Buffets have become an attractive force for the millenials as well as those who want to savour variety of dishes and want to pick and choose after having a look at the dishes. As the saying goes: you eat with your eyes first! So the lavish spread set out in front of you allows you to feast your eyes and then sate your appetite with all the delicacies. With increasing demand for buffets, more and more hotels are now laying lavish spreads for breakfast, lunch and dinner. But can they afford these spreads at economic prices? Ashok Malkani tries to find out the secret behind an increasing number of hotels preferring to offer buffet and much more – like how they prepare the menu, and controlling food wastage, et al.
Be it marriages or Meetings, Incentives, Conferences, and Events (MICE) buffet seems to be the order of the day. Breakfast, lunch or dinner, one finds several F&B outlets offering buffets. When a friend of this writer was asked why he preferred buffets he replied with a smile, “Have your fill. No worry about the bill.” Well, when one thinks about it the statement seems to be quite true. At buffets you eat at your will and pay a fixed amount, irrespective of the quantity. But is this the only reason for the success of buffet. There are other variables which define the success and profitability of the buffet business.
Buffet is less expensive, with more food choices and it also allows you to socialize with the other diners. These three reasons are also the rationale behind why people hosting parties or organizing business meetings opt for buffets.
There is something magical about when you walking up a row of brightly lit fresh fruits with an option to pick and choose a few strawberries, a couple of chunks of pineapple, some pieces of watermelon plus some red and green grapes. And that’s just the first trip through the line!
So how did the concept of buffet start?
It is believed that it started in the 18th century, in France. The term buffet originally referred to the French sideboard furniture where the food was served, but eventually became applied to the serving format. It was in the second half of the 19th century, especially in the English speaking world, that buffets became popular for meals. Today, buffets are popular for breakfast, lunch and dinner.
So what is the reason for its popularity?
Denne historien er fra December-January 2019-utgaven av Food & Beverage Business Review.
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Denne historien er fra December-January 2019-utgaven av Food & Beverage Business Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
Guzzle down the stress of a long workday with exceptionally crafted beers soon to be launched at Bengaluru's newest offering - KLING Brewery.
Caffe Allora Expands Presence
Caffe Allora unveils its latest venture with the grand opening of its sixth outlet at Phoenix Mall of Asia, Bangalore.
"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
Hemant Yadav, Head - F&B Operations, Kylin Experience
Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
Cool Mocktails are Hot!
They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.
