Buffet Leftovers

Overproduction is a particularly significant issue when food is served at a buffet.

• Avoid displaying too much food at once. Instead, put out small quantities of each dish and replenish them according to demand.

• Use shallow, divisible containers to adjust the amount of food on display.

• Label dishes with their ingredients to reduce frequent “sampling”. This helps guests choose only the food they really want to eat.

• Offer as much live cooking as possible. This allows you to prepare fresh, accurately portioned dishes in front of guests.

• Present food creatively while reducing the quantities on offer.

• Towards the end of the buffet service, switch to individual portions.

• Divide meat and fish into 50 g portions.

• Accurately record the quantities of food offered at the buffet.