The Best Way to Buffet
August 2022
Buffet trends for a post-pandemic world
This time two years ago, “buffet” was practically a dirty word for diners.
Mingling with strangers in long lines, leaning over chafing dishes and sharing serving utensils (and possibly germs) with others? Returning to a pre-Covid business model seemed almost unthinkable.
Now, as life has settled into a “new” normal post-pandemic, buffets and events have roared back to life once again. And though many Covid-era precautions are long gone, other adaptations remain, balancing sanitation and innovation to give guests safe, engaging and delicious experiences:
Safety first
Food safety was a top priority for the foodservice industry even before 2020, but the pandemic put it at the forefront of diners’ minds and guests are still looking at restaurants and events venues with a critical eye.
Simple changes like spacing stations around a room and doing more frequent cleanup give diners the sense of safety they crave. Server masking, plastic dividers and social distancing may also be appropriate, depending on the setting and the comfort level of guests.
Creative plating
During the pandemic, many buffets swapped large serving bowls and sprawling trays for individual portions. Along with eliminating excess touchpoints for guests, the pivot to small plates has inspired chefs’ creativity as they compose dishes in a miniature format.
Some of the more ingenious creations involve mini cast iron pans, tiny glass cloches and single-serving charcuterie boards. Small plates also give venues the ability to control portion sizes to save on food costs and eliminate waste.
Engaging spaces
Manned carving or omelet stations have long been a staple of buffets, but they became a necessity in 2020 as venues worked to limit touchpoints. What operators found, however, was that the new setup effectively minimized crowding, reduced traffic flow and encouraged social distancing.
Having chefs and servers stationed throughout the buffet also enlivens the experience, offering guests the chance to ask questions and adding a level of showmanship that can be customized to event – think smoked cocktails, towering bloody marys and melty cheese wheels.
The outlook
Despite the uncertainty of the last two years, buffets remain a profitable business model and a desirable option for diners, thanks to their visual appeal and the perception of value. And judging by venues’ ability to adapt and reinvent themselves for a post-pandemic world, it’s likely that buffets will continue to evolve with changing tastes.
