How to set up a buffet？

The classic buffet structure is based on the sequence of the dishes: At the very beginning there are plates, cutlery, napkins and bread. Salads and starters are then presented. If soups are also offered, soup plates or soup bowls, spoons and the soups themselves follow. Then the main courses are placed. Desserts follow at the end. Make sure that the distance between hot and cold dishes is large enough - this will prevent a cool dessert from becoming warm. In addition, intensively smelling main courses should rather be positioned further forward. You should use display stands, signs or small boards to mark the areas or individual dishes. So your guests know exactly what food you are offering.

Buffets are not only suitable for catering events! Buffets can also be used in a variety of ways in normal everyday gastronomy. There are many different types of buffets that can be well integrated - depending on the concept - and can be a welcome change. Depending on the number, a buffet can serve guests faster than a conventional service - in addition, less staff is usually needed.

Of course, a buffet does not fit into every concept. Many guests appreciate the personal service when visiting a restaurant. Nevertheless, it may be a good idea to present salads or desserts in the form of a buffet: Thus the guest can select its meals completely after its personal preferences. Also with larger events such as closed societies or topic evenings a buffet is suitable.