| You've been invited to a dinner and as you enter the | | | | table is perfectly appointed. To achieve affect, drama |
| room, the first thing you see is a table that appears | | | | and intrigue, the use of eclectic props and |
| to go on forever, draped and skirted in plain white | | | | eye-catching designs; that keep within the theme of |
| linen, several stainless steel chafing dishes huddled | | | | the venue or the spirit of the event, will exceed the |
| side by side atop a drab lifeless, absence-of-color | | | | expectations of the guests. Chafing dishes, serving |
| buffet except for the "decorations" of green foliage | | | | bowls and trays, in different shapes and sizes; |
| that resemble the weeds in your backyard. You think | | | | glowing unscented candles; lush blooming flower |
| to yourself, "What an ugly table. It's going to take | | | | arrangements and potted plants; balloon bouquets |
| forever to get through the line and I bet the food | | | | and ice carvings to intricate edible fruit and vegetable |
| isn't any good either so why bother"! Instead of | | | | displays, set on graduated pedestals and lifts, are |
| looking for your seat; you look for the door. | | | | items that will provide height, balance, symmetry and |
| "The design of the table and the food goes hand in | | | | dimension to a table and are important components |
| hand," said Ken Stewart, Banquet Manager at the | | | | to the presentation. Party lights add color; fountains |
| Riviera Hotel in Las Vegas. "When you walk up to a | | | | add sound. Infinite possibilities abound. "I like to |
| buffet, it's a lot like window shopping. It should | | | | suggest custom props. They're interesting and relate |
| capture your attention and make your mouth water; | | | | to the client's company, or fun themed props that |
| so much so that you can't wait to dig in. Perception is | | | | match the buffet or the venue itself", said Evelyn |
| reality. If the table looks good, the food looks good; | | | | Ramos, Senior Sales and Catering Manager at the Las |
| therefore, it must taste good." | | | | Vegas House of Blues. Florals and logo'd ice sculptures |
| As the old adage goes, "You never get a second | | | | add elegance, a little attitude and definition to a |
| chance to make a first impression; this is especially | | | | buffet table. Whatever the client chooses, the buffet |
| true in the food service industry, and everyone | | | | table has to look amazing or it will make the food |
| remembers their "first impression." So how do you | | | | look unexciting." |
| make a visual impact and turn ordinary into awesome | | | | I spoke with Lisa Fuller from the Aladdin Buffet to |
| and blah into beautiful? Dress to impress! By dressing | | | | find out why they are voted the No. 1 Buffet in Las |
| the table in vibrant colored linens and coordinated | | | | Vegas. "Aside from the fact that our food is superior |
| skirting with interesting patterns and textures, and | | | | and delicious, our buffet is welcoming. The |
| eye-popping décor, in varying elevations; you | | | | international stations are themed and some are |
| will have a spectacularly designed, | | | | decorated with authentic artifacts indigenous from |
| take-your-breath-away presentation that will stand | | | | the nation it represents. I don't think people realize |
| out in a crowd. | | | | how important both service and aesthetics are to a |
| "The presentation of a beautifully appointed buffet | | | | presentation. Our buffet is well-designed and |
| table sets the tone of the room and the evening", | | | | user-friendly, in other words, easily accessible and |
| said Frank Gregory, Senior Catering Sales Manager at | | | | attractive. When the guests walk into our restaurant, |
| the Bellagio Hotel. "When guests walk into a room for | | | | you can tell; they just can't wait to get up to the |
| an evening event, they're not really sure what to | | | | buffet. They smile and ooh and awe because it's a |
| expect or how to position themselves for | | | | really pretty display. The food is fresh and colorfully |
| theevening. When you walk into a room that is set | | | | coordinated; I mean the color just pops, and the |
| for a buffet dinner, especially in today's society it | | | | chafers are always full and the stations are always |
| creates an atmosphere of relaxation". | | | | clean". |
| The birth of the buffet in Las Vegas is attributed to | | | | Table function and design. The set up has to be |
| the late publicist Herb McDonald, "who inspired the | | | | functional; it doesn't have to be boring. Fortunately, |
| all-you-can-eat buffet in 1946 more out of hunger | | | | the lay out is no longer limited to a single row of |
| than genius. One night while working late at the El | | | | rectangular tables. Serpentine, half moon and round |
| Rancho Hotel, McDonald brought some cheese and | | | | banquet tables are stylish, interchangeable and |
| cold cuts from the kitchen and laid them out on the | | | | balance out the room. "The trick on a Caterer's part |
| bar to make a sandwich. Gamblers walking by said | | | | is to make the buffet interesting, have enough |
| they were hungry, and the buffet was born". | | | | stations throughout the room so there are not |
| Gambling Magazine, July 10, 2002. | | | | unending lines of waiting", said Gregory. |
| But according to food historians, the first buffet was | | | | Placement. Proper placement is crucial. A food table |
| a type of cabinet or dresser that originated in France | | | | set near the entrance, the stage or the bar will |
| in the 18th century. Small amounts of food were | | | | create mass confusion. The table should be |
| placed on this buffet to serve small groups of people. | | | | positioned so that it flows without turning into an |
| The buffet has since evolved into one of the most | | | | obstacle course of confused diners running into each |
| effective ways to serve large groups of people, a | | | | other. Space permitting, a double-sided buffet will |
| large variety of food in a relatively short amount of | | | | service guests more efficiently and expeditiously, and |
| time with maximum efficiency. The buffet has carved | | | | it is always more feasible to separate the action |
| out a distinct niche in today's marketplace and can be | | | | stations, the dessert table and the beverages from |
| found in casual and upscale venues and private | | | | the main buffet if possible. This will avoid "traffic |
| establishments around the country. | | | | jams" and allow guests to move freely and smoothly |
| "With the Thomas & Mack Center doing buffets | | | | from one table to the next. |
| at approximately 85-90% of the over 2300 separate | | | | "Meeting planners are always interested in the |
| catered events we host per year, the presentation | | | | placement and presentation of the buffet", said |
| of the buffets are critical to our success", said Cheryl | | | | Ramos. "One of their biggest concerns is for order |
| Sogovio, CPCE, Director of Catering and Convention | | | | and convenience so that the guests won't have to |
| Services and Vice President of the National | | | | backtrack which ultimately causes a bottleneck and |
| Association of Catering Executives (NACE). We | | | | slows down the line. Lighting is important; it will |
| always analyze the entire event, including room size, | | | | accent the food and is critical to the safety of the |
| program, profile of attendee, etc., to ensure that we | | | | guests. Everything on the buffet, from dishes to |
| select the proper placement, length and design of the | | | | décor, must be secure and balanced and set |
| buffet. If we don't, service can be negatively | | | | back from the edge, in case someone accidentally |
| affected causing poor flow, ineffective service times | | | | bumps the table. I avoid setting a large number of |
| and dissatisfied guests. In addition to placement, how | | | | glass objects and items that can fall over easily. |
| the buffet is designed and decored effects the | | | | Broken glass flying at a guest or into the food and |
| overall guest experience. As we all know that "people | | | | tipped over candles are extremely dangerous and a |
| eat with their eyes first", we strive to make the | | | | recipe for disaster". Order and layout. With all of the |
| buffet a visual experience, adding to the overall | | | | creative ways to decorate a table, it's easy to |
| ambience of the event", said Sogovio. | | | | create clutter. A spaciously set buffet is aesthetically |
| Not only has the buffet evolved; diner's palates have | | | | appealing and convenient. "Make a station clear with |
| become more sophisticated and discriminating, and if | | | | an even flow so the guest doesn't have to look for |
| they are expected to serve themselves, they | | | | silver, plates, linen/napery, potatoes at one end, |
| expect to walk up to a beautifully embellished table | | | | meat at another, salad who knows where. The trend |
| and feast their eyes and indulge their taste buds on a | | | | is definitely to make it more interesting, |
| bountiful buffet filled with a variety of sumptuous | | | | action-oriented and fun; much harder to do for those |
| foods deliciously prepared, appropriately garnished | | | | parties of several thousand but much more |
| and chock-full of savory aromas and mouth-watering | | | | memorable than the old soup line/cafeteria style. |
| flavors. They want an adventure, they want to be | | | | Food is fun as exemplified by the enormous |
| entertained and they want to be wowed! | | | | popularity of today's TV cooking shows. Quality and |
| "The expression that 'people eat with their eyes' is | | | | presentation is never out of style", said Gregory. |
| one I live by when designing a buffet table", said | | | | With the influx of new and unique restaurants, and |
| Annie Kang-Drachen, Director of Sales and Catering | | | | the migration of famous restaurateurs and celebrity |
| at the Department of Food & Beverage | | | | chefs at the top of their game, Las Vegas is fast |
| Management, UNLV William F. Harrah College of Hotel | | | | becoming the dining capital of the world, and the |
| Administration. "Not only is a well-designed buffet a | | | | quintessential capital of the buffets. Tourists no |
| WOW factor, it enhances the meal. It's the palate | | | | longer come to gamble and clients no longer come |
| teaser; the first impression you have before actually | | | | solely for the convention experience; they come to |
| tasting the food. People are more cultured nowadays | | | | dine out and buffets are a popular choice. Whether |
| and their expectations are higher than ever." | | | | the table design is in celebration of the holidays, the |
| While the success of any meal depends largely on | | | | seasons, a special occasion or a specific theme, |
| the quality and taste of the food, a presentation of | | | | buffets are an appealing style of service, and if you |
| dazzling décor will bring life to the table and | | | | want to create a truly memorable event, you need |
| reflect the expertise and imagination of the culinary | | | | to spend time designing and decorating the table. It |
| team. A table laden with a magnificent spread of | | | | will be one of the first things people notice when |
| festive foods and lavish, over-the-top displays will | | | | entering the room, and it needs to be the most |
| heighten the guest's experience by creating a mood | | | | impressive part of the room. Think of the buffet |
| and evoking emotion. | | | | table in terms of a magnet; it should pull the guests |
| Although a table design doesn't always call for | | | | toward it. Since a large part of the evening's social |
| elaborate and expensive decorations, it is important | | | | interaction will take place in line, the atmosphere |
| that the decorations compliment the food, not | | | | surrounding the table should be comfortable and |
| distract from it. You don't have to be a creative | | | | welcoming and the décor and design should |
| genius, an event designer or have a background in | | | | be unique and exciting. This will make a positive "first" |
| catering to understand that food displayed on a | | | | and long-lasting impression with your guests. |
| buffet table looks much more appetizing when the | | | | |