Chapter 2 Introduction to Buffet Planning

Introduction to Buffets

Menu Planning for Buffets

Advantages of Buffets

• Presentation
• Labor saving
• Lower food costs
  • utilizing leftovers
  • seasonal foods
• Culinary displays
• Height/Visual Presentation
• Banquet Organizational Structure
• 50-1500+
• Planning
• Booking the Event
  • Details
  • Function Sheet

Banquet Menu Planning

• Fixed Menu
• Theme
• Staff Skill Level
• Pricing
  • long range
  • taxes/gratuities

Buffet Planning

• Guarantees
  • over-only method??
• Meeting length
• No non-edible foods
• Effect of Plenty:  minimum of 1/3 full

Writing the Menu

• Profit
• Theme
• Demographics
• Balance and Contrast
• All you can eat???
• Arrangement of food by cost
  • Plan for profit

Buffets

• Visual appeal
• Freshness of food (30 min max)
• Garnishment
• Supporting display material
  • height
• Line movement and zoning
• Labels

Hot Buffet Guidelines

• Rapid replenishing
• Slice items to order if possible
• Hot plates for hot food—cold plates for cold food
• Keep lids on when guests are not going through
• Variety of textures, colors, flavors and shapes
• Keep it simple, but elegant