There’s a lot of unknowns around the future of buffets. Some operators are confident that they’ll be back in all their glory in a few short months. For others, they’re already back, just with a few modifications and enhanced protocols. Only time will tell where operator, customer and state comfort levels eventually land. But one thing is clear: Buffets, as we’ve known them, are forever changed. As a result, a new modern-day buffet is emerging — and its middle name is flexibility.
Service-style convertibility
The modern-day buffet is no longer tied to only traditional, self-serve models. We’ll increasingly begin to see buffet stations that easily convert to accommodate different service styles — from served to self-serve, grab and go, and beyond. Equipment choices play a big part in this flexibility. Therefore, expect to see a shift toward more “go with the flow” equipment, such as sneeze/breath guards that are easy to adjust for self-serve or grab-n-go or quick to pop back up for extra protection during cafeteria-style service.
Elevated merchandising focus
Buffets will need to climb their way back into the good graces of many people. As a result, operators are putting an even greater emphasis on the presentation and merchandising of their food. Whether individually packaged, served by an operator, or ready for self-service again — buffet food (more than ever) needs to look appetizing. Lighting is one way operators are addressing this. Fresh veggies and salad bar items look way more appealing under cool white light, while cooked foods (hello, chicken parm) look exponentially better under warm white lights. By embracing flexible lighting solutions like dual-color lights, operators can present their food in the best possible light, no matter the menu item.
Shelves, shelves, shelves
Shelves are quickly becoming the crown jewel of buffet stations. Hot, cold, and hot/cold convertible shelves look great and instantly elevate the look of a buffet station (remember that point on merchandising?). Using hot/cold convertible shelves are a particular advantage, as they allow operators to invest in less equipment while still giving them the flexibility to accommodate a variety of menu items and dayparts (including snack times). Many operators are also converting their wells to shelves (with these tips) to give them that much more flexibility and to support interim or long-term to-go plans.
Smallwares in a big way
With the increased focus on shelves, smallwares are finally getting the buffet love they’ve always wanted. Rather than relying on trays and pans, operators are taking this opportunity to purchase attractive, versatile, and theme-friendly (think: taco bar and terracotta) crockery and platters to hold their buffet food. This is a win for merchandising, but it’s also a flexible solution that supports operators’ changing menu, theme, and volume needs. But not all smallwares are created equal. Smaller, shallower containers with flat bottoms allow for greater contact between the serving vessel and the hot or cold shelf. This slows the warming or cooling process and keeps food safe and at an appetizing temperature.
Flexibility isn’t just for buffets.
The Greek philosopher Heraclitus said, “Change is the only constant.” And boy oh boy, isn’t that the truth. In the foodservice world, we’re all too familiar with the neverending visitor that is change. This makes flexibility a critical characteristic of not just buffet equipment, but all equipment. Equipment that serves multiple purposes and accommodates changing menus, dayparts, and service models is a win both in and out of the buffet. To learn more about flexible equipment solutions from Hatco, contact us today or browse our site for the best in versatility.
