Buffet Tips

Buffet Tips

Useful tips for planning any buffet.

1) Select entrees that vary in serving temperatures and cooking methods. Including some dishes that are served cold allows you to make those dishes ahead; and serving a baked dish frees the stovetop for last-minute cooking, and lets you serve dishes hot from both the oven and the stove.

2) Having to replenish platters in the middle of service can be disruptive, so fill your platters with enough food to serve everyone at least one helping. Use serving platters and bowls that vary in shapes and sizes. Now’s the time to bring out your chafing dishes to keep hot foods hot, and tiered serving platters to add height and variety to your table.

3) Don’t crowd too many serving platters or bowls into one small area or you’re guaranteed to experience a traffic jam at service. You might want to set up two buffets: one for the savory items, and another for desserts and sweets.

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