the so-called 'Beeflation' phenomenon are likely to continue for the foreseeable future.

As a result, some all-you-can-eat BBQ restaurants are showing changes that differ from the past.

Depending on the type of meat, they may limit the number of orders per person or offer premium cuts as separate menu items.

Customers have also noted that the quality of brisket is not as good as before, and they are now given only one serving of short ribs per person, requiring additional orders.

In some cases, the proportion of pork (especially samgyeopsal) and marinated chicken dishes has increased.

This may disappoint customers.

However, for the owners, it is a necessary choice to survive.

Ultimately, the concerns of Korean BBQ restaurants in Palisades Park and New Jersey are not just about the price of meat.

It is the result of rising costs of living in America, labor costs, rent, and supply issues for ingredients all coming together.

While the meat sizzles on the grill, the owners are feeling even more pressure inside.

Now, all-you-can-eat BBQ can no longer be viewed as simply a cheap and plentiful business as it once was.

Customers want reasonable prices, and restaurants need to survive.

In the midst of this, Korean BBQ restaurants in Palisades Park are cautiously adjusting their menus, reviewing cost sheets, and observing customer reactions.

It seems that the days when a generous serving of meat was taken for granted are slowly changing.