Styles of Service and Set Up
Service and set up procedures for event catering differ drastically depending on the styles of service. A buffet service will demand a very different work style than individual serving. Different work strategies are required of the kitchen staff, as well as different equipment. For individual servings at an event, waiters will need to be equipped with trays to maximize efficiency. For a buffet service, large serving platters, equipment, and utensils are needed to ensure that the food stays warm and provide ease of access for the guests. These buffet supplies are mandatory for event catering with buffet service.
When drafting a menu for an event, a business must take the type of service into account. Some foods, such as steak and leaf salads, will not be quite as appetizing when served on a buffet, unless they are being made-to-order on the buffet line. The quantities must also be considered. Though less staff is required to cater and event with buffet service, it will also require more food, raising the food-cost of the event. More waiters are needed for distributing individual plates to the guests, when catering large events. On the other hand, if guests have unlimited access to the buffet, they are likely to eat more than they would if they received an individual serving.
Event Vibe Due to Catering Service
The type of food serving style that is chosen for an event will influence the overall vibe of the event for the guests and the kitchen staff. Individual plating tends to create a more upscale and formal vibe than a buffet. A buffet encourages guests to mingle with a larger crowd than just the others seated at their table. For the kitchen staff, buffet service puts more of an emphasis on what happens before the meal. Individual service requires careful attention on each plate throughout each course of the meal. There is constantly something to be done throughout the whole meal.
Deciding On Styles of Service
When drafting a contract, a chef or business owner must take the factors involved in each style of service into account. The logistics should be discussed with the customer to reach a fair price and plan for the event. Full awareness of the requirements of each style of service will lead to a successful catering service at the event.