(Closed) Advice on buffet style.

posted 4 years ago in Ceremony
Post # 3
7561 posts
Bumble Beekeeper
  • Wedding: January 2013

Ours was plated but I’ve been to buffet weddings before. I think the key is to control the lines. It’s best to have the servers ask a few tables up to the buffet at one time. 

Post # 4
9201 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

Ours was buffet and we had 165 guests.  We had one long table set up but guests could go down either side, so there were two lines.  Like AlwaysSunny said, you just need to have it organized so that tables go through one by one so it’s not a giant clusterfuck.  I think it took maybe 20 minutes for 165 people to get their food, no big deal.  Our guests are all really laid back and were happy to just chill and chat and have a drink at their table while they waited….

Post # 5
8 posts
  • Wedding: September 2014

I think buffets work well as long as they’re organized and you can keep the lines moving.

Have you thought about family style? We’re having servers bring out salad and bread platters, followed by platters of two entrees, a pasta, and two vegetables. It’s a good fusion between buffet and plated. Guests get the variety of the former with the service of the latter.  Price-wise for us it was also less expensive than plated! 

Post # 6
4044 posts
Honey bee

Our venue does French service, where food is served plated, but is served from equipted, food-service carts. This gives you the option of skipping a vegetable you don’t like, and adding/not adding sauces. At least my father and 2 of the grandmother’s use canes, so buffets are always difficult, for them, and the people who help them.

Post # 7
4337 posts
Honey bee
  • Wedding: September 2012

I had a buffet for about 120 guests and it went really smoothly. We had the type where you serve yourself, but there was catering staff to help and refill the food.

Our DJ called out tables one by one so the line didn’t get long – it took less time than we expected for everyone to get their food and eat. Darling Husband and I got our food first so we could visit during dinner.

Post # 8
983 posts
Busy bee
  • Wedding: July 2014

@angi352:  Buffet weddings are 90% of what I’ve been to and what we are planning on as well since plated just wasn’t in our budget even though we would have preferred it.  Like others have said, the trick is to keep it organized and keep the lines moving.  We will have the DJ announce which tables can go get their food so that not all 150 guests go at once.  And we’re also planning on putting menu cards at each seat so that people know in advance what is available – that generally keeps the line moving more quickly.

Post # 10
155 posts
Blushing bee
  • Wedding: June 2014

@angi352:  We’re doing stations – some of it will be cooked to order (pasta station and carving station), and it’ll also help with timing of tables getting up to get food if they’re not all in one big line.  Maybe you could have your venue set things up sort of like that.

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