How to set up a buffet

Saturday, December 20th, 2008

I love entertaining buffet-style, even if it’s just for four people. I find it the simplest way to entertain, in which you can actually enjoy your guests.

A personal pet peeve of mine is what is called “family style” for a dinner, in which all the food is placed on the table and passed about. Invariably, I have to hold either an incredibly hot dish or try to serve myself while balancing a 3-pound casserole. And, of course, I feel as if I am a waiter for half the dinner, passing this and that, all the while my own food is getting cold. If it works for you fine, but I cannot stand it either as a host or a guest.

buffet setup

With that out of the way, let’s get to setting up a simple buffet!

You can arrange the spread anywhere, as long as it is relatively close to the dining area. Normally, I set ours up on a library table adjacent to the dining table, which is preset with flatware, glasses, bread, butter, and napkins. That way, it’s just a matter of filling your plate and sitting down. I’ve also served it on our large island-style counter (always ensure the kitchen is clean) or even on a stovetop in a 1 bedroom apartment.

Our friends at Wynn-Dixie provided this superb graphic for a standard buffet arrangement. Note the plates and main dish first, and then the items go from there. Flatware and napkins, if placed at the buffet, are always last, along with any beverages (but I always prefer to have those on the table). Even if your guests cannot move around a table, you may use this same setup for a single-line buffet.

A couple quick tips:

  • Ideally, place all serving dishes out ahead of time, put a note in each so that you remember what goes where and the arrangement.
  • I normally place a small plate near a dish in which I feel the utensil may take a full dive into the entree so one may place the serving utensil there.
  • Think height when setting up a buffet — place items on cake plates, or even position boxes under a tablecloth to raise items up.
  • Pre Cut meats to make the serving go easier and faster.
  • Buffets should be opulent — add bowls of fruit, grapes, oranges to give a bountiful effect.
  • Even if not for dinner, buffets work great for a dessert spread. Again, remember height.

    • I’ve got two buffets planned — one for Christmas Day night dinner and then having friends from LA over the next day for brunch, so this is why this came to mind. Hope it helped give you some ideas.



    12 Responses to “How to set up a buffet”
    1. 1
      Chatty Says:
      1:10 am

      Thanks for the diagram - it will come in handy one of these days! I know both of your buffets will be great successes - not only for the food and atmosphere, but because of the company!
      I was just stopping by to wish you and yours a wonderful holiday season!

    2. 2
      farmer*swife Says:
      7:57 am

      What time’s dinner?

    3. 3
      admin Says:
      2:01 pm

      Ahh Chatty, thanks for the sweet wishes. And dinner is at 8 p.m. Christmas Day night, and brunch at 12′ish on Friday. :-) … I backed out all the times for dinner last night before I went to bed, as well as got all the napkins ironed, so I am start to feel caught up again. (Of course, those Christmas cards are still there. I think I’ll send out a few and just leave it at that. Off to do the big food shop today, as well as do a quick cleaning out of the fridge beforehand. So, some things on the to do list, but it’s going down quickly. :-)

    4. 4
      Elisa Says:
      2:25 pm

      I love that you laid it out like that. It’s really smart. I’m having family here Christmas Eve and then Christmas morning, too so I will use this!

    5. 5
      admin Says:
      2:42 pm

      Wonderful!

    6. 6
      Kathy Says:
      12:30 pm

      Looks wonderful. One problem we are having is keeping warm food warm. Any ideas?

    7. 7
      admin Says:
      3:36 pm

      I think it harkens back to backing out the dinner times, which is mentioned in the planning posts. What this means is back out the cooking times and pemperatures for each item, so that ideally, you have everything coming out of the oven at the same time (be sure and factor in “resting” times as far as the planning goes. The simplest way I’ve found to do this is print out each recipe (or write down cooking times, temps and any resting time), then starting at serving time, back out the times items need to go in and out of the oven.

      You may also use chafing dishes if you have them available. Also, keeping things covered with foil or lids till serving time may help, t oo.

      Hope that helps some.

    8. 8
      Dawn Says:
      12:35 am

      Your buffet diagram will come in handy for my son’s baptism brunch. We will set up on our 8ft kitchen island. I am so happy I found your blog!
      Thank you for the great ideas!

    9. 9
      admin Says:
      12:39 am

      Oh! What a wonderful comment to receive! I’m glad it will come in handy! Thank you for sending such a sweet note — in fact, you are going to be quoted in my blog tonight. :-)

    10. 10
      Thu Ha Says:
      9:36 pm

      Look great !
      but for more picture & informations about the buffet line !

      Thanks alots

    11. 11
      Anonymous Says:
      1:08 am

      i had a question ,what if your at home and you had a small venue?what should i do?

    12. 12
      admin Says:
      1:12 am

      If you can, have the table in the center of a room, so people can walk about. But I have used a console table against a wall for smaller parties with just one “entrance” and “exit” and it still works great. I think the most important part is the plate setup at the start, with the napkins/flatware near the end.

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