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Buffet Labels

post #1 of 6
Thread Starter 

Hi Everyone, 

 

Wanted to hear about some creative ways people have labeled food items on a buffet.

 

I'm a Country Club chef with a service staff thats uninterested in improving buffet presentation, so I will. 

 

Im looking for something relatively inexpensive and something that I can print. Something easy for me to do on the fly. ...I'd like to avoid "Merinara Sauce " and  "Potatoe Moose" which were both used in the last week. Something easy for me to do on the fly. 

 

Does anyone have a template that they use on Word?

 

 

Thanks!

post #2 of 6

Check out Avery Design Pro: http://www.avery.com/avery/en_us/Templates-&-Software/Avery-DesignPro-for-PC.htm
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 6
Thread Starter 
Thanks Pete, I used Avery for my Thanksgiving buffet labels...they came out great!
post #4 of 6

i use different sized write on signage i purchased from Hubert restaurant supply... there are many design options and  materials to choose from....ceramic, stoneware and metal as well as a full color palette of markers...works great, looks great and it takes less time to write a sign then to do it on the computer and laminate.....and, if it matters, you'll be going 'greener' by using less paper, ink and plastic...

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #5 of 6

sweet. thanks!

post #6 of 6

IF the service staff is that uncaring, it hurts you and your efforts. Replace 1 or 2 of them and it will amaze you how the rest of them will toe the line. Let it be known why the 2 were dismissed, In a country club with a constant captured clientel  service is extremely important. This is what the guest expects and this is what they should receive, 

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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