How Do You Set Up A Buffet Line To Control Portions?
The biggest fear of all in a banquet situation is running out of food. In horror, I’ve witnessed guests taking several entrée portions, not considering that there are many more people to be served, and that the buffet is not an all-you-can-eat scenario. You can maximize the food you have in a buffet line by strategically planning how the food is laid out. Set up the buffet with a starting point. Place the dinner plates and eating utensils in one area. This will allow you to control the buffet and keep it from becoming a 4-sided, free for all. After the plates and eating utensils, place the rolls, butter, salad and cheaper buffet items which will fill up their plate. That way when they get to the expensive entrée item, the won’t be able to fit anymore than the alloted portion. Place the featured entrée at the head of the buffet where you will serve each individual guest their appropriate portion and welcome them to your soirée.
