#2. Dream the Theme: Building a better buffet that’s fun and fulfilling requires creative themes that define the nature of the restaurant, business or event facilities as with themes 
should be flexible, interchangeable, and appropriate for the setting. Some examples might be traditional daily dining with typical menu changes or holiday themes for restaurants and clubs. However, event planners may focus on the type of convention or entertainment customer and develop a theme unique to their culture. The possibilities are endless for independent caterers, wineries, farm entertainment, festivals, and private events. For non-commercial customers such as schools, hospitals, or assisted living the buffet theme may revolve around seasonal foods and menus of the garden variety. Be core to who you are and always consider the customer’s dietary needs first. Consider buffet stations to keep the menu interesting and it helps with the guest flow.
#3.Props and Pixels: If you have the flexibility and a creative flair then arrangement possibilities are wide open to “wow” the customer. Smaller event buffets are typically the setting to pull this off.
• Identify 
the theme and cuisine then release your artistic side to work.
• Props can be purchased just about anywhere such as flea markets to yard sales, craft shops to flower shops if it fits the setting try it out.
• Manage the movement toward the buffet monitoring accessibility, guest flow, compatibility, proper color blends. Above all, for building a better buffet remember cuisine first.
