7 tips for organizing a buffet

For the holiday season or any other occasion to gather your loved ones together, a buffet is a friendly and practical formula. If you spend time in the kitchen, it’s mostly before the festivities begin. And to lighten the load a little, your guests can contribute by bringing a dish. Entertaining around a buffet also means being able to accommodate more guests than a classic meal format, while also conversing with people other than those you’re seated next to at a table. Success is guaranteed by following these basic rules.

1. Hot or cold?

Nothing could be simpler than a cold buffet! There’s no last-minute cooking to deal with or reheating to anticipate. The dishes come straight out of the fridge and onto the table. On the other hand, a hot buffet implies that all diners serve themselves at the same time—and quickly, so as not to let their meal get cold. Using slow cookers or extra stove burners can then allow you to keep dishes at the right temperature. But don’t forget to bring electrical connections!

If you opt for a mix of the two, place the hot dishes at the end of the buffet table to prevent them from cooling down on the plate during serving.

2. Think about the menu as a whole

Compose your buffet in such a way that the dishes complement each other and form a harmonious whole. Play around with different flavours that pair well with each other. Mix and match food types, textures and formats. Choose recipes that can be served with one hand and can be easily eaten standing up or with a plate on your lap. If needed, pre-cut or portion food items to make your guests’ lives easier. Take stock of allergies and dietary restrictions to make sure the menu is suitable for everyone. And finally, opt for recipes that have already been tested and approved. When you’re entertaining, it’s not the time to improvise!

3. Don’t plan for too much food

In wanting to be generous, we often plan for too much. To avoid food waste, limit the number of recipes served and be mindful that at a buffet, people eat less than at the table. Also remember that you’ll need to store all those dishes in your fridge before serving. Make room ahead of time and, if necessary, take the camping cooler out onto the balcony or patio for extra storage space.

4. Don’t neglect presentation

The buffet table is the first thing your guests will see—so, take care of it! It’s time to take the tablecloth and the nice plates out of the cupboard. As with your menu, choose serving dishes that work well with each other. And set it up before the big day; place your empty serving plates on the table to put together a beautiful spread.

5. Organize the table

Arrange items in a logical way by placing a stack of clean plates at the beginning of the buffet and utensils at the end. This way, your guests will always have one hand free to help themselves. Identify each recipe with a label and specify allergens as needed. Finally, provide a small side table for drinks to avoid long lines at the buffet.

6. Think about the comfort of your guests

Even if not everyone is seated at the same time, think about the different areas where your loved ones can sit. Also, plan places where they can set down their drink while they eat. If necessary, cover fragile furniture with tablecloths or put coasters on them.

7. Replenish as you go

Don’t take out your whole food stash just yet. Fill the serving plates as needed so that the food is at the right temperature. Cut the bread as you go to prevent it from drying out. Don’t take all the drinks out of the fridge so they stay fresh, and be sure to re-up dishes regularly to maintain a good-looking and well-stocked buffet.