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Buffet 101

First, review the concept or theme and establish the appropriate menu selections for the buffet. When you select a potential menu, highlight any special requests, seasonal or holiday items and the like. These items will require special consideration as you refine the list.

Mind the market:
Buffets are ideal for attracting new market segments or keeping the loyalty of your current clientele, as well as showcasing new additions to the menu. Throughout the menu development and planning process, the chef needs to keep abreast of current trends and the competition to ensure that the menu meets customers' expectations while demonstrating the skills and abilities of the staff.

Price it right:
Establish the price range for any buffet at the outset of planning. The price range determines, to some extent, the number of options that can be offered as well as the specific ingredients or dishes you choose. Use standard costing procedures to arrive at a cost per piece or portion. This step identifies costly ingredients or those that may have a limited shelf life. This does not mean that these items must be dropped from the menu, though you may wish to revise the portion size, presentation or preparation to control costs.

Choose wisely:
Some foods lend themselves readily to buffet service, like carved or sliced meats, salads, some pasta dishes and canapés. Whenever possible, weed out items that require special handling, not only to make service more efficient but also to reduce the cost of service items like chafing dishes, heat lamps and portable cooking devices.

• TENDERREADY® Chicken Breast Filets
• Pan-Roasted Golden Turkey Breasts
• CHEF REDI* Chicken Tenders
• Chicken Wings