A self-service meal format where food is laid out on a table or station and guests serve themselves.
Buffets are flexible, cost-effective, and accommodating of diverse dietary requirements because guests choose what they take. They require less waitstaff than plated service but need more floor space for food stations, crockery, and queuing. Queue management and replenishment timing must be planned carefully to avoid long waits or empty platters. Buffets work well for conferences, casual lunches, and large-volume events.
BEO
Banquet Event Order — the definitive catering document listing every food, beverage, setup, and service detail for an event.
Canapé
Small bite-sized food items served during a cocktail reception or pre-dinner drinks period.
Cocktail Reception
A standing food and drink service, typically held before a formal dinner or as a standalone social event.
Plated Service
A formal meal service where each guest's dish is individually plated in the kitchen and served by waitstaff at the table.
Family Style
A meal format where shared dishes are placed on the table and guests serve themselves and each other.
Beverage Package
A pre-arranged and pre-paid drinks offering included in the event, covering a set selection for a fixed duration or per-head cost.