Quote:
Originally posted by Shelacious
I help folks with basic wedding planning, and while it is true that buffet receptions often do not have the same "elegance" as sit-down/wait staffed recpetions, I do think it can be done well.
From my experience, the real key to succeful buffets is three fold:
1. multiple stations
2. variety grouping
3. passed hors d'oeuvres if possible
1. The biggest challenge I have found with buffets are the lines--people standing in 3" heels and their Sunday best while the wedding party and lil' Leroy gets his plate is no one's idea of a good time. This problem can be minimized by having multiple "stations" scattered around the room. You can do this two ways--having the same food duplicated at each station, or, even better, to do variety groupings.
2. While multiple stations with duplicated food minimizes the line issue, it doesn't really address the issue of "elegance." So I like use the buffet to it's one main advantage over seated meals--the fact you can have a variety of foods/cuisines. So at one station, do a variety of cheese/crackers/fruits. At another, do Chinese. Another do Southern cuisine. Another could be the dessert bar or Italian foods. Dress up the stations/staff for the station in the colors/images of that cuisine. It's a lot of fun, and it really makes the buffet look purposeful rather than economical.
3. If you can hire a few folks to do passed hors d'oeurves between the wedding and reception (and/or a hosted bar) that lends an air of richness to the affair without actually having a seat dinner.
Just some thoughts about how to execute a more elegant buffet.
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I got knocked off, but you posted exactly what I would have posted!!
One thing to add...
Presentation is a big thing with buffets. If you just have the cafeteria line looking silver chafing dishing lined up, it is not visually appealling. Use risers to vary the height of things, extra table linen draped artistically, food interspersed with pottery, flowers, etc. adds an air of elegance as well. The food should become a part of the display.
Regarding the costs, some buffets are more expensive than sit down dinners because of the variety and the fact that you usually have to have more food. With a plated dinner you have 1 chicken breast, scoop of rice and a scoop of beans; the caterer regulates the portion sizes. With a buffet, portion sizes are not regulated, so you have to get more.