A nicely displayed buffet dinner maintains the essence of elegance with the right presentation. Our clients are either against a buffet dinner or completely for it. It’s a common misconception that buffet dinners are for the budget conscientious bride only. It’s time we unveil the truth!
Buffet reception dinners are a classy banquet style. If you’re imagining long lines of guests waiting to reach the buffet, don’t worry. An experienced catering manager will have your guests served gracefully and in a timely manner. Most often, one or two tables are called to the buffet line at a time. As the small line diminishes, two more tables are directed to the buffet. This process is repeated until all of your guests have been served.
If you have a large guest count, having two buffet areas makes the buffet move quicker. Your wedding planner and catering manager will be a wealth of information when creating a buffet menu. Traditionally, buffets include two entrées, one starch, one vegetable and a salad. For example, a garden salad with vinaigrette and/or ranch dressing, rice pilaf, roasted chicken, a flank steak carving station and green beans.
With new trends constantly on the rise, think outside the chafing dish. Ask your caterer for unique presentation ideas. ~ I Love My Planner