How to Cater a Buffet
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The buffet is a very popular type of catered event, and for good reason. It's an efficient way to serve guests and creates a more free, less stilted atmosphere. The excerpt below is from a book on catering that give tips on how a caterer should organize and execute a buffet. The book is called "How to Become a Caterer: Everything You Need to Know - From Finding Clients to the Final Bill," and is written by Susan Wright.
Title: "How to Become a Caterer: Everything You Need to Know - From Finding Clients to the Final Bill" Author: Susan Wright Excerpt: |
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Buffet
A buffet is any meal served from a large table, with the food attractively displayed. Buffets create a relaxed, informal atmosphere and a wider variety of food can be offered to the guests.
The banquet tables should be set up with the silverware, glassware, napkins, and condiments already in place. You can distribute small trays of appetizers on each table at the beginning of the meal. This gives the guests something to nibble on, controlling the flow to the buffet. Or you can have the headwaiter (or master of ceremonies) invite one table at a time to the buffet, beginning with the hosts' table.
Though buffets are more informal than sit-down dinners, they aren't necessarily less expensive. You must provide more food per guest since they often return to the buffet several times .And the preparation for the large selection of food can take more time than a pre-plated meal. you need the same number of service people per guests as at sit-down dinners, and you have the added expense of setting up the buffet table (linen, skirting, chafing dishes, decoration, and fine serviceware).
The banquet tables should be set up with the silverware, glassware, napkins, and condiments already in place. You can distribute small trays of appetizers on each table at the beginning of the meal. This gives the guests something to nibble on, controlling the flow to the buffet. Or you can have the headwaiter (or master of ceremonies) invite one table at a time to the buffet, beginning with the hosts' table.
Though buffets are more informal than sit-down dinners, they aren't necessarily less expensive. You must provide more food per guest since they often return to the buffet several times .And the preparation for the large selection of food can take more time than a pre-plated meal. you need the same number of service people per guests as at sit-down dinners, and you have the added expense of setting up the buffet table (linen, skirting, chafing dishes, decoration, and fine serviceware).
Buffet Setup
A typical buffet will offer a variety of appetizers, entrees, cold meats, salads, vegetables, assorted rolls, cheese platters, fresh fruit, and desserts.
Consider the layout carefully to make sure the display is appealing to the eye. Use complementary colors, volumes, and shapes of dishes in order to enhance the food presentation. Floral arrangements shouldn't detract from the food, but you can use cut flowers and table ferns to surround each dish or tray. If you can, use fine crystal and silver serviceware.
Always serve food from cold to hot so that the hot items stay hotter longer. The proper sequence for a buffet is:
A hot carving station can be added to the buffet for an additional fee. You need to hire a properly uniformed chef for a professional appearance to carve the meat (roast beef, brisket of beef, roast turkey, hot corned beef, pastrami, etc.). Equipment includes a cutting board with drain and clamped heat lamps to display the carved meat.
A separate table beyond the carving station should hold assorted desserts and fresh fruits. Desserts can also be served from a tableside rolling cart.
Consider the layout carefully to make sure the display is appealing to the eye. Use complementary colors, volumes, and shapes of dishes in order to enhance the food presentation. Floral arrangements shouldn't detract from the food, but you can use cut flowers and table ferns to surround each dish or tray. If you can, use fine crystal and silver serviceware.
Always serve food from cold to hot so that the hot items stay hotter longer. The proper sequence for a buffet is:
- China
- Cold food - salads, cold platters, cheese, breads
- Hot food - potatoes, vegetables, meat, and fish
A hot carving station can be added to the buffet for an additional fee. You need to hire a properly uniformed chef for a professional appearance to carve the meat (roast beef, brisket of beef, roast turkey, hot corned beef, pastrami, etc.). Equipment includes a cutting board with drain and clamped heat lamps to display the carved meat.
A separate table beyond the carving station should hold assorted desserts and fresh fruits. Desserts can also be served from a tableside rolling cart.
Service
Once the guests have been seated at their tables, they come forward to the buffet to select from the display of hot and cold foods. You'll have a good service flow if you set up one buffet for every fifty to seventy-five guests.
Your service personnel are assigned to three positions:
The servers should serve the food from the buffet rather than letting the guests help themselves - it create a much more polished effect.
- from "How to Become a Caterer: Everything You Need to Know - From Finding Clients to the Final Bill," by Susan Wright
Your service personnel are assigned to three positions:
- Servers - a group to serve behind the buffet table(s)
- Waiters - a group to serve beverages and clear dishes from tables
- Runners - one or two people (depending on the number of guests) to replenish the buffet table when items are low
The servers should serve the food from the buffet rather than letting the guests help themselves - it create a much more polished effect.
- from "How to Become a Caterer: Everything You Need to Know - From Finding Clients to the Final Bill," by Susan Wright