Everyone loves a buffet because it lets each guest customize their meal while taking the edge off of the “formal” atmosphere a dinner setting can bring. Creating a buffet, however, can seem overwhelming if you don’t know the tricks of the trade. The key is combining an appetizing appearance with functionality and minimal effort. In other words, you just need to know how to make it look pretty and be as easy as possible to walk away with a plate full.
First, you need to plan your menu. What kind of party are you having? Is this a lunch buffet? Dinner? Holiday party, birthday party, baby shower? Consider the nature of your gathering, the nature of the guests you’ll be receiving and how many. Then you plan a menu accordingly.
Once you have your menu chosen you need to know how plan for the number of guests you intend to serve. Generally, a buffet is set to serve 10 or more people. Some common items in quantity enough for 10 people are: 12oz coffee, 40oz fruit juice, 2.5qts fruit salad, 12oz cheese, 1 large box of assorted crackers, 2qts soup, 4 lbs potatoes, 2qts potato salad, 5lbs beef, 5lbs ham, 1 loaf of bread, 20 rolls, 12oz butter, 2 pies, 1 gallon ice cream. If you have 20 guests, double your amounts. It’s easy to determine “how much” by picturing the amount on someone’s plate and determining how many plates you plan to serve. Always remember to fix enough that everyone can have seconds. Most people won’t have seconds but a good host should accommodate the possibilities and no one likes to be the guest that takes the last of an item. Providing more than enough ensures that each guest will be comfortable getting their fill.
Now you’re ready to plan your table arrangement. This is very important. It will mean the difference between a free flowing, easy access buffet line and a big ol’ mess. You need to use the entire table by creating a circular direction around the table. It will keep people moving and allow the shortest reach possible to the food, plates, etc. The buffet line should start at the plates and end with the flatware so that hands are free to dish the food, then grab their silverware when they’re finished fixing their plates. The order of the food is up to you and largely based on the type of meal you’re serving but a general idea might be to place items in the order a course meal might be served. For example, place the lighter salad dishes first (vegetable, pasta, fruit, etc) just after the plates. Place the warmer side dishes after the salads, next the main meats or main courses (casseroles and such), then rolls, bread, crackers, condiments and ending with the flatware. If you need a little extra space, invest in two or three-tiered serving platters. You can sit these stacked serving pieces in the center of your buffet adding a little lift to high-lighted items while saving space by building up!
The best way to serve the flatware (silverware) is bound up in a napkin. This minimizes the effort of your guests and cuts down on the time it takes them to move to their seat, keeping the flow in forward motion. For an extra touch you can use party themed napkin holders to bind your napkins and flatware. You can also make ‘flatware pockets’ out of the napkins. Take a full-size cloth napkin and fold it in half, then fold it in half again to form a square (fold over, then fold down) or a diamond. From the diamond shape, roll the top two napkin flaps (there should still be two laying flat on the table) to the center of the napkin to form little cuff in the center of the diamond. Take the end of each cuff and fold it under the rest of the napkin to form the appearance of a shirt pocket. Now you have a napkin in which you can place the necessary flatware. Your guests will not only appreciate the ease by which they can pick up their eating utensils, but they’ll also notice your extra flare for party hosting!
When it’s time to put the food on the table, be sure that each item is accessible with one hand. Serving spoons and forks should be in each dish. If cheese and crackers are an option, be sure to have plenty of crackers already spread or adorned with cheese. Meats should sliced, butter should be cut in to pats or soft enough to scoop one handed. Preparing a buffet means making all items easy to dish. Guests will pass up a dish if they don’t feel they can get the item on to their plate with out holding up the line or making a big mess by spilling or dropping. Drinks should always be on a separate table or in a separate area. Having to fix a plate and pour a drink while people are waiting in line behind you can be a little stressful and more likely to cause an accident.
You’re ready to enjoy your party and your buffet. Encourage your guests to get started at the buffet line while you wait to go last. Besides being the polite Host, you’ll also be able to see if there needs to be any last minute changes to make things run smoother. And don’t forget, it’s a party – so always smile and have a good time!
