I have come to learn when working with clients that want a buffet that I ensure the client understands that it is not an 'all you can eat' buffet. You need to have predetermined amounts of food.
Typically 5 - 7 oz. of protein / 'x' amount of vegetable / guest / 'x' amount of starch (either a scoop of rice or potato, etc) and if there are salads on the buffet line, then guests can help themselves. (protein portion depends on the other dishes on the buffet line)
I always have staff manning / plating the protein and starch for the guest - it manages portion control and keeps
uncle Bob from taking 4 guests portions.
As the caterer, we typically set up the buffet line so that we are the first to take the plate and then place the portion of protein and starch and at times the veggie and then hand the plate back to the guest to move down the line. This also speeds up the line (you can easily mirror this as well for even faster service).
If the client wants two options for protein / starch...again, we work w/ client to advise that guests will likely want to try both and determine a portion size for their budget.
Things to consider w/ two proteins...is it an option of A or B (
Chicken or
Beef) or does the client get both if they want. What if some guests don't want
chicken and all
beef? Budget w/ a % of guests in mind (have extra portions just in case and include in your costing)
Work out the numbers / ounces / budget w/ client so that there is a clear understanding of what is being offered. Put it in writing to manage everyone's expectations. Ensure your staff manning the buffet line understand the offering as well and role play a couple of scenarios w/ them if a guests asks for more than their share...
We always welcome guests back for more once the line is complete.
This has worked well for us for many of the wedding caterings w/ a buffet line. I learned the hard way
