Find out the tips for proper buffet serving as it offers several advantages to food businesses. First and foremost, food can be presented to the guests in dramatic fashion. There is no other type of menu planning that will let a person show off artistic skills better than a buffet. Secondly, with basic cooking skills and following a few fundamental concepts buffets can turn an ordinary menu or occasion into a festive party.
Tip 1:
All foods should be kept covered until just before serving, to maintain quality and also to reduce snacking by staff.
Tip 2:
Buffet containers should be removed from the table when they are one-third to one-half empty and should be replaced with any full containers. Food containers should be taken to an area away from the guests and replenished or refilled there. Food should never be transferred from one container to another in front of the guests.
Tip 3:
When replacing foods served in a chafing dish, the attendant should remove the insert pan slowly and carefully, so that the steam does not burn any guest who may be standing nearby.
Tip 4:
If canned heat is used the attendant should see that linen and skirting is well out of reach of the exposed flame. A backup supply of canned heat should be within easy access of the attendant, but far from the open flame. Water for the chafing dishes should also be within easy access.
Tip 5:
If a guest spills something, it should be immediately cleaned up or appropriately hidden – either moving a serving dish or using a folded linen napkin over the spill.
Tip 6:
If items are running low, they should be put in smaller containers so as to maintain an impression of being full. For example, if the supply of rolls is dwindling and the backup supply has already been placed on the buffet, the remaining rolls should not be left in a huge basket or tray but should be placed on a doily on a dinner plate.
Tip 7:
An efficient method of communication must be established between the back-of-the-house production staff and the buffet attendants to ensure that foods are ready when needed for the presentation. Buffet attendants also should know where the backup foods for their sector are stored.
Tip 8:
Hot foods held in warming or holding devices behind or close to the buffet line should be checked periodically to see that proper temperature is being maintained Also the rear area of the buffet tables should be stocked with wiping towels and other maintenance needs. A garbage bin may be placed under the buffet table so the guests will not see it.
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