Kitchen Department Standard Operating Procedure (SOP) - Buffets
Kitchen Department Standard Operating Procedure (SOP) – Buffets
- Buffet menu selections (except designated items, such as salads) will be rotated minimum at least every thirteen (13) days.
- Buffet and a la carte items will change with the season. Items will be seasonally at their best, plus reflect temperature changes.
- Hot buffet selections will change daily.
- Buffet replenishment will be done from back of buffet, or in a way which avoids disturbing guests. No dish will be less than 30% full before being refilled.
- Buffets will be served from attractively presented custom-built tables, providing built-in heating for food and plates, as well as refrigeration, lighting and sneeze guards.
- A smooth flow in buffet traffic will be a priority in planning.
- Buffet presentations will be imaginative, appealing and abundant, and will be regularly refreshed to maintain this condition throughout the meal period.
- Food and beverage merchandising displays will be integrated into the food presentation; floral displays and green plant use depends on local laws.
- All food items will be presented in containers which compliment their appearance and help keep hot foods hot without overcooking or drying, and cold food cold.
- Buffet tables will present food on varying levels to create a more interesting food landscape.
- Each buffet will be decorated – showpieces will not be of fake materials, such as plastic or Styrofoam (fire hazard).
- Food containers and utensils will be spotlessly clean.
- There will always be enough buffet attendants to assist behind the buffet and restaurant tables.
- Main buffet dishes will be identified with attractive easy-to-read labels on or near serving containers.
- Each dish and condiments will have its own appropriate serving utensil(s), replaced as necessary.
- Chafing dish covers will be retractable or easily removed and set aside.
- Guest must always be given the option of full service at the table, if they so desire, and even if buffet items are requested.
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Kitchen Department Standard Operating Procedure (SOP) – Buffets