What is a buffet? And how does it differ from a walking dinner?

A buffet looks simple at first glance: put out food and let guests help themselves. Once you've done it for a full room, you know there's more structure behind it than that.

The approach also differs quite a bit from a walking dinner or a plated dinner. Below you'll find what a buffet actually involves, how it differs from those two, and when it's the right choice for a caterer.

What exactly is a buffet?

With a buffet, you lay out all the dishes on one or more tables, and guests serve themselves whatever they want, however much they want. That can be hot or cold, in a set order from starter to dessert, or all at once.

For the guest that means freedom: their own pace, their own portions, and choosing which dishes sit next to each other on the plate.

For you as a caterer, a buffet mainly means good preparation and topping up on time. There's no fixed service per course, so the pressure is in the set-up beforehand and in keeping an eye on things during the event.

The difference from a walking dinner and plated service

A buffet is tied to one or more fixed stations that guests walk to. With a walking dinner is about movement: guests walk through the space and get small courses offered at different points. Plated service is the most fixed: guests sit at the table and staff bring every course.

A few practical differences, side by side:

• Space: a buffet needs enough room to move around the tables, a walking dinner needs stations spread through the whole room.
• Service: at a buffet guests serve themselves, with plated service your staff do all of it.
• Atmosphere: a buffet invites people to sit down and eat at their own pace, a walking dinner keeps guests moving and makes it easier for groups to mix.
• Staff: plated service clearly needs more serving staff than a buffet, where you mainly need someone to top up dishes and keep the tables tidy.
• Timing: a buffet keeps going as long as the dishes are full, a plated dinner has a fixed start time per course that the kitchen has to hit.

When should a caterer choose a buffet?

A buffet works well for larger groups where you want flexibility in portions and dietary needs, such as a company lunch or a family celebration.

It's also practical when the guest count isn't confirmed until late. Adjusting quantities is easier than with a tightly planned sequence of courses: one extra dish is easy, but an extra place at the table needs staff and space you can't arrange that morning.

Also see catering formats for caterers for how a buffet compares to the other service formats you offer.

Where a buffet goes wrong in practice

Usually at the same point: the first guests serve themselves more generously than the ones at the back. So use smaller dishes that you refill more often, rather than one big dish that's half empty and messy by the middle of service.

The second issue is the queue. A long table where everyone starts at the same end jams up at the first dish that needs serving.

Two shorter stations with the same dishes, or a table guests can approach from both sides, cuts waiting time without adding staff.

Frequently asked questions

Is a buffet cheaper than plated service?

Often, yes, because you need less serving staff. The trade-off is that you need to judge quantities more sharply, since too much ends up as waste and too little stands out straight away.

How much staff do I need for a buffet?

Less than with plated service, but you still need someone who keeps topping up and keeps the buffet tidy during the event. For a long line, also plan for someone to bring dishes through from the kitchen.

Can I combine a buffet with a walking dinner?

Yes, that happens regularly. Think of a buffet for the main course followed by a walking dinner for dessert, or the other way round.

Is a buffet suitable for dietary needs and allergies?

Generally well, since guests choose what they serve themselves. Do put a clear label next to each dish, so a guest with an allergy doesn't have to guess or ask.

How do I stop the buffet running empty halfway through?

Don't put everything out at once. Hold some back in the kitchen and top up as soon as a dish gets half empty, so it still looks cared for right up to the last guest.

In what order do you lay out the dishes on a buffet?

Plates and cutlery first, then the dishes in the order guests build their plate, with sauces next to the dish they belong with. Keep the dessert separate, or the whole room queues up again while people are still eating.

Switching between buffet, walking dinner and plated service from job to job? In Catermonkey, each format has its own fixed amounts and staffing, and that scales automatically when the guest count changes.

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