OPTIMISING THE BUFFET: THIS IS HOW YOU DO IT

OPTIMISING THE BUFFET: THIS IS HOW YOU DO IT

The breakfast buffet in a hotel: an ideal start to the day for the guest. The different stations offer something for everyone, from a wide range of bread to freshly prepared ingredients. The wide choice contributes to a positive eating experience, but is it still considered positive if many of these ingredients go into the bin right after the buffet?

Unfortunately, this is a reality in many places around the world. The guest comes first, and the wasted food is disregarded. Is there a happy medium? We think so.

We have listed 5 tips for you, which you can apply immediately! 

  1. Smaller trays, more refills

It may seem simple, but it works! Present the dishes in smaller trays and fill them more often. It does not detract from the customer experience but does ensure that part of the dish is kept cold. This way, you can process it in another dish that same day or offer it the next day.

  1. Adjust the setup

Adjust the setup to the number of guests you expect. For example, close some stations. Observe the guests' walking route and see if you can make some smart adjustments. A good trick, for example, is to put the cutlery at the beginning of the buffet, so that guests already have something in their hands. Because of this, they only take one plate with them. 

  1. Set up in portions

Do the guests have too much left on their plates because they took too much food? Then try preparing pre-composed portions. This way, you have more control over how much will be left. 

  1. Plan to reuse

Think carefully in advance about the possible reuse of products on the buffet. A fried egg may be added to the lunch burger, and leftover boiled eggs can be used to make an egg salad for the club sandwich. 

  1. Measuring is knowing

Do you want to make adjustments that specifically apply to your hotel or catering facility? Then we recommend that you first carefully measure which ingredients are usually thrown away. In this way, you improve your customer experience by offering dishes that appeal to your customers, and you reduce your food waste. 

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