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Sunday Buffet Ideas

post #1 of 10
Thread Starter 

I just took over a resturant here in texas, and we do a sunday brunch buffet every sunday and I am not really experienced, only been out of culinary school for a few years and i was wondering if anyone out there could help me out with some ideas for items to feature on our buffet.  Thanks for your help!

post #2 of 10

I'm sort of curious as to why you even applied for (let alone accepted) a head chef job when you admittedly don't have the experience?

 

As to your question, this is all I'm going to give you: take a look at what other brunches in the area are doing and think of a way to differentiate your operation from theirs. For example, if everyone else is doing a classic eggs benny, come up with a twist on it.   

Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #3 of 10

What I do is figure out the cost of food and work backwards to decide what items I will serve. For example if I would charge 5 dollars a person I would figure the profit I need to make including all the over head. Then serve items in the low dollar range. If I were to charge 50 dollars a head including over head. I would probably serve high ticket items. I found that if you figure the dishes back from cost to table including overhead.

What kind of buffet are you going to do? 

post #4 of 10

I can see by the question that you are a novice. First What type of place and patrons. What is your allocated budget, food and labor What items do you have experience with and know how to cook.(You can't wing it).What has past volume been on a Sunday? All of this should be answered first to get any sought of response.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10
Thread Starter 

well i didn't even apply for the job, i was working there and our head chef quit, and they just put me incharge.  And to answer Tomain, we really don't even worry about food cost.  The resturant is a rich guys fun little project and all that he's worried about is having a good place to have a steak and a place to take his family on sundays.  We are a Hunting lodge/steakhouse, catering to the upperclass in a town of 20,000 people.  I have cooked a lot of different things and I feel comfortable doing just about anything.  Our buffet has been slow lately, maybe 50 people per sunday, but a lot of that is due to us being 15 miles out of town

post #6 of 10

It looks like this is a upscale hunting lodge, offering fine dining. The pastry and fruit part of the brunch is easy. I would offer an omelet bar, verity of game sausages, apple sausage, all kinds of good curded bacon, O 'Brien potatoes, eggs, Bacon, Carved stuffed pork loin, or carved brisket with different sauces, biscuits and country gravy, Quiche, Smoked Salmon cream cheese crusty breads, bagels, Brie with different jelly's, Crepes, home made corned beef hash, eggs Benedict, stuffed french toast, Chicken Oscar, "I also like to see a Sushi bar, but I don't know if a Game Ranch should have it" ...............You have your work cut out for you................Good luck...Chef BillyB

post #7 of 10

 

I am just going to put a few ideas out there......nothing is in stone.

 

Lots of fresh fruit (ladies love it)

 

Make a Signature Dish and put your name on it !

Yes, these were done before but now take any dish on the planet and re-invent it with new flavors , make it yours.

 

Need ideas : Chicken Tortilla Soup, Strawberry & Watercress Salad, Dutch Apple Pancakes, Steak tartare, Ahi Tuna tartare, Tuna Nicoise Salad, Stuffed Brioche French Toast, Chicken Parmesan, Grilled lamb chops.....

 

BRUNCH :

 

Lobster benedict, seafood frittata or Italian frittata.

Egg dishes (at least 3 sorts)-

Sausage, bacon, glazed ham

3 cheese grits, freshly made waffles with fruit toppings and fresh whipped cream, creme brulee French toast, assorted Danishes and pastries assorted breads and bagels (lox and cream cheese), carving station of prime rib with all the trimmings, fish station with a smoke salmon platter, scallops, shrimp with dip, oysters on the half shell, seasonal pasta, soup of the day, cheese platter, seasonal salads, charcuterie- pates and terrines....

 

Desserts:

 

Chocolate truffle cake, cherries jubilee, mini citrus tarts, mini eclairs, peitis fours, toasted almond torte, chocolate Molten cake, pecan bourbon pie, orange scone with macerated local berries with whipped sour cream.....

 

Children: will always want cereal.....set some assorted cereals up in nice glass bowls with scoops.

Decorate the buffet with fresh fruit and flowers

 

assorted juices , coffee, tea.

 

ps. I am not saying to make every dish, work starting with the things you know then work your way up. (50 people - keep it simple ) Simplify and break down into catagories. I hope you have good help  and that you have great support. Having an open credit is one thing, making a menu work is another. The ideas you have recieved from others are great too. I wish you all the success in the world.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #8 of 10
Quote:
Originally Posted by mosscreekranch View Post

I just took over a resturant here in texas, and we do a sunday brunch buffet every sunday and I am not really experienced, only been out of culinary school for a few years and i was wondering if anyone out there could help me out with some ideas for items to feature on our buffet.  Thanks for your help!



I wish you well

I would like to respond to this but with so little experiance?

Good Luck with that

 

Gypsy

 

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #9 of 10

Since they have so much $ and do not care about cost, Give them Lobster Parisienne, Filet Mignons A La Rossini, Roast Rack of Veal Natural  Au Jus, Stone Crabs with Quail Eggs , Truffle Mashed Potato, Caviar (import Caspian of course with Blinni')  Filet Doverr  Sole Bonne Femme and any other high cost item. This way they can brag to all their friends what a great club they belong to. and what a great chef they have.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 10
Thread Starter 

thank you everyone for your ideas and help!

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