Caterers often find themselves trying to organise a buffet room layout in impossible situations. Everything that influences the buffet room layout must be considered
RECIPE FOR SUCCESS INGREDIENT CARDS
Ingredient 4: Profitable Buffets
Question:
How to organise a buffet room layout?
Answer:
It is advisable before any specific table placement that the power, lighting, structure and if applicable, dining room seating be plotted on paper. A caterer may arrive at a client’s residence to find only a small corner of the room set aside for an elaborate buffet and the caterer discovers that there is no electrical outlet near the setup area.
Available Space and Room Configuration
The available space is the biggest influence on how the buffet will be set up. When space is very limited, you must have very creative setup techniques.
Table shapes and placement
Buffets do not require a long rectangular table. They can take on any shape, with size determined by the number of zones necessary.
Time allocated to the service period
The time period has considerable influence over the sector decision. If a group of buffet guests must be processed quickly, most of the items will be self-served.
Number of guests
The projected number of buffet guests helps determine how the buffet will be set up. A buffet prepared for 20 people allow many more setup options than does a buffet for 200.
Clients request
It is your goal to satisfy the client (a satisfied client comes back and also tells others). So, if a client wants a buffet station set up in the company’s parking lot or conference room, you will do everything possible to meet that request.
Need for demonstration or cooking station
Consider power, running water, lighting and fire protection these are a few of the areas that must be addressed, eg cooking an omelette.
The ratio of guest-served to attendant-served
Each buffet table is divided into sectors representing a particular menu category, such as appetisers, salads, or entrées.
Staffing conditions
The number of staff available to serve the buffet affects the spacing of the tables and the types of foods served.
Amount of restocking type and distance
Large containers or displays of food usually do not require replenishing during the meal period. Maintaining them is generally all that is needed.
Size of sector area
The operator must consider the physical space for which an attendant will be responsible. Can the attendant efficiently cover the designated space?
Service standards
All buffet styles require courteous efficient and attentive service. The service needed is different for each buffet event.
The proximity of service to production
Under ideal conditions, the buffet service is set up so that the distance between production and service is kept to a minimum.
Ease of service: Guest
The projected number of buffet guests helps determine how the buffet will be set up. Making self-service by the guests as easy and comfortable as possible.
Ease of service: Attendant
Just as the setup must be geared to enhance the meal experience for the guests, it also must be practical and efficient for the buffet attendants.
Expertise requirement
The size and scope of the buffet sectors depend on the expertise required to operate them. An elegant dinner buffet may include a speciality station of carved leg ham.
Prop or backdrop requirements
Props or backdrops may be a company-related banner or logo, a personal memento of the guest of honour or an item that is central to the buffet’s theme.
Power needs
Without sufficient power, the best-laid plans cannot be implemented. Power is needed for various demonstration and preparation stations and for maintaining the proper temperatures before and during service.
Lighting needs
Lighting plays a major role in the marketing of buffet foods. Spotlights, candles provide an element of drama and highlight specific foods.
Breakdown responsibilities
Various foods and equipment have different breakdown workloads. Common breakdown responsibilities are securing leftover foods, cleaning service ware, disassembling the buffet tables and packing up props and backdrops.
The successful operator is one who organises and plans the buffet anticipating any possible difficult situation.
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