The buffet banquet, as a banquet method that combines the characteristics of ancient and modern Chinese and foreign catering, has been increasingly widely used and developed rapidly with the deepening of my country's reform and opening up and the exchange of Chinese and foreign catering, and there has been the emergence of high-end and large-scale Following the trend of globalization, it has become another wonder in the Chinese catering garden and has been praised by Chinese and foreign hotels. For example, the APEC closing cocktail party and the ADB Annual Meeting celebration hosted by our store all took the form of large-scale buffet banquets. Their high grade, large scale, and good atmosphere are rare. Now let’s make a brief analysis of the ten major elements involved in large-scale buffet parties.
1. Theme and environment:
The buffet banquet is different from the traditional Chinese banquet. It is a banquet method that focuses on theme, environment, atmosphere and character. It is also a high-quality banquet. It is a place for relaxed communication. Therefore, different buffets should have different clear themes, and different buffets should be created or set up in different environments. for example. Major holiday banquets, banquets for influential events, Christmas, New Year's Day, Spring Festival celebrations, etc. that will follow in the near future all have their own unique connotations and extensions. They all have different themes, and they must be reflected differently in the theme and environment of the buffet, which is both unique and individual.
2. Countertop design:
The countertop of the buffet is the most eye-catching part of the buffet and the most reflective part of the atmosphere. It is the large color block and large layout of the buffet. It is the main color of the banquet. Generally speaking, there are cold colors or warm colors. For the APEC buffet, we used the cool colors of blue and white, which is a cold contrast yet elegant. For the National Day reception, we used warm colors of yellow and red, incorporating the basic colors of the national flag, which was full of holiday joy but not cliché. Therefore, the basic requirements for countertop design are to take into account the traditional customs of Chinese and foreign cultures, but also to pursue innovative and harmonious colors to reflect the theme of the buffet and the owner's hobbies.
3. Menu design:
We have made many useful explorations in dish design to adapt to the requirements of the buffet. for example. Menu design must first adhere to integrity, and fully consider the opinions and dining habits of the host and guests on the premise of serving the theme. At the same time, diversity must be maintained, with no less than 50 types of dishes in each set. In terms of category, it is necessary to consider both Chinese and Western styles, in terms of cooking techniques, it is necessary to consider both "sea, land and air" in terms of materials. Another example. Menu design and countertop design should complement each other. If the countertop is darker, the color of the main course can be lighter. If the countertop is lighter, the main course can be more colorful. A combination of cold and warm, dark and light. For another example, menu design should pay attention to the coordination of pre-made dishes, hot dishes in the kitchen, and on-site operations at the buffet. Practice has proven that on-site operations can not only increase the dining atmosphere, but also benefit the quality of the dishes, which is especially favored by foreign guests.
4. Three-dimensional and two-dimensional placement:
There is a lot to be done with the tabletop dishes at the buffet. In the past, most of them had a few boxes spread out and a few thermos pots lined up, which was "mediocre looking". In recent years, we have done some work on the layering of dishes on the plane and the three-dimensionality of tabletop placement, and have achieved very good results. For example, we use the method of placing brackets to reflect the three-dimensional effect, and use high brackets to express the three-dimensional effect. The way of placing fruit bowls at the bottom of the shelf reflects the sense of hierarchy, and the way of placing sculptures under organic brackets not only increases the beauty of the dishes, but also plays a decorative role after the dishes are taken. For example, multi-level placement of dishes, fruits, flowers, sculptures, ice sculptures, etc. on the dining table, three-dimensional display, etc., if done properly, can be the finishing touch and make the entire tabletop "alive."
5. Tableware and containers:
Tableware and containers have always been an important part of catering culture. As the saying goes: a good horse deserves a good saddle. Good food on a good plate is especially important at a buffet. The development of modern manufacturing technology and culture has created an unparalleled variety of new materials, new processes, new shapes, and new products, many of which are worthy of adding beauty to the catering industry. Therefore, we boldly look for and use utensils with modern and beautiful shapes, which can be used to pot and decorate the dishes, snacks, fruits, etc. at the buffet, which can achieve twice the result with half the effort.
6. Potting and decoration:
The potting of dishes for the buffet must be both beautiful and practical, colorful and easy to eat. For example, the pot must be shaped, have a certain shape, have a complete appearance, and give people a sense of beauty. However, the characteristics of the cold meal are that people can eat freely, and the pot must be convenient for eating, so that it can be eaten quickly. It helps the guests not to make the dishes to pieces and in a hurry, so that the guests who arrive later will not feel disgusted.
The embellishment of the pots, whether Chinese or Western dishes, generally uses vegetarian dishes as a foil. It should not overwhelm the guest and take the center stage, but should highlight the main dish itself. The garnished vegetarian dishes should also vary in variety and form. Don’t be all radish flowers, coriander leaves, cucumber rings, the same.
7. Lighting adds color:
The use of local lighting is a very important part of the buffet. This mainly refers to the design and use of auxiliary light sources that directly illuminate the dishes. Auxiliary light sources (such as spotlights) illuminate the dishes and can play two basic functions: heat preservation and color enhancement. The so-called heat preservation can prevent coldness and crispiness of hot dishes or snacks. The so-called color enhancement means that lights of different spectrums can add color and beauty to dishes of different colors. If coupled with a certain smoke effect, etc., it can further enhance the color, aroma and taste functions of the dishes.
8. Bartending and drinks:
Compared with traditional banquets, buffets are more relaxed and feature free communication. Therefore, in terms of guest enjoyment, wine And the role of drinks is even more important. In this regard, compared with foreign countries, we often expose gaps. In addition to the variety of wine and drinks, high-end buffets can also add mixed drinks, and bartenders can be on-site to mix drinks to add a festive atmosphere and enliven the atmosphere.
9. Service:
Compared with traditional banquet service, buffet service is more casual, informal and personalized. In this sense, it is more difficult to achieve High level. Therefore, it is necessary to study the standardized services and guest needs of buffets, especially large-scale buffets, study international service experience, integrate them, and cultivate our service standards and service talents. In this regard, I am just throwing out some ideas and asking service masters to correct me.
10. Band and music:
Beautiful music and a well-trained band are important manifestations of the high quality of a large buffet. Although we also have good bands and music, overall, we are still far away. Music can help with drinking and fun. Good music and bands can make the guests linger and reluctant to leave. It can also make the guests feel happy and communicate with each other. This is also the purpose of holding a buffet.
Limited by knowledge and time constraints, I have tried to analyze the ten elements of the design and production of a large-scale buffet. I am willing to work with my colleagues to explore the above topics in depth and make some discoveries, inventions, and achievements. We are moving forward to make the reception service work in the form of buffet party better and take it to the next level.