Buffet

Meal system where diners serve themselves

For the furniture of the same name, see Sideboard

Swedish smörgåsbord buffet

A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve themselves.[1] A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc.

The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, business conventions, or large parties.

Home entertaining

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As a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less formal than table service. In recent years, however, buffet meals are increasingly popular among hosts of home dinner parties, especially in homes where limited space complicates the serving of individual table places.

Origins

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In the 19th century, supper, a lighter meal some hours after the main dinner, was sometimes served as a buffet (and so called), especially late at night at grand balls, where not everyone present eats at the same time, or in the same quantity. Even in a very large building, at a large ball there might not be enough space to seat all guests at the same time, or servants to serve them in the manner required by the prevailing customs. A large cooked English breakfast with various choices was also very often routinely served this way, for similar reasons. Even when many servants were on hand, there might be an element of self-service. The term buffet originally referred to the French sideboard furniture where the food was placed, but eventually became applied to the serving format.

At balls, the "buffet" was also where drinks were obtained, either by circulating footmen supplying orders from guests, but often by the male guests. During the Victorian period, it became usual for guests to have to eat standing up. In fact John Conrade Cooke's cookbook Cookery and Confectionery, (London: 1824) says it was already "the present fashion".[2] In a report on a ball in 1904, a departure from "the usual stand-up buffet supper", with parties being able to reserve tables, was praised.[3]

Scandinavians like to claim that the buffet table originates from the brännvinsbord (Swedish schnapps, or shot of alcoholic beverage)[4] table from the middle of 16th century. This custom had its prime during the early 18th century. The smörgåsbord buffet did not increase in popularity until the expansion of the railroads throughout Europe.[citation needed]

The smörgåsbord table was originally a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner that followed. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served.[5]

Smörgåsbord became internationally known as "smorgasbord" at the 1939 New York World's Fair exhibition, as the Swedes had to invent a new way of showcasing the best of Swedish food to large numbers of visitors.[citation needed]

As displays of wealth

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Modern sideboard furniture, used for serving food

While the possession of gold and silver has been a measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act and a gesture of conspicuous consumption. The 16th-century French term buffet applied both to the display itself and to the furniture on which it was mounted, often draped with rich textiles, but more often as the century advanced the word described an elaborately carved cupboard surmounted by tiers of shelves. In England, such a buffet was called a court cupboard. Prodigal displays of plate were probably first revived at the fashionable court of Burgundy and adopted in France. The Baroque displays of silver and gold that were affected by Louis XIV of France were immortalized in paintings by Alexandre-François Desportes and others, before Louis' plate and his silver furniture had to be sent to the mint to pay for the wars at the end of his reign.[citation needed]

During the 18th century, more subtle demonstrations of wealth were preferred. The buffet was revived in England and France at the end of the century, when new ideals of privacy made a modicum of self-service at breakfast-time appealing, even among those who could have had a footman servant behind each chair. In The Cabinet Dictionary of 1803, Thomas Sheraton presented a neoclassical design and observed that "a buffet may, with some propriety, be restored to modern use, and prove ornamental to a modern breakfast-room, answering as the china cabinet/repository of a tea equipage."

20th century

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Dinner buffet in Americus Hotel (1955)

In a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. Lansdown wrote:

The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff into a panic and the only food that could be served was a selection of what was found in the cold room.

The informal luncheon or lunch—originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour being one (or half after if cards are to follow)—is of two kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at which the guests are seated...

The knife is tabooed at the "buffet" lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve... The following dishes cover the essentials of a "buffet" luncheon. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.[6]

The informal luncheon at small tables calls for service by a number of maids, hence the "buffet" plan is preferable.[citation needed]

Variations

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A small cold buffet at an art school exhibition Easter celebration buffet at a school in Poland: Head cheese, boiled eggs, sausage, deviled eggs, rye bread, and stuffed eggs

There are many different ways of offering diners a selection of foods that are called "buffet" style meals. Some buffets are "single pass only", but most buffets allow a diner to first take small samples of unfamiliar foods, and then to return for more servings if desired. To avoid misunderstandings in commercial eating establishments, the rules and charges are often posted on signs near the buffet serving tables.

• One form of buffet is to have a display counter or table filled with plates containing fixed portions of food; customers select plates containing whichever dishes they want as they walk along. The food display may either be staffed, or the customers may pick up the food plates themselves. This form is most commonly seen in cafeterias. Another derivative of this type of buffet occurs where patrons choose food from a buffet style layout and then pay based on what was chosen (sometimes based on the weight of the food, or color-coded plates).
• A variation occurs in a dim sum house, where seated patrons make their selections from wheeled carts containing different plates of food which the staff circulate through the restaurant. Another variation is a conveyor belt sushi restaurant, where seated patrons select dishes from a continuously moving conveyor belt carrying a variety of foods. In another variation, Brazilian rodízio style buffets feature roving waiters serving churrascaria barbecued meats from large skewers directly onto the seated diners' plates.[7] In Brazil, the rodízio style is sometimes also found in Italian (Italian restaurants serving pizza are especially common), more recently Japanese restaurants and also other types of foods.[8][9]
• The "all-you-can-eat" buffet is more free-form; customers pay a fixed fee and then can help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels. In some countries, this format is popular for "Sunday brunch" buffets.
• A so-called Mongolian barbecue buffet format allows diners to collect various thinly-sliced raw foods and add flavorings, which are then stir-fried on a large griddle by a restaurant cook.
• Some hot pot restaurants offer all-you-can-eat buffets, in which diners order plates of thinly-sliced raw foods and flavorings, and cook them in boiling pots of soup at their tables.
• A salad bar is commonly offered in delicatessens and supermarkets, in which customers help themselves to lettuce and other salad ingredients, then pay by weight. Sometimes only cold foods are offered, but often warmed or hot foods are available at a "hot foods bar", possibly at a different price by weight.
• Open buffets are often associated with a celebration of some sort, and there may be no explicit charge or the cost may be included in an admission fee to the entire event. Art show openings at galleries and museums are often accompanied by a modest buffet for invited guests.

As a compromise between self-service and full table service, a staffed buffet may be offered: diners carry their own plate or tray along the buffet line and are given a portion by a server at each station, which may be selected or skipped by the diner. This method is prevalent at catered meetings where diners are not paying specifically for their meal.

Alternatively, diners may serve themselves for most prepared selections, but a carvery station for roasted meats is staffed. Some buffet formats also feature staffed stations where crepes, omelettes, noodle soups, barbecued meats, or sushi are custom prepared at the request of individual diners.

Most buffets offer water and other soft drinks without limit, but charge extra for alcoholic drinks.

The all-you-can-eat restaurant was introduced in Las Vegas by Herbert "Herb" Cobb McDonald in 1946.[10][11] The buffet was advertised in flyers for only one dollar, and a patron could eat "every possible variety of hot and cold entrees to appease the howling coyote in your innards".[11]

Many boarding schools, colleges, and universities offer optional or mandatory "meal plans", especially in connection with dormitories for students. These are often in an "all-you-can-eat" buffet format, sometimes called "all-you-care-to-eat" to encourage dietary moderation.[12][13] The format may also be used in other institutional settings, such as military bases, large factories, cruise ships, or medium-security prisons.

In 2007, the first all-you-can-eat seating section in Major League Baseball was introduced at Dodger Stadium.[14] The trend spread to 19 of the 30 major league parks by 2010,[15] and numerous minor league parks by 2012.[16] The basic menu includes traditional ballpark food such as hot dogs, nachos, peanuts, popcorn, and soft drinks.[17][18] In 2008, all-you-can-eat seats were also inaugurated in numerous NBA and NHL arenas.[19]

Restaurant buffets

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North Indian–style buffet

In Australia, buffet chains such as Sizzler serve a large number of patrons with carvery meats, seafood, salads and desserts. Cruise operators in Sydney, conduct Sydney Harbour sightseeing cruises with continental buffets having multiple seafood options. Buffets are also common in Returned and Services League of Australia (RSL) clubs and some motel restaurants.

In Brazil, comida a quilo or comida por quilo—literally, "food by [the] kilo"—restaurants are common. This is a cafeteria style buffet in which diners are billed by the weight of the food selected, excluding the tare weight of the plate. Brazilian cuisine's rodízio style is all-you-can-eat, having both non-self-service and self-service variations.

In Hong Kong, the cha chaan teng buffet is a relatively new variation on traditional low-cost Chinese snack and coffee shops.

In Japan, a buffet or smorgasbord is known as a viking (バイキング - baikingu). It is said that this originated from the restaurant "Imperial Viking" in the Imperial Hotel, Tokyo, which was the first restaurant in Japan to serve buffet-style meals. Dessert Vikings are very popular in Japan, where one can eat from a buffet full of desserts.

In Sweden, a traditional form of buffet is the smörgåsbord, which literally means "table of sandwiches".

United States

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A small Chinese American buffet selection

In the United States, there are numerous Chinese-American cuisine-inspired buffet restaurants, as well as those serving primarily traditional American fare.[20] Also, South Asian cuisine (notably in Indian restaurants), pan-Asian cuisine, and Mediterranean cuisine are increasingly available in the buffet format,[21] and sushi has also become more popular at buffets.[20][21] In some regions of the US, Brazilian-style churrascaria barbecue buffets served rodízio style are becoming popular.[7]

Las Vegas and Atlantic City are famous for all-you-can-eat buffets with a very wide range of foods on offer, and similar ones have also become common in casinos elsewhere in the United States.[13][22]

For 2019, buffet food sales in the US were estimated at $5 billion, approximately 1% of the total restaurant business that year.[11][23]

Gallery

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• Ham and cheese in a German breakfast buffet

• Staffed hot buffet line aboard the Celebrity Equinox cruise ship

• A crayfish buffet at restaurant Tukkutorin kala in Kalasatama, Helsinki, Finland

• Breakfast buffet

• Brunch buffet

• Cheese, coldcuts, and bread station in brunch buffet

• A platter of lunch meat and cheeses in Slovenia

• German-style dinner buffet

• Customer getting food from a buffet

• Prasmanan, Indonesian-style buffet

See also

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References

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Further reading

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• buffet at Wiktionary
• Buffets at Wikimedia Commons

So far, we have elaborately discussed different types of food service styles like French, American, Russian, English, Chinese, Gueridon and so on. Today we will give you an in depth tutorial on Buffet service Style. In this guide, we will cover everything you will need to learn to operate buffet service successfully in your hotel or restaurant.

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Buffet Meaning

Definition of the word buffet can be given in this way like buffet is a special type of meal which is made up with different types of dishes from what guests take foods and then serve themselves without help of any waiter or server. In hospitality sector, buffet is defined as a meal in which the breakfast or lunch or diners serve themselves the various served meals, and the food is typically placed on a table in a public area where the foods can access quickly. The dining table contains the plates for the guests and the serving dishes of food. The diners are then invited to queue along the length of the dining table while serving themselves the food that is prepared in advance. The guests then proceed to other designated sitting places which are set up fully with all appointments except the dinner plate.

Training Video:
Click here to watch our exclusive free training videos on Buffet Service: Buffet Service – Ultimate Guide – Meaning, Procedure, Table Setting, Tipping System and Guidelines

Types of Buffet Service

Buffet Service can be various types. For example:

• Sit down buffet

• Fork buffet

• Display Buffet

• Cold buffet

• Finger buffet ,etc

We have published a complete tutorial on different types of buffet style service. Do read that for better understanding.

Buffet Service Style

The foods are attractively arranged on the table and classified according to the proper sequence required for a good set up. Usually, this arrangement ranges from the appetizers to the desserts which are final serving. The buffet table also contains dinner plates and saucers which are placed strategically to enable the guests to pick them up quickly then proceed to serve themselves foods at their choice.

There are many varied ways of presenting the selection of foods for the buffet; there is limited pass buffet or ‘single pass meal’ where dinners dietary intake is moderated to each person and is mostly common in boarding schools, military bases, cruise ships, and prisons. Then there are other presentation methods which allow the diners first to take small portions of unfamiliar foods for sampling then return for additional shares until they are satisfied. Some of these variations of presentation include:-

• The first is having several plates on a table containing equal portions of food which the dinners pick as they pass.

• A second method is whereby the diners are seated then they get to choose their preferred meals from wheeled carts that are being circulated in the dining room or restaurant by servers.

• Another method is whereby the diners can serve themselves as much as they want; this is also called “all-you-can-eat” buffet for one single meal. In many restaurants, this form is paid on a fixed fee.

• The Mongolian barbecue buffet permits the diners to choose thinly sliced foods then present to the restaurant chef to prepare the food as they wait.

• The supermarkets, delicatessens, and malls utilize the salad bar style in which the customers pick whatever they want then are billed regarding the weight of the foods.

• Lastly are the open buffets which are common in ceremonies and celebrations and usually no cost is involved to the diners as they carry their plates and move along the buffet line as they help themselves to the food.

Buffet Table Setting

The right surface to place a buffet meal should be flat, and it should also be able to carry the tableware and serviceware. The minimum length can be about five feet but should any more space be required then other smaller tables can be added. A separate table should be provided for beverages away from the buffet table. The buffet table is then positioned depending on the size and dimension of the room. If the room is spacious enough, then place the table at the center, this will accommodate the service on both sides of the table and from both ends. It enables the serving to be faster and also reduces the congestion. But in a smaller room, the buffet table is placed against the wall so that it creates enough space to allow for the flow of traffic.

The start of the line should begin with the plates. The stacks of plates should be around ten plates high in around two or three stacks; this will be added depending on the number of visitors flowing in but should not be too high so that they pose a risk of tipping over. Then depending on whether the buffet is a breakfast buffet or lunch or dinner meal, the food is lined up according to the temperatures. The cold foods are at the first stop. Then the hot foods which are mostly the main dishes are at the end of the table; this is for the main reason that the guests won’t have to eat the cold main dishes when they get seated. At the furthest end are the utensils and napkins as the visitors head to their seats.

The dining table setting follows the ‘outside- in’ rule which states that the piece of appliance used last is positioned directly next to the plate the guest uses. The dining table arrangement follows this order:

• Forks: – Place the forks on the left side of the plate. The furthest fork is the salad fork, and that next to the plate is for the formal meal.

• Dinner Plate: – This is placed on the table when serving the main course of the meal. They are laid out an inch from the edge of the table.

• Salad Plate: – It is placed further left to the forks about two inches from the edge of the table.

• Spoons and Knives: – Are placed to the right of the dinner plate, but the knife is next to the plate.

• Bread Plate and Butter Knife: – When you serve bread as part of the buffet, a bread plate is placed above the forks on the left side of the dinner A butter spreader is laid on the bread and butter plate.

• Glassware: – Normally, a wine glass is used along with a water glass. If the table does not contain a lot of stuff, then you can arrange the glasses in any way parallel to the table’s edge. Water glass should be about an inch above the tip of the dinner knife and the wine glass to the right side of the water glass.

• Dessert Spoon and Fork: – The dessert spoon is laid above the dinner plate horizontally with the handle facing the right. The dessert fork is laid just beneath the dessert spoon/ knife and the handle facing the left side.

• Salt and Pepper: – The salt and pepper shaker are placed to the right side next to the right arm with the pepper shaker being at the far end as most people do not use pepper.

Buffet Guidelines

Before the service begins you should ensure that the tables and linen covering are clean, and the tablecloths evenly spread on the tables. The chairs should be properly arranged and dusted. The dining tables are set up in an appropriate manner allowing enough spacing for the guests to place their plates or two depending if the service requires extra. The crockery that holds the foods should be spotlessly glittering with any food spilling polished clean. Sugar bowls, flower vases, and cruet sets should be duly filled and placed on the tables. Water jugs and ice buckets should also be full and ready. The floor should be clean and dry.

The buffet service is either assisted or unassisted. Assisted is when aid is available to take your order and present you the food while seated and the unassisted is whereby the guests serve themselves entirely at the buffet. The servers provide professional assistance while the visitors sit at preset tables. Mostly it’s offered when the meal is a three course namely appetizer, main course and desserts. The appetizer is served on the dining tables before the guests arrive, the guests will then help themselves out at the buffet and may return to get more portions as they desire on the buffet line. Then afterward, the desserts are served to them again. The plates are to be cleared two at a time; one should also not crumble the table before the guests leave unless the table is unusually messy.

Assistance may also be offered to the guests as they sit randomly, and the only assistance is at the buffet table engaging two or more people to assist in serving the main course and salads then the guests proceed to sit at places of their choice.

One should, however, be very careful when presenting a buffet service as there are several risks involved. The first and foremost is the risk of contamination by the guests in the buffet line. Therefore, one should take precaution by meeting following criteria:

• Handle the food at suitable temperatures by ensuring that hot foods be served at a minimum of 60 degrees Celsius while the cold foods at a maximum at 4 degrees Celsius. Always try to maintain the temperature range during service of the buffet.

• The ice used to cool the food should be made from safe drinking water. The food is not to be in direct contact with the ice but placed on top of the serving. Ensure that the melted ice drains away from the food.

• The foods presented on the buffet table must be protected against contamination by making sure the entire serving platter have container covers, shields or sneeze guards. Place the food in containers recommended for handling food.

• If it is possible, some of the service crew should wash their hands and serve the requested food to the guests using clean and sanitized utensils; this ensures that there is minimal risk of guests contaminating the food. Where it is not possible for the service crew to serve the clients then always provide long-handled Remember to offer a plate beside food for placing the appliance when not in use.

• Do not directly add new and fresh food to the containers on display. The old container should be removed and replaced with fresh supplies in new containers.

• Always ensure that you have sufficient utensils including plates. Take away the empty plate from the tables and when the guests want to refill their plates should be provided with clean plates.

• Always ensure safe food handling in clean containers. When transporting food to the buffet table, cover the containers. If transportation vehicles are used, they should also be cleaned before loading the food for delivery.

Tipping System for Buffet Service

Although tipping is not mandatory, most people tip as a way of showing appreciation for the good service and as a way to always ensure that the service is top notch. A general rule for tipping is to tip by the level, proportion and quality of service offered. A tip at a buffet depends on the degree of service. The amount which the client gives out varies from whether it is a fast food buffet in which no tipping is necessary as every client performs all the service on his own. Then if a waiter or waitress takes your order and checks on you in case you might need anything additional, then a dollar or two is appreciated for the service. For a high-end buffet where the waitstaff serves drinks and even orders directly from the kitchen, then the tip can range anywhere between ten and twenty percent of the total bill.

For buffet serving in restaurants, a tip can be provided to the servers who are clearing the dishes on the tables and providing drink refills. The servers may not be actively engaged in taking orders nor bringing the food out, but they work in ensuring that the tables are clean and emptying the plates. Also, they maintain the buffet line with new food stock in clean crockery; they indulge in coffee or tea brewing. The average amount that guest can offer for a single server is a dollar but not anything less than that. But if the visitor may feel that the service is not satisfactory enough then may offer to scale down the tip because of the poor customer service.

Buffet Service Equipment

Food presentation in a buffet is the ultimate goal for a good service. An eye-catching presentation of food entices customers to the meal; this is the first impression that the visitors get as they are welcomed into the restaurant. The equipment should be presentable, stylish and practical in design that would be suited for a variety of buffet servings. The buffet display equipment includes chafing dishes, display trays, and display baskets. Buffet utensils will also be required to enable the clients to fill their plates as they pass through the buffet presentation. Other equipment needed for buffet service are condiment dispensers, tablecloths, coasters and vases for flowers.

To successfully serve a meal, you require appropriate lighting and heating methods so that the food remains hot and tastes fresh. Several types of equipment will ensure that the food whether being served hot or cold will always be at the desired temperatures even if the food will require transporting to another location different from where it is prepared.

To serve an excellent buffet, you will need these types of equipment:-

• Buffet Food Warmer: As the name suggest buffet food warmer is used to keep food warm.

• Chafing Dishes and Fuel: – Chafing dishes are an efficient method of keeping food warm as they can keep the food warm through a heating device burning fuel.

• Display Trays: – The shelves offer an ideal way of serving fruits, bread, and other snacks to the guests.

• Cake Stands: – These are used to present baked cakes making the cakes prominent.

• Buffet Dishes and Platter: – The buffet dishes and plates are used to serve guests the food. The appropriate size in diameter ranges from ten to twelve inches.

• Table Skirting and Clips: – The skirting provides an elegant look and comes in different patterns and colors to blend with various themes of buffet occasions.

• Buffet Utensils: – The utensils are specially designed for buffet service ensuring that there is minimal contamination of the food.

• Deli Dishes: – These containers and bowls are used for the display of foods such as potato salad, pasta, coleslaw and the likes.

• Soup Tureens: – The soup tureens and punch bowls main purpose is to serve soup or punch.

• Other equipment can vary depending on the venue of the buffet but can include rope barrier systems, ice cream and cone holders, wedding cakes stands, and knives and food labels that display to the guest the range of food types served.

Final Thoughts

An essential feature of the different buffet presentation formats is that all the food is clearly visible to the diners, and they have the liberty to select immediately the kind of foods that they want to eat and the quantity they can eat.  The advantages of serving a buffet are that it is a fast service that can handle a lot of diners within a short period with little effort required from the staff as much of the time the patrons will be moving around and getting what they need. The ways the foods are presented in buffets are appealing to the patrons. The only disadvantage of buffet serving is that a shortage of food may result as the early comers might over serve and cause a shortfall for late comers.