buffet equipment
tableware
linens
food and drink
ambient atmosphere
Yes
  1. Create a consistent design look for all coffee breaks when they are placed in a pre-function area with multiple meetings taking place
  2. Use appropriate lighting to highlight food and drink presentations
  3. Ensure buffet tables complement the event space design
  4. Use similar shapes that complement each other (Example: square risers with square or rectangular platters, round risers with round or oval platters)
  5. Add varying height by using risers, vessels and serving equipment
  6. Power cords/extension cords are properly taped/hidden at all items
  7. Use the appropriate décor elements to enhance and complement the theme
  1. Place equal amounts of glasses/cups in uniform rows
  2. Place plates, cups and glassware on under-counter shelving when possible
  3. Serving equipment, cutlery and china is clean (polish if necessary)
  4. When coffee mugs/glasses are set, they may be set face up or face down
  5. Beverage napkins are stacked linearly
  1. When using linen, it must be clean, pressed and free of flaws
  1. Each coffee break includes minimum 1 savory, 1 sweet and 1 healthy food item
  2. Food and drink items will be fresh and appealing
  3. Merchandise food & drink (Example: Design may resemble upscale food markets/retail shops)
  4. Place food and drink items in straight lines rather than in angles
  5. Use one container for one type of food. The “Market Style” approach is always used
  6. Ensure items are within reach and accessible to the customer
  7. Food is positioned to ensure proper buffet flow
  8. When using coffee pots/urns/jugs, coffee will be freshly brewed
  9. Only label food and drink items when necessary
  10. Ensure labels are facing the same direction in clear view of the customer (Example: beverage labels)
  1. Coffee breaks are ready 15 min before scheduled time
  2. Engage all senses when possible (Example: The aroma of a bake shop, music to energize)
  3. Interactive coffee breaks are executed when possible. When providing live stations, ensure an engaging Chef/Bartender is in place
No
  1. Don’t use broken, chipped or flawed equipment
  2. Avoid using glass table tops when possible, use more durable table top material which complements the event space design (Example materials: wooden or stainless steel)
  3. Don’t use more than 3 different materials/textures for buffet equipment
  4. Don’t use noisy equipment
  5. Avoid using chafing dishes when possible. Use induction/burners or heat lamps, etc. with complementary kitchen/banquet equipment
  6. Don’t use spandex table covers with earthy tabletop equipment
  7. Don’t use glass racks plate covers and milk crates to add height
  8. Avoid using Coffee urns when possible. Use coffee jugs/pump pots/machines instead
  1. Don’t use glass blocks with powder coat risers, wicker baskets with powder coat, polished silver with earthy/rustic finishes
  2. Don’t use silver soup tureens for ice
  3. Don’t over stock coffee mugs, plates and glassware
  4. Don’t use plastic flatware/plates for indoor events
  5. Don’t use artichoke napkin
  1. Avoid using linen for buffet set-ups whenever possible
  2. Don’t use “clouding” when placing linens on tables
  3. Don’t use linen for anything else except for its intended use
  1. Don’t overload bowls/platters with food
  2. Don’t mix whole or cut fruit in one container/bowl/platter
  3. Don’t use food as décor if that food is not an item being served. Make sure the décor makes sense
  4. Don’t leave labels on food and décor items (Example: stickers on fruit)
  5. Don’t use plastic fruits and flowers
  6. Don’t use too many fruits/vegetables when using infused water (jars/containers may overflow)
  7. Don’t pour new coffee on top of old coffee when refreshing
  1. Don’t use decorations on a non-themed buffet. Keep it simple
  2. Don’t use water fountains
  3. Be conscious of time of day (Example: don’t use candles on breakfast/lunch)
instagram icon linkedin icon twitter icon
CONTACT US OUR STORY CATALOGUES BUFFET TIPS LOOKBOOK