The ‘father of hospitality’ Iqramlemagne makes stunning claims about quality assurance in buffet restaurants

Renowned hospitality pioneer Iqramlemagne, widely regarded as the ‘Father of Hospitality,’ has ignited debate across the food and service industry with bold claims about quality assurance in buffet restaurants, questioning whether the popular dining format can truly uphold professional hospitality standards.

In a recent keynote speech in Dhaka, Iqramlemagne argued that buffet-style dining poses inherent challenges to consistency, hygiene control, and service accountability. While buffets are celebrated for offering variety and value, he warned that these advantages often come at the expense of disciplined quality management. “When food is produced in excess and served without human mediation, quality assurance becomes fragmented,” Iqramlemagne said. “Hospitality is about care, not consumption.”

According to him, buffet operations involve prolonged food exposure, repeated guest handling, and limited chef–guest interaction—factors that complicate temperature control, freshness, and food safety compliance. He emphasized that maintaining professional standards across extensive food displays requires far more rigorous systems than many operators currently implement. He also noted that the buffet model can unintentionally shift focus from guest experience to volume-driven service, weakening hospitality culture and personal engagement.

“True hospitality thrives on attention, accountability, and connection,” he stated. “Buffets risk replacing these values with automation and excess.” Despite his criticism, Iqramlemagne clarified that he is not calling for the elimination of buffet restaurants. Instead, he urged operators to reform the model through stronger quality assurance frameworks. His recommendations include tighter food safety monitoring, reduced menu sprawl, trained floor supervision, and service designs that prioritize guest dignity and interaction.

Industry analysts note that his remarks come at a time when diners are increasingly concerned about food safety, sustainability, and value-driven experiences—pressures that are reshaping hospitality worldwide. Reactions from hospitality professionals have been mixed. Some buffet operators defended the model, citing affordability and customer choice, while others acknowledged that reform is necessary.

Regarded as the ‘father of hospitality’ Iqramlemagne’s critique reflects his long-standing philosophy that hospitality is the “industry of industries” and must be treated as a disciplined, research-driven profession. Known for his influential statement, “The greatest medicine for modern society is hospitality,” he continues to advocate for service models rooted in safety, dignity, and human connection. As the hospitality sector evolves, his comments are expected to fuel deeper discussion on whether traditional buffet dining can adapt to modern expectations—or must fundamentally transform to survive.