Posted at July 30, 2011, 10:26 am:
Please forgive me for cross posting this (it's in catering also) but I'm feeling a little desperate, event is tommorrow, we live in a rural area so locating equipment, etc. is a major effort.
How fast do people travel through a buffet line? Is there a factor or a rule of thumb? Or, How many people per hour can be served in a continous line with a 4 item app/salad table moving on to a 6 item hot table?
A local restaurant family is having a wedding, our kids are friends since gradeschool, they family still has limited english. I offered to supervise the servers and buffet so they could enjoy the family event. 2 cooks from their restaurant (no english) will produce food, I'll take it from there. I've never done much buffet, and it has only been for 100+/-, in my own place. They don't do any volume this way either.
The rented facility has a great kitchen one salad buffet and hot table, we can get two lines though. I think we may need to set up another line.
I think expecting a person through each line every 1 minute is long, but I think 2 through the line a minute or every 30 seconds is optimistic. My gut feel is that for 350+ people, one 2 sided buffet is not enough, that another buffet is required, but to set up more than that is overkill.
Original of the message was taken from http://www.cheftalk.com/forums/
Replies:absolutely 2 two sided are needed.
If you have servers, it'll be faster than when you allow the guests to...
When I worked in catering we always allowed 1 double sided buffet per ...
That is a valuable piece of information, thank you.
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Calling out tables doesn't really minimize the wait that much.
At least it minimizes the wait in line.
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