Back better than before, buffet designs emphasize hygiene and speed of service post pandemic.

Self-serve buffets have had a resurgence since the pandemic, with designs that focus on efficiency, food safety and flexibility.

“The main goal is creating a buffet area that is easy to understand and flows well,” says Linda Callahan, director, Next Step Design Foodservice Consultants, Annapolis, Md. “Guests shouldn’t be confused about where the line begins and ends so there isn’t a pileup.”

For operators, this area should have access to the back of house for quick and easy replenishing of ingredients and menu items. “Efficient restocking by not having staff walking too far for backup product is key,” says Brent Hall, principal and president, Clevenger Associates, Elma, Wash.

Primary Considerations

Finding an ideal location is a primary factor when designing any type of self-service buffet. “This is especially the case if a design includes a space that mixes a buffet with non-buffet offerings, such as a carving or beverage station,” says Laura Lentz, design principal, Culinary Advisors, Ellicott City, Md. “In many cases, operators want this to be the first thing customers see because a salad bar with fresh greens or soup and hot food aromas can be draws.”

The amount of flexibility needed will also determine different aspects of the design, such as what type of temperature wells the buffet requires and whether convertible food guards are necessary for both self- and full-service. “Another aspect that determines the buffet’s design is the menu,” Lentz notes. “Will it be solely a salad bar with linear lines of cold wells, or will hot proteins, soup, ambient food like rolls or other items be offered?”

Buffet designs should take into account more than menu items. Often overlooked, Lentz says, is allotting space for condiments, plates, bowls, utensils and napkins.

Also, with food safety top of mind, it’s important the design supports first in, first out (FIFO) restocking. “We need to know where the food will be coming from to determine the best buffet location,” Callahan says. “Food wells are typically rear fed for trouble-free, unhampered restocking and backed up by an adjacent kitchen or pantry area.”

The Buffet Americana at the Gold Strike Casino Resort in Tunica, Miss., incorporates a brick pizza oven and Mongolian grill within its hot and cold self-serve offerings. Image courtesy of Clevenger Associates

Buffets should have clear entry and exit points. Although shapes and sizes depend on the operator and menu, configurations generally include a double-sided island, a U shape or a single-sided line. So as not to interrupt customer flow at the buffet, U-shaped designs have become more common as this type facilitates fast and simple rear restocking when the need arises.

“We always design a rear-loading buffet so customers are not interrupted and staff has easy access when ingredients need replenishing,” Hall says. “With an island format, because we don’t want staff to go to the kitchen to restock each time, we’ll include refrigerated drawers below so replacement product is ready to go.” He adds that for hot holding, the design can incorporate heat lamps within the food shields, food warming strip lights or drop-down pendant warming lights, depending on the menu and buffet configuration.

“The amount of storage needed in the buffet area for replenishing ingredients is dependent on the buffet’s volume as well as the type of food offered,” says Callahan. In addition to storage needs, another key aspect in self-service buffets is food safety. Food guards are mandated by local governing bodies but can be challenging as they can impede buffet access. These components must meet NSF requirements but still allow accessibility for all customers. “Pans shouldn’t be too deep and product shouldn’t be placed too far back from customers or the food guard might be removed for unimpeded access, which defeats the purpose,” she adds.

Along with accessibility, visibility is crucial to creating an appealing buffet setting: lighting should coordinate with the interior design for functionality as well as aesthetics. Options include drop-down pendants or food guards with built-in lighting, which maximizes food visibility. Another design feature that helps optimize food sales are food guards with 90-degree top returns that hold food descriptions or marketing materials.

According to Lentz, the foodservice industry gravitates to 3500 K lighting, which is clear, neutral and white to make all food look appealing.

The buffet at Marriott hotel’s AC Kitchen in Denver is set up to accommodate both full and self service for its European-inspired breakfast menu. Image courtesy of Next Step Design

Spacing and Positioning

“Size the buffet based on how many people will be using it during peak periods rather than how much equipment can be crammed into it,” Lentz says. “People like not having to wait for their food, so the more we can use the size and length of the buffet without queuing or making it too big, the better.”

Properly space ingredients and food items to keep lines moving, Callahan advises. In addition, allow enough space for ample plate storage by every buffet station. Utensils, napkins and condiments are best dispensed at the exit point so customers aren’t struggling with loading plates and carrying additional items.

As for food placement within the buffet, Callahan tends to start with cold food and move on to hot items, placing ambient offerings at the end of the line. “Cold food generally is cheaper for operators to offer than hot items, so it’s best if customers fill their plates with cold selections first for better profit margins,” she says. “This is a client-driven method.”

With more buffets serving multiple dayparts, flexibility with these stations has become more prevalent. Pans that can switch to hold hot, cold, frozen or ambient items allow for menu versatility and specials such as theme nights.

“For breakfast, we’d have the toaster at the end of the serving line since this jams up the most and is time sensitive,” Callahan notes. “We would also position action stations, such as omelet making or meat carving, at the end of the line so people have an opportunity to get out of line for items.” Along with food placement, the design is contingent on the volume and flow of guests arriving, lining up at the buffet, dispersing to tables and departing.

These logistics will help determine the location of adjacent areas. “We don’t want the buffet and beverage areas to run into one another and cause a backup, for example,” Callahan says.

One way to minimize lines and wait times is to intersperse action or full-serve areas throughout the buffet section. “We try to create individual stations so customers are not having to wait on others,” Hall says. “This way, they can go to the meat carving if there’s a wait at the salad bar.”

If action or cooking stations are a part of the buffet area, carve out the appropriate amount of space for each ahead of time. “Many times, we do a broiler with a big rotisserie behind it by the buffet or situate a wood-fired pizza oven nearby so customers can see cooking taking place,” Hall says. “The rotisserie would generally be on the wall, with access for loading in the back of house and unloading by the buffet area.”

This extensive buffet area separates the stand-alone salad bar from hot dishes to keep traffic flowing. Image courtesy of Culinary Advisors

Equipment Innovations

Although there have not been many equipment innovations geared specifically for buffets, a few newer options can increase efficiency. “I love the food wells that can be converted to hold either hot or cold items,” Lentz says.

Flexibility extends to other components like convertible food shields, which allow for both self- and full-serve capabilities. “We’re seeing clients who want to go from self-serve at breakfast to full-serve at lunch, so thinking about placement of everything for different times of the day is important,” Lentz says. “When the coordination is correct, it adds value to the buffet station.” She adds that there have been updates to forced-air or air tower refrigeration that have benefited buffets. She also likes dry, waterless food wells as these allow for more varied self-serve options.

Callahan recommends remote condensers for refrigeration equipment, which won’t interfere with storage space. “Remote units allow room for plate and bowl storage inset in counters, which cannot be recessed when full of refrigeration compressors,” she notes. “Another trend I’m seeing with flexible wells is counter-mount induction for heating.”

Buffet stands that appear as furniture when not in use add to a design’s ambience. “When not filled with ingredients, these units have the appearance of a high-end stone-top table,” Callahan says.

Hot and cold display shelves are both functional and aesthetically pleasing. These newer components are a great addition to buffets, Lentz notes.

A neat, well-stocked buffet sells itself. Designs, equipment and components that simplify cleaning and maintenance, which are constant challenges in self-serve stations, are key. “Being able to get in and wipe everything down is critical, as is separating ingredients; no one likes to see sour cream in the chili,” Lentz notes. “Narrow pans not only help with accessibility but also cleanability.”

Lentz cautions that, looking at the big picture, designers should be careful not to create a buffet that’s too expensive or not sized correctly for the menu. “That’s why it’s important to gauge the client and what the buffet demand will be,” she says. “We definitely build in flexibility as we want the self-serve component to adapt over time.” This includes providing grab-and-go options, with space for reusable clamshells so customers can take food to go.