06/07/2021

Buffets Didn’t Die

The new rules of catering for post-COVID events

As in-person event restrictions ease up and parties begin to grow in size, caterers are cooking up creative serving options as well as strategic setups that discourage guest congestion. From mobile food moments to smart buffet service, here’s how some caterers are keeping guests safe and bellies full.

Make it individual.
To ensure guests feel comfortable consuming at an IRL event, downsize the offerings to individual servings, especially at events such as conferences and meetings that include F&B breaks. “We recommend having mostly passed and individually packaged food for breaks so the food comes to the guest rather than guests swarming one station,” said Libby Russell, sales director for New York-based Acquolina Catering & Event Management.

Celebrity caterer Andrea Correale, founder and president of Elegant Affairs, echoed that idea, saying “I would replace the classic grazing tables, with smaller individual vessels that house the food—eliminating the need for communal food stations. For example, a cheese board for 40 can be substituted by multiple individual cheese boards for one.”

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