Buffet vs. à la carte

Whether a restaurant offers a buffet or serves food à la carte naturally depends in part on the concept of the restaurant. This is not a decision that is made quickly and from one day to the next. However, both types of food presentation offer various advantages.

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At a buffet, food is served on a long table or counter in so-called chafing dishes and each guest can serve themselves. In addition to self-service, there is also partial service, where chefs place the food on the plates. This type of food presentation has been known since the 16th century, but it only really became established in the 20th century.

Would you have known? With the table d'hôte menu, dishes or menus are offered at a fixed price, regardless of how much food the guest consumes. Typical examples of this are the lunch menu or the business lunch. However, due to the limited choice of dishes and the fixed price, the buffet can also be classified as a type of table d'hôte menu.

• Less staff required than for a full-service restaurant.
• The cost of goods is easy to calculate.
• Less mise en place required.
• The attractive price can attract additional guests.
• Especially at lunchtime, guests often have little time and might prefer a buffet.

• A buffet is often offered at a lower price, so the profit is lower.
• Replenishing the buffet and keeping it tidy can be stressful for staff.
• Some guests prefer to be served conventionally at the table.
• The food must be kept properly chilled or warm.
• If a lot of guests come to get something in a short space of time, the buffet can quickly look a little "desolate" and unappealing.
• Leftovers often have to be disposed of as the dishes are already fully prepared.

Tip: Why do buffets tend to be problematic when it comes to food waste management and how can improvements be easily made? Küchenprofi[t] consultant Benedikt Zangerle has already explained this to us in an interview.

The term "à la carte" refers to the free selection of dishes from a menu, without a fixed order. Each guest can therefore choose whether to order just one course or put together their own menu consisting of starter, main course, dessert or other courses.

• The dishes can be customized to the guest's wishes.
• The customer experience is more personal, as a waiter takes care of guests' requests directly.
• Guests can let themselves be served - an important point, as slowing down increases enjoyment.
• There is more peace and quiet in the dining room as guests do not have to get up several times (fewer chairs moving, plates clattering, movement in the room, etc.).
• The food usually looks better and more appealing thanks to the beautiful presentation on plates.
• Waiters ensure that all guests receive their food at the same time.

• The (personnel) costs are often higher and planning is more complex.
• Many more ingredients have to be purchased and kept in stock.
• The use of goods is difficult to calculate due to the unknown demand.
• The large selection of different dishes means considerable extra work for the chefs.
• The dishes have to be served à la minute. This requires a perfectly coordinated kitchen and service team.

Both types of food presentation offer numerous advantages, but they also have disadvantages. With a permanent buffet or à la carte concept, these naturally weigh more heavily. It might therefore be worth considering establishing a combination of both options in your business. How about a salad or dessert buffet, for example? A breakfast or lunch buffet can also be worthwhile.

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