designing chaferless buffets

David Sandler

March 24th, 2014

Designing Chaferless Buffets: Hot Designs for Hot Food

Session Agenda • Reasons

• Types of Heat

• Types of Serving Pieces

• Have been with the company for 30 years

• Currently Oversee Day to Day Operations

• Strong Emphasis on Culinary and Operations

My Story

• Founded in 1980 as an off shoot to a restaurant

• Catering spun off into separate company in 1991

• Peak revenue of $17 Million

• 90 FT & 130 PT Employees

• 45% Full Service / 35% On Premise / 20% Delivery

CBM 101

• Largest event $1.3 million

• Focused on food quality above all else

• Poor facility design challenges efficiency

• Non Chicago address is a marketing struggle

CBM 101

Reasons for Chaferless Buffets

Because you can do better than this!

Reasons for Chaferless Buffets

• Clients hate the dated look of chafers

• More Functional

• Buffets are OUT – Stations are IN

• Versatility of sizes and configurations

• Less formal

• Flexible – Can be rustic, trendy, modern….

• Profit Center

Adapting Your Menu

• Consider the products you are serving

• Does it burn easily

• Does it have a sauce or liquid

• Are you preparing ‘to order’

• Server Assist or Self Serve

• How much grease does it produce

Types of Heat Sources -Direct-

Types of Heat Sources -Indirect-

Types of Heat Sources -Canned Fuel-

Types of Heat Sources -Steam-

Types of Heat Sources -Butane-

Types of Heat Sources -Torch-

Types of Heat Sources -Electric/Induction-

Chaferless Options -Marble-

Chaferless Options -Modern Buffet Systems-

Chaferless Options -Grill Pardner-

Chaferless Options -Surround-

Chaferless Options -Black Wire Griddle-

Chaferless Options -Panini Press-

Chaferless Options -Soup Kettles-

Chaferless Options -Sauté/Wok Pans-

Chaferless Options -Skillets/Cast Iron-

Chaferless Options -Ceramic Bakeware-

Chaferless Options -Professional Cookware-

Chaferless Options -Manufacture Your Own-

To download a copy of this presentation, go to: slideshare.net/CateringChicago

David Sandler

[email protected] | (847) 966-6555

Questions?