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Food

Tips On Hosting A Breakfast Buffet

Posted: 1/11/2013

Hosting a weekend breakfast party can be more fun than a dinner party while saving you time, trouble and money
Hosting a weekend breakfast party can be more fun than a dinner party while saving you time, trouble and money.

(NAPSI)—Dinner parties are great, but many agree that breakfast parties are better. They save the rest of the day for other things and tend to be more cost friendly. One of the easiest ways to satisfy various taste buds is with a breakfast buffet.

“You can make your breakfast buffet stand out by offering just a few exotic touches, like papaya or an imported cheese. Fresh-baked muffins offer a simple indulgence that’s both aromatic and easy on the wallet,” said Fred Williams, Menu Concept expert for Buffets, Inc.

Williams offers an easy menu and other simple breakfast buffet tips to help you and your guests have a good time.

A “Create Ahead”

Menu Platter

• Several types of fresh rolls and breads

• Butter, jams, jellies

• Fresh fruit salad

• Quiche (vegetarian and meat options)

• Juices, coffee and tea

• Pastries and muffins

• French toast

• Bacon and sausage

• Southwestern omelets

Food: Hot vs. Cold

Cold items such as fruit and pastries should be placed on the table first, since they will not shift in temperature significantly. Bring out hot items like egg dishes, pancakes, waffles or meat selections later, so they don’t cool down before guests can enjoy them. Keep the hot items in chafing dishes to maintain a warm temperature.

Beverage Station

Breakfast beverages deserve a table of their own. Guests won’t feel overwhelmed with the prospect of having to balance plates, cutlery and a drinking cup at once. They can place their plates and cutlery at their seat, then move to a separate drink station, where they can prepare their coffee with cream and sugar (or whatever is their “cup of tea”). In addition to the hot beverages, include juice.

Buffet Table Location

Table placement is key. Position your buffet table a few feet from the wall. This lets guests approach the buffet from both sides, avoiding crowding, and offers space to replenish items.

Plates: Little to Big

Dining plates should be on the “approach” side of the table. Small plates are typically for pastries and baked goods, while large ones are for main dishes such as French toast, quiche or meats. Eliminate the need for a juggling act by bundling utensils in a napkin, so guests can simply grab and go.

Additional Options

When you’re too busy to plan your own breakfast buffet, there are now low-cost weekend breakfast buffet restaurant options available. Ask folks to meet at a Ryan’s®, HomeTown® Buffet, as well as Fire Mountain®, Country Buffet® or Old Country Buffet® (check to make sure the restaurant offers breakfast). If your group is large enough, the restaurant may even set aside the special-function room, so you can have a private party without all the preparation and cleanup you’d have at home.

For more advice and easy-to-make recipes, visit Buffets, Inc. at www.Facebook.com/RyansBuffet, www.Facebook.com/HomeTownBuffet and www.Facebook.com/OldCountryBuffet.

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