Buffet

A self-serve meal from a line of dishes.

How it works in practice

A buffet is a production line. Speed depends on how many people can serve themselves at once, not on how much food is on the table. A single-sided line serves roughly one guest every 8–10 seconds in our experience; a double-sided line doubles that. For more than about 100 guests, plan a double-sided line, or two lines, or the last tables will be eating while the first are finishing dessert.

Release tables in order, by number or by MC call, rather than letting the whole room stand. Put plates at the start, cutlery and napkins at the end (or pre-set on tables), and the most expensive protein near the end where portions are smaller. Have a server carve or portion the main protein if cost matters.

Worked numbers

Allow roughly 20% more floor area than for plated service for the lines and the queue space. That space comes out of your seated count, which you check with the banquet rounds plan.

How to handle it

1. Ask the caterer how many lines and servers they plan for your headcount.
2. Mark the dietary items with cards at every dish, including allergens.
3. Keep a separate, plated meal for severe allergies so those guests do not share serving spoons.
4. Place the line away from the main door and the exits.
5. Put table release on the run of show and give the MC the order.

Questions to ask

• Is the buffet priced per guest or by quantity, and what happens to leftovers?
• How long does food stay out, and who replenishes?
• Does the venue allow food to go home with guests?

Related tools

The food quantity calculator sizes portions, and food stations are the alternative when you want guests to mingle.