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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 10-07-2012, 09:47 AM   #1
HBMTN
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Default Buffet Line for 200

Just wondering how others do it, we usually just do a double sided buffet line but I am wondering if we should be setting up two double sided buffet tables to run guests through faster. How do you set them up?
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Unread 10-07-2012, 10:04 AM   #2
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Just did a wedding reception with one double line (150 guests)
As long you have a method to retain hot food... no problem.
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Unread 10-07-2012, 05:36 PM   #3
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200 should go fine thru a double sided table as long as your keeping it restocked.

That 2nd table requires quite a bit of extra cost.
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Unread 10-07-2012, 08:48 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
200 should go fine thru a double sided table as long as your keeping it restocked.

That 2nd table requires quite a bit of extra cost.
^+1 I agree

Call them up by tables to keep control of line length on the first servings. This also allow you to have a pause for restocking without long lines in waiting.
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Unread 10-07-2012, 11:22 PM   #5
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+2 on double line buffet with means to restock and table call. And that there is some cost to second table set up. I do offer something to ponder. I cook for Brandywine convention center and run 500+ parties. Have found it easier, for us, to run single line set ups. We can restock with out shuffling between people to pull a pan out of a chafer that drips hot water and loading in a full hot pan. Single long line its maintained opposite of the line of people out of thier way. Its a given that we have room and equipment for this though.
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