Buffet operations are back in full swing, and customers are eager to line up with warm plates in hand for a tasty Sunday brunch or classic holiday spread. But as with any type of service, there’s plenty that goes into making your buffet a success. For one, you need to keep up with customer demand without compromising the quality of your delicious menu items. Let’s explore how the right equipment — in both the back and front of the house — can make for a better all-around buffet.
Buffet equipment for your most critical back-of-house needs
There’s a lot of work that goes on behind the scenes of a successful buffet service. Preparing, cooking and holding large amounts of food safely and efficiently takes skill — and the right tools. While some equipment is better on the buffet line, other solutions have claimed their trusty and reliable place in the kitchen (though that’s not to say they can’t shine out front too). Here are a few solutions powering the modern-day buffet, often from behind kitchen doors.
Induction cooktops
A buffet service can be pretty fast-paced, so investing in equipment that helps you keep up is critical. That’s where quick-cooking induction units shine.
With induction cooktops, the pan itself becomes the heating element. That’s right, magnetic forces from the induction unit cause iron particles within the pan to vibrate — and voila, the friction from all those vibrating particles causes the entire pan to heat up. But this is no ordinary heat; it's evenly distributed and fast cooking heat. Case in point, some induction units have virtually no lag time and can boil water in about half the time as a traditional gas or electric range. This way, when staff is working hard to get food out to a busy buffet line, you can rest easy knowing you have the speed of induction on your side.
Holding cabinets
As a foodservice professional, you’re well aware that food needs to stay within optimal holding temperatures for safety and quality. But hot food doesn’t always make it right from the oven or cooktop to your buffet and onto customers’ plates. So where’s the best place for cooked food to hang out until it’s ready to eat?
Well, one place that works great is a holding cabinet. These humble yet essential units allow staff to hold large quantities of packaged or bulk foods within the hot-holding safety zone. As a result, staff can prepare for peak service times while keeping cooked food safe and tasty. Want the quality of your food to stay at the very top? Introduce this foodservice mainstay into the mix.
Front-of-house buffet equipment for a successful service
While the kitchen is running at full steam, customers should experience a smooth service. The key? Well, the right equipment of course. Let’s take a look at some of the best options to utilize up front at your buffet line.
Buffet warmers
Technically, “buffet warmer” refers to any solution that keeps food nice and toasty on the line. That said, a traditional buffet warmer typically utilizes a thermostatically controlled, heated base. But even this definition has evolved, as many buffet warmers, such as Hatco’s Glo-Ray® Buffet Warmer, also offer an infrared overhead heater to boost the unit’s heating power even more and support longer hold times than you would see with just base heat.
Buffet warmers are available in drop-in or portable options and are generally best suited for shorter-term holding situations (again, you can extend hold times by adding overhead heat). Additionally, well-designed buffet warmers have customer access and convenience in mind. With multiple configurations available, a buffet warmer is just what your operation needs to preserve all the deliciousness served up for your buffet-loving customers.
Heat lamps
Heat lamps are overhead (radiant) heating solutions that keep hot food at temperature for longer by slowing the natural cooling process that occurs when food is exposed to the air around it. Heat lamps come in many varieties. For example, you can find built-in heat lamps shining on a buffet carving station or as a series of strip heaters suspended over an entire buffet. Just keep in mind that strip heaters are typically better for buffets than a traditional decorative heat lamp. They can both provide some much-appreciated light, but the main benefit of a strip heater is that it supplies a much wider heat pattern than a decorative heat lamp, allowing it to hold entire trays of buffet food more effectively. (Decorative heat lamps are also for brief foodwarming.) For more on strip heaters, we recommend checking out this comprehensive guide to strip heaters. Contemplating a decorative heat lamp? There’s a resource for that too!
Induction warmers
Remember when we talked about induction cooktops just a bit ago? Well, the same technology also works to power induction warmers. This foodservice equipment type is perfect for providing a base heat to any buffet. With a low-profile, thin design and quiet operation, you’ll barely know this baby is there. That means all the attention points to your fantastic spread. Want to go with an even more elevated look? Check out Hatco’s Maskerade™ Undercounter Induction Warmer. This virtually invisible warmer hides under the service table or counter allowing operators to create beautifully displayed buffets, perfect for any catering or high-end event.
Heated wells
Most buffet services incorporate some type of heated well — and for good reason. Composed of one or more deep wells, these units have the reputation of keeping food within safe holding temperatures, all while maintaining that just-cooked quality. Additionally, they’re designed to provide an optimal buffet experience.
In the world of heated wells, there are two basic types — wet and dry. We bet you can guess how they’re different. That’s right, as the name indicates, wet wells incorporate water and dry wells don’t. Wet wells use hot water to surround the outside of food-filled pans, helping menu items stay nice and toasty. A dry well is similar, but instead of using water to surround the pan with warmth, dry wells (or at least most quality options) use a gentle conduction heat to warm the area around each pan. Not sure which type of well is right for you? Our resource, The Foodservice Operator’s Guide to Commercial Wells, can help.
Frost tops
A frost top is a type of foodservice equipment that gets its name from the frost that can form on the surface of the metal unit. A frost top unit works to slow the warming process of pre-chilled foods and beverages, keeping them cold for longer. Just be aware that these frosty units don’t cool items. So, potentially hazardous foods ready for the buffet line should be chilled well below the recommended 41°F (5°C), and then closely monitored.
Other items like bottled water, juice or raw, whole fruits and vegetables might not require refrigeration, but they often taste so much better when they’re cold. Further, items on these displays should be packaged or contained in a holding dish so the icy surface doesn’t compromise the integrity of the product. Frost tops are perfectly designed for buffet lines since they offer a shelf-like configuration just right for grabbing all the refreshing, cold options.
Hot/cold shelves
Want the best in both worlds? A hot/cold shelf combo might be just the ticket to the best buffet versatility around. Units like these offer establishments the flexibility to switch between hot and cold modes in as little as a 30-minute transition time. That means catering to different daypart menu offerings is easier than ever. That said, your operation isn’t confined to the hot/cold combo either. Shelves are also available in non-combo options that are dedicated to either hot or cold holding only.
Best in buffets.
With these incredible solutions at your fingertips, your buffet will be the best in the business. Interested in learning more about buffet equipment? Take a look at our interactive decision map to determine which buffet solutions are best for your operation.
