Buffet

Buffet is a meal service in which a variety of dishes are laid out on a table or counter for guests to serve themselves. Dishes are typically kept in hot chafing dishes or cold platters, with plates, utensils, and beverages available nearby. Buffets may be entirely self-service or periodically replenished by staff, and they are common in hotels, banquet halls, schools, and event venues.

The term comes from French, where buffet originally referred to a sideboard or the furniture on which meals were laid out. The self-service format developed in Europe in the 18th century and spread to North America in the 19th and 20th centuries, becoming a staple of large gatherings and hospitality settings.

Common formats include hot and cold stations, carvery or roast stations, salad and dessert sections, and beverage service. Buffets may offer breakfast, lunch, dinner, brunch, or themed menus, and are often priced as all-you-can-eat or with defined portions. Many operations organize multiple lines to improve flow and item visibility.

Advantages include efficiency in serving many guests, broad choice for different dietary needs, and flexibility in staffing and pacing. Drawbacks include potential lines, the need to maintain safe temperatures, risks of cross-contamination, increased waste, and the importance of thoughtful layout and supervision to ensure quality and safety.

In modern practice, buffets are widely used in hotels, convention centers, schools, and large events, and are sometimes combined with plated service for certain items or stations run by staff.