“I wouldn’t pull the plug on buffets just yet-or at least not fully,” says Doug Quattrini, current national president of the National Association for Catering & Events and an off-premise caterer for Sensational Host in Maple Shade, New Jersey. “They will definitely look different in the short term, with additional staff serving the food from chafing dishes and platters, and probably will require some type of shielding, but buffet-style service, in general, is too popular with too many to totally disappear. “I trust our industry to rise to the challenge to reinvent how we present and serve our menu items.Īs with everything else, it will be about providing a visible level of safeguards so that our clients feel comfortable.”Ī few years ago, Wolfgang Puck Catering introduced its “vertical buffet.” Cline said that “this is an example of how we can reimagine buffets in this post-COVID event space.” Photo: Courtesy of Wolfgang Puck Catering Cline says that buffets will stick around unless a governing agency says they must go. This is the industry that breaks down barriers and challenges and rebuilds them into new things every day through teamwork and collaboration.” For example, a few years ago, Wolfgang Puck Catering introduced its “vertical buffet.” Cline says that “this is an example of how we can reimagine buffets in this post-COVID event space.”Īs for other creative catering options, Abby Borden, a Los Angeles-based event consultant and owner of Table Set Go, looks to her heritage. Growing up in Japan, I enjoyed quite a few of these convenient meal boxes in the school lunchroom and even at baseball games.” “Bento boxes would offer a fully curated meal for each guest that is appetizing for both the eyes and stomach. Sarah Banasiak, The Revel Group’s chief creative officer, agrees with this concept, saying passed bites could be served in a fun enclosed container. “This protects both the kitchen, the staff, and the guests from cross-contamination.” “Think custom branded to-go boxes or retro takes on branded hamburger boxes or mini pizzas in their own mini pizza boxes.” She also suggests passing hors d'oeuvres on large boards such as surfboards and pizza peels “so you don't come face-to-face with someone.”īorden also says she thinks more food trucks will be pulling up to events. In order to maintain social distancing guidelines, which are unlikely to change anytime soon, in-person events will probably consist of smaller groups in larger venues to accommodate that six-foot radius. “In the past, clients have looked toward right-sized venues,” Banasiak says.
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