"Flexibility within our space is essential to creating a unique experience. The use of the equipment to create multiple configurations to suit any event, of which are easily changed for the next… This is innovation we should not be without." - Danny Wells – F&B Director Marriott, Kansas
"Ambiance can affect everything from perceptions on responsiveness and reliability, how much and how fast customers eat, how much they spend, how long they stay in the restaurant, if they decide to return, and more." - Ariana Smetana - courtesy Upserve.com
The exploration of food & beverage, combined with presentation theatrics, has indeed taken the meaning of culinary and beverage presentation to an entirely new level.
Food is the essence of life, the art of creation, and a daily event bringing people together for centuries. Food deserves a twist and a lot of recognition, so do those who create it for our pleasure. What better way than a buffet station for all to marvel at the decadence of gluttony delights.
Today, the industry looks to the notion of the buffet, as a canvas ready to be adorned with color and pattern, using visual ques to entice satisfaction and set the mood. The buffet is now a station of excitement, a tool to unite guests in a chorus of conversation and generate movement within the space. So what’s happening with buffets in 2017?