New name, old family roots, and a buffet built for second helpings.
A longtime Fayetteville dining space got a fresh start in 2025, this time with a “buffeteria” built around Southern comfort and second helpings.
The setup blends cafeteria-style service with the freedom to go back for more. Pick what looks good, then decide whether round two is happening.
Lunch and dinner run daily from 11 a.m. into the evening, keeping the schedule easy to remember.
So, how many trips would it take before you finally called the plate complete?
The Fayetteville Location Opened In 2025
Chason’s Buffet opened at its current Fayetteville location on July 3, 2025.
The restaurant moved into the former K&W Cafeteria space in the Bordeaux Center after that longtime cafeteria closed earlier in the year.
The former K&W Cafeteria closed in March 2025, and its serving area remained in place for Chason’s move into the building.
The change gave the Chason family a new home for its restaurant business while keeping the operation in the Fayetteville area.
The current location arrived during another transition. Grandsons Buffet in Hope Mills closed as the new Chason’s opened, leaving the Owen Drive restaurant as the family’s active operation at that time.
The new restaurant did not start from scratch when it came to style. The family had decades of experience serving Southern cooking, and the former cafeteria building already had a layout suited to a high-volume food-service operation.
Today, the restaurant uses that space for an all-you-can-eat lunch and dinner buffet.
The room now carries the Chason’s name, but the building still reflects its cafeteria past in the way food service is arranged around a visible spread rather than a conventional sit-down menu.
Some employees from earlier family operations were also expected to join the new restaurant as the transition took place, keeping part of the existing team connected to the Fayetteville move.
The 2025 opening brought the family business into a new building while keeping it in the Fayetteville area.
The Buffeteria Format Keeps The Meal Self-Serve
The family describes Chason’s as a “buffeteria,” a term that combines cafeteria-style food service with an all-you-can-eat buffet.
Instead of choosing one entrée from a printed menu, you move through the food line, look over the current spread, and build a plate from what is available that day.
The restaurant’s current focus stays on Southern cooking, soul-food staples, slow-cooked meats, fresh seafood, and homestyle sides.
One trip through the buffet can lean toward meat and vegetables. Another can move toward seafood or different sides. Dessert can wait until the end without changing how the meal is ordered.
The all-you-can-eat format also means the first plate does not have to carry every choice at once.
You can keep one round simple, return for something you skipped, then finish with another part of the spread later.
Food stays visible throughout the line, letting diners choose directly from the current selection before heading to a table.
Lunch and dinner both use the same self-serve format, with the current buffet replacing the breakfast service that was available when the restaurant first opened.
The buffeteria setup remains one of the defining features of the current Fayetteville operation.
Southern Cooking Stays At The Center
The buffet is built around Southern food rather than a broad international mix.
Slow-cooked meats, fresh seafood, vegetables, homestyle sides, and desserts make up the main categories that define the current spread.
A plate can start with meat and vegetables, while another trip can shift toward seafood or different side dishes. The buffet keeps those categories within the same Southern and soul-food style.
The food is served in a self-serve format, so you decide how much of each category goes onto the plate.
Some diners may build a heavier first round around meat. Others may start with vegetables and sides, then come back for seafood later.
Dessert adds a final stop once the savory rounds are finished.
The exact lineup can change, which is normal for a buffet built around daily service rather than a fixed printed menu.
What stays consistent is the broader Southern identity.
Lunch and dinner center on comfort food, slow-cooked meats, seafood, homestyle sides, and desserts.
The buffet format gives each category its own place in the spread without requiring diners to choose one fixed meal at the start.
You can return to the line throughout the meal and change the balance of each plate as you go.
Lunch And Dinner Now Shape The Daily Schedule
Chason’s currently opens at 11 a.m. and closes at 8 p.m. every day.
That schedule keeps the restaurant focused on lunch and dinner throughout the week.
Breakfast was part of the opening-period service in 2025, but it is no longer part of the current operation.
When Chason’s first opened, breakfast ran daily from 7 to 10:30 a.m., before the restaurant later shifted to lunch and dinner only. Friday dinner initially featured a seafood buffet.
The 11 a.m. start gives the buffet a clear lunch opening, while the 8 p.m. closing carries the same self-serve format through dinner.
The hours do not change between weekdays and weekends.
You can arrive at noon for lunch, later in the afternoon, or closer to dinner and still find the same basic buffet concept in place.
The spread continues to center on Southern cooking, slow-cooked meats, seafood, vegetables, homestyle sides, and desserts during the current lunch-and-dinner window.
There is no separate evening menu that replaces the buffet later in the day.
The same seven-day schedule now defines the restaurant’s normal routine, giving the Owen Drive location one operating pattern from Monday through Sunday.
The current schedule also keeps the buffet available through both midday and evening service without switching formats between the two parts of the day.
The Owen Drive Restaurant Keeps The Family Business In Fayetteville
The current Chason’s sits in Fayetteville’s Bordeaux Center, inside the former K&W Cafeteria building.
The location became the family’s new restaurant home in 2025 after the Hope Mills operation closed.
The current owner, Dylan Warga, is Fred Chason’s great-grandson and represents the fourth generation of the family’s restaurant business.
The building, daily schedule, and buffeteria format belong to the current Fayetteville operation.
The family history reaches back decades before the doors opened there.
You will find Chason’s Buffet at 1758 Owen Dr, Fayetteville, NC 28304.
The restaurant remains open seven days a week from 11 a.m. to 8 p.m.
The current Owen Drive operation keeps the family’s Southern-food focus in Fayetteville while using the former cafeteria space for the all-you-can-eat format.
The restaurant remained active through 2026, with a June county inspection recording a score of 98 at the same Owen Drive location.
The Chason name and the newer buffeteria format now share the same Bordeaux Center home.
Four Generations Connect The Restaurant To A Longer History
The Chason family’s restaurant story dates to 1979.
That year, Fred Chason opened his first restaurant in Lumber Bridge, beginning a business that would continue through several locations and generations.
The current Chason’s in Fayetteville carries that history into the fourth generation.
Dylan Warga, Fred Chason’s great-grandson, owns the current restaurant.
The family’s earlier operations included Grandsons Buffet in Hope Mills, which closed as the Owen Drive location opened in 2025.
The new restaurant brought the family business under the Chason’s name again while placing the next generation in charge.
The Owen Drive restaurant has its own schedule, its own setting, and its own buffeteria format.
Family ownership and Southern cooking connect the current operation to the earlier Chason restaurants.
The family’s restaurant history now stretches from Fred Chason’s first Lumber Bridge operation in 1979 to Dylan Warga’s Fayetteville buffet today.
The 2025 opening placed that fourth-generation business inside a former cafeteria, with the self-serve format carrying lunch and dinner seven days a week.
The Current Buffet Keeps The Focus On A Full Southern Meal
Chason’s Buffet now operates as a seven-day lunch-and-dinner restaurant with one broad Southern spread.
The doors open at 11 a.m. and close at 8 p.m. every day.
Inside, the current food focus stays on Southern cooking, slow-cooked meats, fresh seafood, vegetables, homestyle sides, and desserts.
The buffet-style format keeps those categories visible and self-serve.
You can build one plate around meat and vegetables, make another trip for seafood or different sides, then save dessert for later.
There is no need to lock the whole meal into one entrée or one combination before sitting down.
The current restaurant is still relatively young, having opened in July 2025, but the family behind it has been in the restaurant business since 1979.
The former K&W Cafeteria building now serves as the Fayetteville home for that fourth-generation operation.
The restaurant’s current seven-day schedule keeps the location active for both lunch and dinner throughout the week.
Chason’s now brings the family’s long restaurant history and the newer buffeteria format together around a Southern comfort-food spread.