When buffets were quietly closed during the pandemic, it might have been hard to imagine that in just a few years, they would come back better than ever in a number of ways. But that’s where we are now. According to a recent New York Times report, even though a number of buffet restaurants have closed in the past couple of years, sales, demand and investment are up at others and are catering to a wide range of budgets. Even if your restaurant hasn’t operated a buffet in the past, it’s a format worth considering. Innovations in buffet design and presentation in the past few years have made buffet service a labor-friendly, waste-reducing option for operators and an experience-rich option for guests. They are also a safe choice for groups trying to accommodate a wide range of dietary preferences and make everyone feel like they have gotten a good value. First, the service structure of buffets has evolved to include more individual portions and enhance food safety. It’s more common to see pre-portioned and -plated items that guests can grab and take with them — as opposed to dishing out large portions that are too much for them to finish. Presentation has also taken a step up, with more premium, Instagrammable options on offer, as well as food stations that lend themselves to theatrical food preparation by chefs. On the food safety side, the increased availability of self-contained hot and cold food storage units are helping operators maintain food temperatures with greater precision. The greater use of individual portioning supports food safety too, allowing guests to limit their time standing over (and likelihood of breathing on) the buffet line. Building a worthwhile dining experience isn’t just about the food. More restaurants and bars are trying to make the experience feel a little extra special — and well worth the cost of dining out — by changing up the glassware other elements of beverage service to help make the experience more memorable for both alcoholic and nonalcoholic drinkers. Consider the bird-shaped cocktail glass at Bohemien Bar in Brooklyn, or the Smoke on the London Roaster coffee cocktail served in a red telephone booth at Barquila in Mamaroneck, N.Y. Other restaurants are scoring points for presentation with creative fruit purées and garnishes. Everything from toasted marshmallows, to caramel apple slices, to strips of bacon, to gummy bears are appearing as fun finishing touches in drinks to make the experience of dining out feel more worthwhile. New data from Square has shown that more than 10 percent of all dining dollars are spent from 8 a.m. to 1 p.m. on Saturdays. So Saturday brunch has replaced Friday lunch as the top period for restaurant visits. As a result, there is opportunity in brunch. More restaurant operators are expanding their offerings or even launching a brunch menu for the first time. If you’re looking to draw more brunch traffic, consider expanding your beverage menu with some light, colorful beverages (boozy and non), as well as some shareable food boards and other options that appeal to groups and could give people a good reason to gather with friends. Sriracha varieties are on the National Restaurant Association’s What’s Hot list for the year — and in addition to being popular with guests, they’re also a versatile, cost-effective item to have in your toolbox. Sriracha sauce mixes well with such commonly used condiments as ketchup, mayonnaise, honey and butter. From there, you can translate it into a wide range of applications and menu categories. Whip up a dipping sauce, sandwich topping, chicken marinade or snack seasoning, or use to it add some spice to soup or brownies. |
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April 2024
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