A Buffet idea

Re: [email protected]

Christine Dabney wrote:


Not listing a lot of specific foods but rather a concept...

Each day of the week you were open could be dedicated to a different type or
ethnicity of cuisine. So you could have an Asian day, Mexican day, Italian
day, and so forth. You could even have guest chefs come in, or advertise
different chefs for different days, or just have well known chefs design
your menus and recipes. That would bring the buffet out of the ordinary into
what people expect in better restaurants.

This wouldn't be cost effective unless it was very upscale in price, but
then you don't care about that part.

MartyB
 
Re: [email protected]

Sky wrote:


Yes, that's the problem with buffets and cafeterias. They have to restrict
themselves to foods that hold well unless they are sure of a certain amount
of traffic. For example, cafeterias do well in large downtown business
districts because there is a relatively captive audience and they can
predict their traffic pretty well.

OTOH there are some foods which can be prepped and then quickly prepared on
the spot, like crepes and omelettes, for example. Fresh pasta is another
example. I wouldn't want to see much self service preparation though. As
mentioned elsewhere in this thread, those self-toasting stations are a nice
idea but in practice they are a pain in the butt because you end up waiting
seemingly endlessly, stomach growling, with most of a meal already on your
tray, waiting for people to select and process their toast.

I like the mongolian buffet or "mongolian barbecue" concept though, where
you go through a line and gather ingredients yourself, then take them to a
cooking station where an employee completes the task. This could be extended
to pasta for example, and perhaps people could select or even gather
ingredients and then proceed to a station where they picked out a ready
sauce and pasta. Or, again a more expensive idea, fresh pasta could be on
hand so it could be cooked to order since it only takes a couple minutes.
However I think with most of these stations it's a good idea to avoid
situations which bottleneck people at a certain spot, so perhaps you'd tag
your meal somehow and then a server could deliver it, sort of a hybrid
between buffet and table service.

MartyB
 
On Fri, 18 Feb 2011 20:36:17 -0800, Terry Pulliam Burd
wrote:

I'm with you Terry. Bring them out banquet style, but don't hold them
in steam trays.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top