Factor of Buffet 

Factors of Buffet While planning a buffet, a manager should consider the following factors such as location, structure, shape and aesthetics:  

Location: The buffet should be located in such a way that soon entering the restaurant or function hall, guests should able to have a full view of it. Buffet should not obstruct the free flow of staff and guests. 

Space provided and room configuration: The available space and the room configuration are the biggest influence on the setup. Limited space leads to very creative techniques like using the back wall for display, tiered arrangements for increasing limited space, using smaller pan inserts, multiple cold foods on a single mirror, breaking up the buffet into various sections. 

Allotted time for service period: The time allotted for service also affects the setup. The fastest way to speed up service is a straight line with access from both sides with guests having total control over the portioning and handling. Another way is to set up identical stations in multiple locations. Straight line, double buffets with guest converging from the sides to a central salad section, or diverging away from the table is also viable alternatives. 

Number of guests: The number of people served from a single counter ranges from 50-60 for every comfortable service to 200-500 for limited buffet dishes. A buffet for a smaller numbers may allow many setup options whereas a buffer for 3000 people may still be elegant but functionally would be the first priority. The operator may decide to provide only one plate to reduce the number of trips to the counter or may pre-plate the dishes to speed up service.  

Type of buffet menu: The type of menu offered often affect the buffet setup. A themed buffet can be coordinated in all aspects to reflect the central theme. A buffet having live counters like a pasta counter, carving station, tandoor unit for lunches, eggs to order or a dosa counter for breakfast affects the overall setup. 

 Live counter: Live counters like the ones mentioned above come with their own set of requirements like power, electricity, and running water and fire protection. Also the entire station will be exposed to the guest so everything behind must be arranged as neatly as in the front. 

Guest requests: It is the goal of every food service operator to satisfy the customer whether the buffet station is in the parking lot or the conference hall. All requirements should be communicated to the respective departments so that they can be included in the overall setup. 

 Ratio of guests served to attendants serving foods: The buffet, despite being a self-service counter, may have dishes that are served by an attendant. In a regular lunch buffet in a hotel the soup, breads, dessert and coffee may be served to the guest in which case the space required will be greater. Guest served items will require china to be placed in easy reach of the guests, reducing effective space on the counter. Hard to handle foods served by the attachments are kept closer to the back of the table and sloppy foods served by the guest closer to the guest‘s side of the table. 

Staffing conditions: The staff available affects the spacing of the tables, the types of foods served and the amount of dramatic action along the table. Less staff leads to increased size of serving containers, less space behind the container and less replenishment. The size of the staff also dictates how many dishes the staff will serve. Sometimes an attendant is required to use both hand in serving the dishes. 

 Service standards required: All buffet styles require courteous, efficient and attentive service. The service standards required is determined by the amount of table service required, the number of prepared to order items, desired speed or leisure, need for hand passed service, check presentation and collection, beverage service, clearance, service of specialty foods like celebratory cakes etc. 

Proximity of service to production: Under ideal conditions the kitchen should be at a minimum distance from the service area. The more items that are in the production area the longer, their quality can be mantained on the buffet table. The items that require less maintenance are placed further, which are produced in batches

Ease of attended service: Similar consideration should also exist in the case of attendant service. Reasonable space should be available behind the counter for attendants to stand as well as other attendants to pass behind with food replenishment. There should also be space for storage of waste receptacles, empty cans, backup utensils and containers of water. 

East of guest service: Placing the foods within the easy reach of the guest and providing the proper utensils are basic to buffet planning. The degree of service difficulty should determine how the food item is to be placed on the buffet. During a long service if the lids are left on the dishes, then the buffet should have space for the lids to be placed if the guests help themselves.  

Back drops requirements: Back drops may be a company related banner or logo, a person memento of the guest of honour or an item central to the buffet theme like a butter or ice carving. The backdrop should complement and not overwhelm the food display. The physical needs of the display, like limitation of space, power requirements need to be looked into as well. 

Power needs: Without sufficient power the best laid presentation plans cannot be implemented. Power is required for lighting, refrigeration, for electric burners and also to prepare food or maintain warming devices. 

 Aesthetics: The manager should ensure that there is a centerpiece in the buffet to attract the eye of the guest. The centerpiece can be a particular dish, a floral display, an ice sculpture, or a confectionery display. Proper positioning of items on the table adds value to the buffet. Food items displayed on different levels always level always look more interesting than on a flat buffet table. Buffet tables can be decorated with specially designed table cloths and slips to enhance the image of the food display. 

Checklist for buffet:

 Use buffet checklist in operations: 

•  Food counter should be thoroughly clean 

• Chafing dishes to be free from any dust  

• Chafing dishes have proper quantity of fuel lamps 

•  Hot water is placed below the food pans of the chafing dish  

• Buffet food tags are properly arranged without any spelling error 

•  Crockery should be arranged properly and free from any chips  

• Glassware should be spotlessly clean 

•  Soup cups, under liners and half plates should not be stained, chipped or cracked 

•  Water jug should be clean.

•   Service gear should be clean  

• All food items should be properly arranged in the display units before service started  

• Cloth Napkin or paper Napkin should be placed near the plates  

• Bread baskets should be properly filled and arranged