After more than a decade of successful catering, particularly for military clients, Gene Tanner has opened a new all-you-can-eat buffet restaurant in Starke that’s filling a dining void in the community.
The eatery, which opened its doors on December 19th, offers a complete buffet experience for $16 that includes a hot bar, salad bar, dessert bar, and drinks — all for one price.
“Number 1: I want this to feel like home,” Tanner explained about his vision for the 150-seat restaurant near Little Caesars and TD Bank. “Number 2: I want it to be clean. Number 3: I want my servers to be good. And then Number 4: I want good food. I want Southern food. Not elaborate.”
The concept fills a gap left by Western Steer’s closure. With no other buffet-style restaurants in Starke offering a full salad bar and multiple hot food options, Tanner saw an opportunity to serve local families.
From Catering to Restaurant
Tanner’s journey to restaurant ownership began at a barbecue competition in 2012 when someone approached him about catering a 200-person event. That single job launched a catering business that eventually grew too large for his home kitchen, which featured two commercial ovens capable of cooking 400 pounds of meat at once.
“My catering was way too big,” Tanner recalled. “So, I said, ‘Okay, I’ll open my restaurant so I can cook in it and give me room.’”
Bigun’s Place now serves dual purposes, hosting the buffet while providing kitchen space for his continued catering operations, particularly for military clients at nearby installations.
“I retired from the military, so I give a crap about those troops,” said Tanner, who credits his military experience with teaching him the discipline needed to maintain quality standards.
Daily Specials and Southern Favorites
The restaurant features different protein offerings each day while maintaining staples like fried chicken, which Tanner describes as “our steak.” The weekly schedule includes pork chops on Tuesdays, chicken wings and stuffed bell peppers on Wednesdays, lasagna, chicken alfredo and beef stroganoff on Thursdays, seafood on Fridays, with lunch priced at $18 and dinner priced at $22, Tanner’s unique barbecue on Saturdays, and fried ribs and chicken on Sundays, available from 11 a.m. to 3 p.m.
The restaurant is closed on Mondays, and from Tuesday through Saturday, it operates from 11 a.m. to 3 p.m. and from 4 p.m. to 8 p.m.
Tanner said he uses the three o’clock hour to reset the buffet with fresh food.
Community Response
Response has been positive overall, with customers praising the fried chicken, lasagna, and the fact that an owner walks the dining room speaking to guests. One food critic from Lake City visited and noted that having a full buffet setup at 2 p.m. with quality food was impressive for a new restaurant.
“People rave over our fried chicken. They rave over the lasagna,” Tanner said. “We’re not a gourmet restaurant, but it’s Southern food.”
However, Tanner has been surprised by some negative online reviews, particularly given the positive in-person feedback.
Some customers said the $16 price tag has put them off. Tanner replies that a three-piece chicken combo at Popeyes goes for $12.79, and the four-piece breaded catfish combo at Captain D’s costs $16.39. Bigun’s, by comparison, offers an all-you-can-eat food bar, salad bar, dessert bar, and drink for $16.
At the same time, Tanner responded with a soup-salad-and-drink special priced at $12 for budget-conscious families.
Tanner said he realizes that it is impossible to please everyone. Some complain about the chairs, others about the one-hour break between three and four p.m. But they never complain about the food. Never.
Tanner said he is focused on his four must-haves: feels like home, cleanliness, good service, and quality Southern food.
He also said that the joy of seeing families at his restaurant enjoying good food and each other’s company outshines any negativity.
“I mean, and it’s not the money aspect of it,” he said about his business. “It’s man, to see the people coming here and the joy … I mean, you know what I’m saying? That sounds corny, but it’s an absolute fact. I mean, it is cool to watch people eat and fellowship, and when they do. I mean, I’ve accomplished my job.”
Tanner is still running his catering business, but while he used to serve up to 500 people per engagement, he is now limiting his catering jobs to 150.
With 25 employees and daily crowds averaging 100 or more customers, the restaurant is finding its footing after just over a week in business.
“We’re brand new still. We’re only going to get better,” Tanner said. “I know that. There is no doubt we’re only going to get better.”
