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buffet help ...?!!!

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getting ready to open for lunch, going to do buffet, any help or suggestions to get it going, how long do pizzas stay good on them ?what should i have them on (steam table ? heat lamp ? ) any an all suggestions on this venture would be appreciated… :shock:
 
Hi wild card:

We have done several buffets for our clients. Starts with a cold section for salads with accommodations for as many toppings as you intend to serve. Usually there is a hot section with two built in soup warmers.
Not all,but some also have a hot section for Lasagna, or mac and cheese or other Hot items? there is usually a section for pizza consisting of a good sized hot surface and best to have a heat lamp over the top also. Room for holding plates is normally provided.

George G Mills
 
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As a former, volume CiCi’s GM…they only allow 30 minutes on the buffet…

use 12" pizza…make them 1/2 & 1/2 @ first & during slow times…

have a “pattern”, that is make 1 cheese, 1 pepperoni, 1 sausage etc & so on…get a small rack & rack them in advance…don’t try to “replace” a particular pizza, but keep it full of various pies…condense & rotate…

remember, buffets only work when you have a volume of customers…
 
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