#4.Concept to Reality: From the movie “Field of Dreams” comes the saying, “Build it and they will come”. Americans often use this phrase to illustrate putting legs to an idea or dream. But in reality simplification need not apply for buffet strategies. To use a baseball analogy, covering your bases is not a good way to achieve results. Careful and thoughtful planning is the best strategy to reach your goals and objectives. 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. Detail requires thinking it through for your guests and servers alike to create the best environment and traffic flow possible. Consider the cuisine above all. Time spent planning will pay dividends, whether it’s a temporary setting or a permanent structure. Not only will it give you the desired results, but you will also save time and ongoing frustration of under-serving your guests.
#5.Design Strategies: Communicating concepts and ideas may move the conversation to a larger vision requiring a higher volume of permanent buffet tables. 
Here’s where professional services from an experienced food equipment dealer really bring the value to the equation.
In a larger higher volume restaurant, casino, conference center, or non-commercial setting a kitchen design team is well worth the investment. Auto-CAD layouts of the facility kitchen and dining areas bring out a collaborative effort with owner/operators to design and choose the best equipment and fixtures. A well-planned kitchen only enhances the food quality on the buffet.
#6.Buffet Transitions: The overarching benefit and primary purpose of a Buffet is to combine “everyday value with a smorgasbord of food options”. With this in mind, efficiency
is a large part of the value for the operator. If buffets are in a state of flux, shouldn’t they be easy to use? Here are some critical points to consider:
- Ease in setting the table
- Easy handling restocking the table
- Flexible menu changes/ food options
- Converting meal to meal transitions
- Considers food safety/ serve safe
- Ease of clean up and sanitation
- Are employees engaged
#7.Desserts Anyone?: Buffets come in all varieties, But the dessert bar completes them all! Guest love to relax and enjoy the final compliments of a meal with something sweet and soothing. Dessert bars are easy and flexible to set up using tables and props or consider portable dessert carts and present a variety of options a the guest’s table. Other options for large events are Dessert stations which are manned and serve 5 or 6 mini desserts or ice cream. This could include a chocolate bar with fresh strawberries or pretzels. A complimentary coffee bar is recommended and should be stationed near the dessert bar.
