How to Create a Buffet for Your Next Event

Buffets are not a glamorous way to serve, but they are a more efficient way of serving food to a large gathering of people. I have put together some concepts to help you create a buffet that is functional as well as visually stunning. You can begin by choosing a menu, once you have determined what hot and cold foods will be served then you can visualize the layout you want for your buffet. Follow the advice below to create a buffet with functionality and a stunning visual display.

You can determine how much table space you will need for your buffet once you decide what food items you would like to serve on your buffet. Allow 1 and 1/2 foot of space for each buffet item that will be placed on your buffet table. Remember to account for salad and dinner plates when determining the amount of tables you will need. The nice thing about a buffet is that you can serve simple appetizers or you can actually serve a full meal. I like buffets because they give your guests choices. You can serve meats as well as vegetarian options.

When designing your buffet be creative. Utilize 6 foot tables as well as serpentine, crescents and half rounds to lend style and flow to your buffet line. Fabric choices are numerous. Use skirts or box your table clothes for a tailored look. Be imaginative when searching for center pieces or for decorating ideas.

Draw a diagram that represents your buffet tables. With a diagram in hand the staff responsible for setting your buffet tables will have an exact layout and will be able to set your tables quickly. Hotel Catering or an Event Planner has access to computer programs such as Cater Ease or Visio that will allow them to design buffet diagrams to your specifications.

Make sure that the buffet is set to accommodate the best flow of traffic. Try a two sided buffet. The buffet should be set so that guests enter at one end and then exit towards the dining tables. If your room is over crowded with an abundance of dining tables set your buffet tables in the lobby area nearest your banquet hall. Place any action stations in a separate location to facilitate a quick flow of traffic through the buffet line. If possible have a separate station for desserts and a self serve coffee station if it is to be available.

Be sure that your buffet is set up in the correct order. Salad plates first, salad items such as lettuce, tomatoes, carrots, onions, grated cheese, croutons and dressing in that order. Dinner plates are to be arranged after the salad course followed by chafing dishes containing meats, vegetables and starches in that order. Bread and finally silverware if not placed on the dinner tables goes at the last. If you are worried about cost place the meat items after the starch items on your buffet. This will allow your guests to fill their plates with the less expensive items first leaving less room for the more expensive items.

Place dessert items at the end or create a separate station for your desserts. A separate dessert station will expedite the flow of guests through your buffet line. Place desserts on your buffet line after the buffet has been cleared of the main course or serve dessert to each table of guests for an alternative to a dessert buffet.

The equipment you will need for a buffet dinner will vary depending on what foods you are serving. Tables will be necessary for buffets and any actions stations, dessert and beverage stations. You will also have to set the appropriate number of dining tables and chairs to accommodate the number of guests that will be attending. You will need linen, napkins and skirts as well as plates, utensils, chaffing dishes, sterno(fuel), silverware, glassware, coffee cups, saucers and elevations. Items such as burners, griddles, saute pans and fire extinguishers will be needed if you have action stations set up in your banquet hall. Remember when you have your event at a banquet facility they will have access to any equipment that you will need. If you need special linen the catering staff will assist you in finding rental linen to match your color scheme. If you are having your event at a facility that does not have a full time caterer available you can research companies that rent linen and other party rental supplies to find a company that is best suited.

There are many options for action stations. If you choose to have an action station or stations remember that you will need staff to man them. Some options for chef performance stations are: carving baron of beef, beef Wellington, salmon en croute, turkey, pasta, oriental stir fry, omelet, bananas Foster and flaming coffee drinks just to name a few.

Elevation works well for adding space and height. Elevate platters of food. Alternate chaffing dishes elevating the 2nd chafer the 4th chafer and so on. Also elevate decorations. Milk crates or glass racks covered with cloth make excellent elevations. Also utilize metal buffet stands to elevate platters to various heights.

Remember that a buffet requires less servers to man but you need staff to refill food and maintain the cleanliness. You also need staff to keep dining tables clean and refill guests beverages. One buffet line can accommodate 200 guests comfortably without slowing down the flow of traffic but make sure it is double sided. The nice thing about a buffet is that it allows you room for any extra guests that might show up unexpectedly at your event. With a sit down dinner the kitchen has to prepare extra entrees to accommodate any unexpected guests unless you order entrees to cover those guests in advance.

Keep in mind, sterno never rests directly on clean table linen as it may leave a black ring on the cloth. Be sure to sit sterno on a napkin or plate or place it directly under your chafing dish where it is designed to go. Never place lit sterno directly on a table as it will burn your cloth. Also remember, never blow out sterno. This is very dangerous. Use the lid of the sterno to cap it off and put out the fire.

There are many designs for buffets. Remember to consider the size of your room, it’s layout, the number of guests, the number of food stations needed and the foods you will be serving. If your room is small and space dictates place your buffet in an area outside of your room. A hallway leading to your room or a lobby area outside of your room works well. If your banquet room is small, but you have enough space for it, place a two tiered buffet on a wall. Be creative with the space you have.

Party planning tip: Buffet food, hot or cold, should sit out no more than three hours for food safety reasons.

Design your next event! Teresa Speer

If you want to learn more about planning an event read my book, "Events You Design".There are many points to planning a celebration, “Events You Design”, guides you through them while showing you how to take your vision and translate it into a spectacular affair. There is no book on the market like “Events You Design”. From small budgets to big budgets, novice to professional caterers and event planners, from birthdays, wedding receptions, bar mitzvahs, anniversaries to whatever party or gathering you have in mind, this book has hundreds and hundreds of ideas for creating the perfect get together. This is a must have edition on event planning and decoration, organization, logistics, time lines, etiquette, photographs, floor diagrams, food and beverage, cakes, desserts, lighting, aisles, tents, chuppahs and arches. These are only a few of the topics discussed to help you choreograph the perfect celebration!