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Catering Serving Style

Stoocked Buffet
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ACTION STATION

BUFFET

HAND PASSED HORS D'OEUVRES

Action Station is a dynamic alternative to traditional buffet-style catering, offering guests the chance to witness chefs preparing and serving meals in real-time. These stations enhance the dining experience, with options like carving stations, grilling stations, various bars (potato, burger, pasta), fried noodles, fajitas, crepes, omelets, sushi, and beverages.

Buffet Style Catering Service involves guests serving themselves from arranged food tables. To enhance this service, waitstaff can serve salads, beverages, or desserts to guests. Alternatively, waitstaff can deliver guests' filled plates to their tables, further improving the dining experience

Hors D'oeuvres Service- wait staff  places finger foods/canapes on fancy trays in the preparation area or kitchen and then brought out to guests into social areas. Guests then help themselves, often using small plates or napkins. You will often see this service in upscale receptions and events, especially business oriented.

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COURSE BY COURSE

INDIVIDUAL PLATED

CAFETERIA BUFFET 

Cafeteria Style Buffets, where servers serve guests behind the buffet line, offer controlled portion sizes. This is to ensure everyone gets enough to eat. A hybrid approach allows self-service for cheaper items and server-assisted service for pricier options.

Course by Course style is a meal featuring multiple courses. The basic full course meal consists of three or four courses. They normally begin with Starter & Appetizers, followed by the Main Course(s), and they are finished off with Cold Beverages, Desserts, Coffee, and Tea.

Guests can opt for a full course meal by ordering multiple dishes to come out at separate times.

Plated Meals (Individual Course by Course) are prepared and plated in the kitchen or prep area beforehand. Once guests are seated and given direction or a pre-arranged time is established, the meal is announced, and starters and appetizers are served first. This is followed by the Appetizer,  Main Course(s), and finally, Cold Beverages, Desserts, Coffee, and Tea are served to conclude the meal.

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LUNCH BOX/BENTO

FOOD TRAY

PLATED BUFFET

Pre-plated Buffet Catering involves food being pre-plated and displayed on a buffet or serving table. Guests are directed by the host/hostess or Captain to select their desired items from the buffet table, including Salads, Desserts, Main Entrees, Sandwiches, etc. This style of catering is efficient as guests simply pick their plates, add items to their trays, and return to their tables

Lunch boxes, such as Bento boxes, simplify meal packing and maintain freshness until ready to eat. Bento boxes feature multiple compartments for various food items, ensuring each serving remains separate and sealed. This prevents leakage and spillage, while the box's sturdy design protects food from being crushed.

Food Tray Service is a dining style that foregoes traditional dining tables. Instead, dishes are neatly arranged in disposable trays, conveniently delivered to your chosen venue. These trays can accommodate a wide variety of dishes, tailored to your preferences and portion requirements.

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SEATED & DOME

SEATED & BUFFET

FOOD BAR STATION

Sit-down arrangement and Food Dome service. Foods are pre-set in dome limited 6 dishes and the dome is placed in the middle of the dining table. Guests will help themselves from the Dome and waiters will serve drinks separately. Dessert/Beverages can be placed on the table beside the dome. No refill meal in Dome except drinks.

Sit-down arrangement and Buffet Style serving. Foods are kept warm in food warmers and displayed on buffet tables. Guests may help themselves from the buffet table, or waiters can assist in serving food directly to guests at the table. Food will be replenished as needed throughout the event

Food Bar Station is revolutionizing the presentation and serving of meals at events and functions, and this trend is logical. Implementing food stations or bars allows guests to personalize their menu selections according to their preferences, catering to a variety of dietary needs and preferences. This approach encourages guests to move around, fostering mingling and conversation.

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