Buffets

What’s in a buffet…

• Centralised theme or idea

• Stylised presentation of food in volume

• Professional & knowledgeable service

• Food selection & grouping

• Showmanship

• Attractive & imaginative table setting & configuration

• Minimal staff due to self-service concept

Presentation: Fall theme

Advantages of buffets

• Less labour, space and tableware required• Profitable as many served in shorter span of time• Variety of foods and cuisines featured• Expedient service convenient to diners• Gives wider choice to diners• Creates informal, friendly atmosphere• Control possible with use of portioning with

proper ladles and assisted service• Scope for imaginative visual presentation of food

& venue based on theme, live stations

Live stations

Disadvantages of buffets

• Wastage, both in plates and in chaffing dishes increasing food cost

• Temperature and appearance of food difficult to maintain in the buffet line

• Delay in replenishment affects service quality

• Possibility of pilferage and unutilised leftovers

• Service is not very personalised

• Not appropriate style for formal occasions

Types of buffet

• Meal period buffet

• Finger or fork buffet

• Semi-formal/sit-down buffet

• Event/Occasion buffet

• Display buffet

• Seasonal/Festive buffet

• Ethnic buffet

Display buffet

Used for at site promotion of a particular theme

Cheese/wine/pasta/spices/desserts/chocolates/Easter confection

Meal period buffet

• Breakfast, lunch, dinner, tea, brunch, supper/midnight

• Vital service for resort hotels

• Rooms usually sold on CP/MAP/AP

• Essential service offered by hotels to resident as well as non-residential guests

• Lunch buffets popular in CBZ, commercial or residential areas & cater to wide clientele

Finger/Fork buffet

• Bite-size/Finger foods• Disposables• Flatware consists of fork & plate• Limitations on beverage service• Suitable for tea/snack parties• Promotes mingling, informal atmosphere

Sit-down buffet

• Less limitations on menu items

• Comfort for diners

• Can serve wine & spirits with ease

• Proper table layout & aesthetic presentation

• Several courses & cuisines can be offered for variety

• Entertainment can be coupled with meal service

Occasion/Event buffet

• Food & décor revolves round theme of event or occasion

• Challenging hence stimulates creativity & innovation

• Ethnic themes must be well researched for authenticity of cuisine, accessories and decor

Easter buffet display

Planning a buffet

• Space available, layout & dimensions of venue• Number of guests, seating plan• Time allocated for service• Design and traffic flow of the buffet stations, 2

way buffet flow• Sequence- dry then moist, bland then spicy,

savory then sweet• Ease of service-equipment & buffet signs• Light & power needs• Focal point

Planning a buffet

• Buffet type

• Buffet Styles & Thematic Concepts

• Food & beverages featured

• Buffet Equipment

• Buffet Presentation- tiring, centerpieces & props, linen, backdrop

• Highlighting & Spotlighting

• Cost Analysis & Management