Buffets are not only suitable for catering events! Buffets can also be used in a variety of ways in normal everyday gastronomy. There are many different types of buffets that can be well integrated - depending on the concept - and can be a welcome change. Depending on the number, a buffet can serve guests faster than a conventional service - in addition, less staff is usually needed.
Of course, a buffet does not fit into every concept. Many guests appreciate the personal service when visiting a restaurant. Nevertheless, it may be a good idea to present salads or desserts in the form of a buffet: Thus the guest can select its meals completely after its personal preferences. Also with larger events such as closed societies or topic evenings a buffet is suitable.
Our tip
For topic evenings, a buffet is also ideal for live cooking stations!
How big do the tables have to be for a buffet?
The tables for a buffet should be at least 70 cm deep - perfect will be one meter. How long the row of tables for your buffet is depends on the number of guests and the food on offer. Make sure that the individual dishes are not placed too close together, otherwise the buffet will quickly appear unstructured. The individual areas should be clearly distinguishable from each other. You can use tablecloths with long overhangs, skirtings or table covers to set the tables attractively. A buffet section should be designed for a maximum of 120 people. If you expect more guests, you should set up one or more additional buffets. The buffets should be set up identically.
How to set up a buffet
The classic buffet structure is based on the sequence of the dishes: At the very beginning there are plates, cutlery, napkins and bread. Salads and starters are then presented. If soups are also offered, soup plates or soup bowls, spoons and the soups themselves follow. Then the main courses are placed. Desserts follow at the end. Make sure that the distance between hot and cold dishes is large enough - this will prevent a cool dessert from becoming warm. In addition, intensively smelling main courses should rather be positioned further forward. You should use display stands, signs or small boards to mark the areas or individual dishes. So your guests know exactly what food you are offering.
Our tip
Customizing is not only possible for glasses, cutlery and porcelain - you can also easily add your logo to natural slate platters, wooden boards and other utensils for buffet presentations.
How do I distribute the persons at my buffet?
Especially with a larger number of guests it can quickly become very full at a buffet. In order to reduce the rush on the buffet, you have several possibilities:
- Serve a greeting from the kitchen or the starter at the place - so the first hunger is already satisfied once and the guests do not storm all at the same time.
- Bread, napkins and cutlery are often forgotten at the beginning of the buffet. Offer these things again at the end of the buffet - so guests don't have to go back to the beginning.
- Place the buffet in the middle of the room as an island. So the guests can serve themselves on both sides.
- Decentralize your buffet and offer different stations. With this solution, salads, starters, main courses and desserts are offered at different tables. So the guests can line up directly at the station interesting for them. Different stations are also suitable for live cooking!
Our tip
Apart from catering, buffets often do not have a good reputation, as the presentation of food often seems somewhat unloving and quickly untidy. With a buffet system tailored to your concept, you can quickly eliminate this prejudice and present your food in an appealing, individual and stylish way.
