This is an archived article that was published on sltrib.com in 2016, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Years ago, the owners of Chuck-A-Rama thought about changing the restaurant's slightly corny name, and even toyed with new dining concepts when buffets lost some of their luster across the country.
Ultimately, though, they decided not to stir up a formula that was quintessentially Utah.
"It's an icon," said company Chief Executive Officer Duane Moss, whose father, grandfather and uncle — Donald E. Moss, Wayne Chamberlain and Alva Green, respectively — opened the first Chuck-A-Rama restaurant 50 years ago, on Sept. 7, 1966. (In honor of the anniversary on Wednesday, all Chuck-A-Rama locations are offering discounts and giveaways.)
Located in the former O.P. Skaggs building at 744 E. 400 South in Salt Lake City, the cafeteria-style eatery served homemade comfort food: fried chicken, roast beef, potato salad and deep-fried Utah scones — items that are still available on the buffet today.
While often the butt of jokes, Chuck-A-Rama is a favorite among Utah's large families and senior citizens, and is often listed in travel books and stories as a signature Utah offering, right along with green Jell-O, funeral potatoes and fry sauce.
The Chuck-A-Rama name, said Moss, is a mash-up of the Old West chuckwagon and the Boy Scouts' annual Scout-O-Rama.
Shortly after the first restaurant opened and showed success, Moss said the family wanted to expand in Utah County. When they went to a bank and applied for a loan, however, they were turned down. "They were told that the bank didn't give loans for restaurants, motorcycles or Corvettes," said Moss, all three of which were considered risky investments.
The founders didn't let it stop them, figuring out a way to self-fund the expansion, something they have done ever since.
Today, the company has 10 stores in Utah and two in Idaho. Chuck-A-Rama continues to operate in the original location, although the building — which also serves as company headquarters — got a major remodel about 15 years ago.
Moss said the company has 700 employees, many of whom have worked for the company for decades. One of the most senior employees is company President Michael Johanson, who started as a dishwasher in 1969.
Originally a cafeteria-style buffet, the owners switched to a concept of scattered food islands about 25 years ago, adding more entrees and vegetables, expanding dessert options, and making fresh rolls and desserts from scratch daily at each location.
"That really turbo-charged the company," said Moss, who operates the company with his brother Evan Moss.
Chuck-A-Rama now uses 1,000 (50-pound) bags of flour each month and 1.4 million pounds of chicken a year. "Nothing comes from a can," said Evan Moss.
Customers such as Jennifer and Rose Gillespie are regulars at Chuck-A-Rama, frequenting the Salt Lake City location two or three times a week. The mother-daughter duo likes the variety, visiting every Tuesday for Asian-inspired dishes, and on Friday, which is seafood day.
"We're here every Sunday, too," said Rose.
Why such devotion?
"It's hard to find a good buffet," said Jennifer, who said most have the same food items day in and day out.
"But Chuck-A-Rama has something different every day," added Rose.
Josie Mora and her husband Santiago Carbevo have been coming to Chuck-A-Rama once a week for at least 20 years.
"They know the secret to success," said Carbevo. "Good food and service at affordable prices."