Question Re. Buffet or Sit Down Dinner????

ED BUCHANAN · #1 10-02-2009, 03:38 PM

Many of you are doing banquet catering to groups of 100 or more. I notice a lot of Buffets.
Which do you think more profitable, or easier a Buffet or a Full Service Sit Down Dinner.??
Give this some thought.

PeteMcCracken · #2 10-02-2009, 05:32 PM

For me, there is no difference in "profitability" as I price by adding my "expected profit" to the actual costs involved. Of course, buffet is generally less cost to the client because of reduced labor requirements

Buffet is "easier" but sit-down allows for more "WOW", IMHO.

ChefBillyB · #3 10-03-2009, 06:41 PM

Same profit on both because you offer more food than labor on a Buffet . A buffet doesn't take as much experienced people. A sitdown needs experienced wait staff and people helping to serve and plate............Bill

ED BUCHANAN · #4 10-04-2009, 06:20 AM

I agree 100%. Only bad part is that on sit down you have total control of food consumption, buffet sometime is crapshoot, but as you say buffet is labor saving.

shroomgirl · #5 10-05-2009, 05:59 PM

I prefer buffet for entree, plated desserts

kosher · #6 10-06-2009, 11:58 AM

I prefer Full Service Sit Down Dinner to Buffet Dinner as it provide me more control over the arrangements at the party. Also people don't waste much food in Full Service Sit Down Dinner.

ED BUCHANAN · #7 10-06-2009, 03:33 PM

Quote:

Originally Posted by kosher

I prefer Full Service Sit Down Dinner to Buffet Dinner as it provide me more control over the arrangements at the party. Also people don't waste much food in Full Service Sit Down Dinner.

I tend to agree with you , years ago I would not have. Food is so expensive today, that to have to supply unlimited is almost impossible to control. In these economic times when people go to buffet ,they tend to take more and even take it home so to save on their next household meal. At a buffet, labor cost I can control/ food is harder, and food cost today sometime figures equal to labor cost especially in catering.

shroomgirl · #8 10-06-2009, 04:38 PM

Depends on the site, depends on the number of guests, depends on staff......lots o' depends. Some of my contracts specify amounts, ie....1.25 cocktail sandwiches pp, 2 skewers pp, etc. No specifications on crudites.....

So many of my parties are heavy aps, many times finger food.

Small dinner parties under 20, plated sure. But larger ones I still go for buffets, stationary & passed hodos...

petalsandcoco · #9 10-08-2009, 06:25 AM

Same profit no matter which way I look at it.

A full service sit down dinner allows for control over the menu and portion size and will help my profit margin provided I do not go over budget.
Buffet, too many variables.

Petals

shroomgirl · #10 10-08-2009, 09:04 AM

P & C, would you mind elaborating on which variables a buffet has that would make plate more desirable?

petalsandcoco · #11 10-08-2009, 10:36 AM

Hello There,

I can only go by my own experince. What works for one may not work for another. I have catered for large weddings (200-600), conferences (800 plus) etc...but only because I was asked to.
Catering is your Main Forte, something I cannot do. I simply applaud you when I read about all the work you do. Supply and demand at a buffet for 400 requires an acute foregleam of all the "work and details".

Can I say that I am more in my comfort zone , deciding what amount of people I must plate for in a day, wheather it be 120 or 30, or "Wherever" my clients are ?

My clientele demand french cuisine , I cater to that.

My accalades go to you, because you can do large scale buffets, I on the other hand, plate.
Forgive me if I said something to upset you, that was not my intention.

"I am just a button mushroom among some pretty giant Portobello's."

shroomgirl · #12 10-08-2009, 10:57 AM

No offense, just wanted to expand the conversation and have info for newbies to go on.
So are you onsite? There are few venues in STL that have equipment to manage a plated meal for several hundred.

petalsandcoco · #13 10-08-2009, 11:16 AM

I spend one part of the day (early 4:00 am where I plan the day, the menu and the staff) at an estate. I have what you would call as seen on the Food network, Mission Impossible. I live with a laptop ...I go nowhere without it, always in the kitchen , where I am right now.

I only get a weeks notice to plan and prepare for and I get two answers out right away, how many guests and what taste ?

The other gendre is catering to private parties (50-150)

I have learned that the money is in the details.

Petals

shroomgirl · #14 10-10-2009, 08:52 AM

would you mind elaborating on "details"? TIA

Rivver · #15 10-11-2009, 11:54 AM

Buffet for sure, but I say that because I am the only one in the kitchen. Last month I had to do a event for a murder mystery dinner event. 120 guest and it was sit down. Two entree choices, salad, dessert all by myself. Yuck, so yea buffet till I get hire people lol