F&B
HOTEL Business Review
Buff your Buffets T
he buffet is emerging as one of the essential elements in food service o p e rat i o n s . W h at was e a r l i e r a service style meant for function (mass) catering is increasing being accepted in restaurants as well. So much so, that the buffet has become an indispensable part of most coffee shops or 24 hour eateries. Many a time a buffet defines the character of the coffee shop. The following are some essential elements in a buffet, which, if cared for, can make the buffet the USP of an outlet and be a cost effective yet stylish style of food service. Co m p o s i t i o n : I n I n d i a , b u ffets a re generally multi-cuisine and have a mix of Indian, Continental, and Chinese cuisine with a salad bar and a dessert counter. The key to a successful buffet is to have something for everyone, i.e. acceptability to a maximum number of people. In a hotel, guests usually fall into two categories - in
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house guests and local guest. The buffet must appeal to both clienteles. In house guests: As a lot of in-house guests, especially who are on meal plans, depend on the coffee shop buffets, one has to provide a basic continental fare, like popular salads, breads, Classical dishes and accompaniments like steamed vegetables. For these guests, one has to have a complete salad counter with essentials like lettuce, relishes like olives, gherkins etc. A balance between composite salads and simple salads (just one ingredient) must be maintained. Local guests: For local clientele the buffet should hold some good Indian food and Continental dishes, which are suitable to Indian tastes. These guests look for quantity in the buffet (as well as quality) as far as the number of dishes are concerned. The salad and cold buffets are becoming increasingly popular with locals, too, for
dietary reasons. Consequently the decision of whether to order Ala Carte or choose the buffet often rests with the kind of salad/ cold display the buffet boasts of. Indian guests prefer to eat some simple home food like a pulao and dal with vegetables, which is why many buffets devote a counter for “ghar ka khana.” Th e fo l l ow i n g a re g u i d e l i n e s fo r composition of each section of the buffet with respect to quantity and static dishes, which should always be there:
Salads • Lettuce is the most basic and important part of a salad. Make sure more than one variety of lettuce is displayed of excellent quality. Lettuce should be washed very well and should always be fresh. Otherwise this can lead to a very poor beginning of a meal. • Composite salads: Always have one or two (not more than that) popular composite
