In Las Vegas, the South Point hotel and casino runs 11 restaurants that lose between $1.5–$2 million monthly. Its buffet serves about 3,000 people a day, with breakfast priced at $16.95 and two Bloody Marys included; unlimited drinks were stopped after a guest fell over drunk.

Cheap, all‑you‑can‑eat venues once filled the Strip, bringing patrons to the casinos. After the pandemic, many closed because of distancing rules and the city’s shift toward affluent visitors who favor pricey meals. The business model has moved from volume‑driven buffets to higher‑margin dining.

General manager Ryan Growney, in a black cowboy hat, said, “You can come to Vegas and do whatever you want. In the buffet, you can eat whatever you can imagine.” He insists the loss‑making buffet stays central to South Point’s identity and continues to attract gamblers looking for a cheap feast.