While commercial slicers may all look similar, there are many things to consider when choosing equipment that best suits your foodservice needs. Buyers are understandably price-conscious but a light-duty slicer is unlikely to hold up in a high-volume environment.
Specialty spoons, ladles, tongs, and other serving pieces not only make it possible for the food to get food onto the guest’s plate, but they also have a direct impact on how the food looks and how certain foods are portioned so don’t just rely on your regular kitchen tools.
Equipment and table fixtures will vary according to the menu category so there is no one size fits all approach to planning. Each buffet is unique and presents the food as fresh and ready to serve.
Exchanging ideas with event planners, food directors, master chefs, and operators are the best ways to conceptualize and visualize building a better buffet. Utilize a reputable food equipment dealer to design and create a budget to pull all the ideas together.
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 that should be flexible, interchangeable, and appropriate for the setting.
In the era of small plate menus, many restaurant and foodservice directors may be asking themselves if the buffet table is really relevant for today’s diet conscience customer. Now more than ever, choice matters!