Choices and overview
Guests prefer a wide range of options, allowing them to choose freely between the various offers. But an extensive buffet can easily become confusing. For this reason, certain foods on display should be presented on separated buffets: For example, fruits are placed separately from sausage and cheese; salads are separated from desserts. This way, the guests are distributed among the different stations and can navigate around with ease, preventing long queues . A clearly visible labelling, especially with regard to the contents of the food, is particularly relevant for guests with intolerances and should therefore not be missing. By the way, arranging the food on different levels not only provides variety and a good overview - it also saves space. The extensive buffet collection "WMF Quadro" by WMF Professional for example offers possibilities for such an arrangement. With different materials such as wood, Cromargan® or concrete, as well as the use of lighting elements, additional accents can be set, which underline the own style and awaken the guests emotions.
A certain something
A special pleasure experience, with which gastronomes and hoteliers can score points with their guests, is the service of a cook directly at the buffet. After all, who doesn't appreciate a freshly prepared breakfast omelette or the individually composed and attractively prepared appetizer plate arranged by a chef? In the area of front cooking, gastronomes and hoteliers can expand the buffet with an additional offer: freshly prepared smoothies. This is not only very trendy, but also offers your guests that certain something.
The appropriate technical equipment
If there are hot meals on the buffet, chafing dishes are used. The latest generation offers guests a view of the contents without having to lift the lid, as these are made of glass. It is also decisive that chafing dishes work perfectly regardless of the heat source (induction, hot plates or fuel paste). This means: The food is kept evenly warm, it does not boil over the heat medium or even burn and no contents get cold at the edge.
The correct service
The availability of the offer should, of course, be ensured at all times by prompt restocking. Another important aspect is consistent hygiene. Dispensers, such as those available for juices or cereals, offer protection here. Although it is a closed unit, dispensers allow guests a view of the contents and allow easy handling. With the appropriate hygiene protection, a complete buffet can be arranged in a HACCP-compliant, clear and visually appealing manner.
