Buffet setup ideas that keep the line moving
A buffet for 40 guests comes to $893.60 with plates, tongs and four owned chafing dishes. Here is the table order, the gear, and how to keep the line short.
By the Upper Crust Catering kitchen
The best buffet setup puts plates first, salad next, hot entrées in the middle and utensils last, with desserts and drinks on a separate table. Plan one chafing dish per hot dish at $17 each, and tongs or spoons in every dish. A 40-guest buffet with all of that comes to $893.60 before tax. Call (630) 553-9533.
The table order
Guests should meet each item in the order they will eat it.
- Plates at the start.
- Salads and cold sides.
- Starches and vegetables.
- Hot entrées.
- Bread and rolls.
- Napkins and silverware at the end, so no one carries them with a full plate.
Our buffet includes two entrées, three sides and bread, so a line has only about six stops. Short lines move.
Make two lines
Our planning guide: past about 50 guests, set a second line or set a double-sided table. A table with food on both sides lets two guests serve at once. For 100 guests, two lines of 50 are quicker than one of 100.
Put desserts and drinks on a different table, not at the end of the line. People who go back for coffee do not block people still choosing entrées.
The gear, and what it costs
- Chafing Dish Set: $17 per hot dish, yours to keep.
- Stainless Steel Chafing Dish (rental): $20 each, returned after your event.
- Serving Tongs & Spoons: $1 each.
- Plates, Napkins & Silverware: $1.50 a person.
One chafing dish per hot dish. Buffet Menu 1 has two entrées, so that is two dishes, plus any sides served hot. Cold salad does not need a chafing dish.
A 40-guest example
- Buffet Menu 1 for 40: 40 x $18.99 = $759.60.
- 4 hot dishes in chafing dish sets: 4 x $17 = $68.
- 6 serving tongs and spoons (one per dish): $6.
- Plates, napkins and silverware: 40 x $1.50 = $60.
Total $893.60, or $22.34 a guest. With 9.25% sales tax it is $976.26. If you would rather rent stainless dishes, 4 x $20 = $80 instead of $68. Delivery is quoted when you order.
Placement tips
- Keep the line away from doorways so guests do not clog traffic.
- Leave room on both sides of the table for servers and for guests.
- Set tables out from the wall if you want a two-sided line.
- Label each dish with a card. Mark vegetarian and gluten-free dishes so guests do not stop to ask.
- Put the hot dishes closest to where they will be served, so food travels the shortest distance.
A server helps
For larger buffets, a server keeps portions even and keeps the line moving. An On-site Server is $35 an hour, with a 4-hour minimum, and staffed events need 14 days' notice. A staffed event adds a $50 event production fee and a 20% service charge on food and rentals.
Which setup for which party
For a 20-person party, one line is fine. For a family hall of 40 to 50, one line with a good order works. For a wedding or company picnic of 100 or more, plan two lines or a server. For an office, boxed lunches or trays on a counter may suit better; see our office lunch guide.
Our build a buffet page shows how to put one together, and the catering near me guide explains how orders work. Request a quote once you have a date and count.
Questions
How many chafing dishes do I need?
One per hot dish. A buffet with two entrées and two hot sides needs four.
How long does the food stay hot?
Hot trays leave our kitchen hot, and a chafing dish keeps them warm on the table. Tell us your serving time and we will help you plan the timing.
How wide should the line be?
For up to about 50 guests, one line. For 100, two lines.
Can I keep the chafing dishes?
Yes, if you order the $17 set. The $20 stainless rental is returned after your event.
Drop-off catering and party trays, priced per tray
