Mise - en - Place for Buffets

2. Rules for preparing a venue for a breakfast or brunch buffet

-          Before any food preparation can take place, the venue must be thoroughly cleaned (use a checklist).

-          Plan the venue layout. Depending on the venue size, it's wise to have two buffets serving the same food, or at least a table that allows for two serving points.

-          Each serving point should be as close to the kitchen and washing areas as possible, and as far away from the bathrooms as possible.

-          The buffet also needs to have plenty of space around it – it shouldn’t be too close to other tables as it needs to allow both guests and staff to move freely.

-          Make sure that all the furniture used by guests is safe and sturdy.

-          Make sure all buffet equipment (hot plates, serving trays) are ready and working safely

-          Bear in mind that because there is limited personal service offered at a buffet meal, tables can be closer to one another if required.

-          When planning the venue, be conscious of guests who may need special attention (e.g. those with disabilities).

-          Ensure that all cutlery, crockery, glassware and serviettes are clearly visible and easily accessible to guests.