When we go to a restaurant we value a whole series of aspects: the type of food we like, the price we can pay and the type of service. With regard to its modalities, the restaurants present all kinds of versions and one of them is the buffet. It consists of the distribution of hot and cold food so that the client himself decides what he wants to eat and in what quantity and at a previously established price. In this way, the customer can eat whatever they want without any limit and paying a fixed amount. As a general rule, buffet-style restaurants include food but not drink.
In addition to the variety of dishes to choose from and the price fixed in advance, the buffet is characterized by self-service, since the customer is in charge of serving the food and picking up the cutlery and crockery to be used. So that this can be done comfortably, the food is divided into sectors (for savory dishes, hot, cold or desserts).
This type of service can be presented in different ways
- In most hotels it is presented for breakfast.
- In certain establishments, breakfast and lunch are combined, that is, a brunch.
- There is an afternoon, gala or evening buffet.
- With a specialized meal (there are buffets of any gastronomy) or with an international cuisine.
From the point of view of the organization of the establishment, there are two possibilities to distribute the food: tables attached to the wall or an island table (also known as a free table). These options have a purpose: that the client moves in a certain direction and not in a disorderly way.
The right type of customer
A luxury restaurant or fast food is designed for a customer profile. The same goes for a buffet. This option is valid for people who want to eat abundantly and for those who do not want surprises when paying the bill. And they are not suitable for those who prefer to have their food served comfortably in their seat or for people who eat little.
The term buffet is an example of the importance of French gastronomy
The word buffet comes from French and originally referred to a type of table. Over time the term was used to refer to a type of restaurant.
In any case, the term buffer reminds us that the terminology of French gastronomy is very present in the world of cuisine and restoration. Do not forget that terms such as gourmet, mise en place, maitre d ', mousse, croissant, bistro or barbecue are all French but internationally recognized.
Photos: Fotolia - Kurhan / Dmitry Vereshchagin
