A Buffet idea

[29 Feh??r <ZeD>]

On Wed, 16 Feb 2011 17:32:47 -0800, Christine Dabney
wrote:


Then you factor in labor, which ups the cost.


--

Today's mighty oak is just yesterday's nut that held its ground.

[DiscGolferPro]

On Tue, 15 Feb 2011 22:50:14 -0500, Cheryl
wrote:


Mind you, this isn't a plan of mine. It was just fun thinking of how
such a homegrown operation could be improved upon. And what could be
done to improve it.

Christine
--
http://nightstirrings.blogspot.com

[serenityone2000]

On Wed, 16 Feb 2011 11:37:02 -0600 in rec.food.cooking, "Nunya
Bidnits" wrote,

Here in California, sanitary regulations require that you NOT take a
used plate back to the buffet... get a clean plate every trip.
I can only guess that there is something notbob isn't telling us.
Dumping food on the floor under the table should NEVER happen.

[Goddess of Laundry]

"Christine Dabney" wrote in message
news[email protected]...

There used to be a place here in Edmonds called Angie's Little Italy. She
did a buffet on Fridays that was out of this world! There was a small salad
bar, soup and several different Italian dishes. I can't remember now if she
put pizza on the buffet or not. Probably so since people seem to like it.
It was never a favorite of mine so I'm sure I took other options rather than
that. I can't remember if there was dessert or not. I was never a big
dessert eater so likely wouldn't have taken it if there was any.

I think the reason her buffet worked so well was that she had it only one
day a week. So people looked forward to it! Of course you could get her
excellent food any other time, but the buffet was a good way to try small
amounts of a variety of things and for a good price!

Another buffet I remember well was in Eastern WA. I can't remember the name
or the city. It was either Yakima or Wenatchee. I was told that the best
thing there was the cinnamon rolls. So good that the person who told me
about them told me to take a plastic bag in my purse so I could take some
for breakfast. Sadly they were not open for breakfast or we would have gone
there. She was right! The rolls were excellent. And I did leave with one
in my purse. I wouldn't dare do such a thing now, but I was in high school
then. I also remember that I didn't eat much more than the cinnamon roll so
that in and of itself didn't make me feel so bad.

Mostly what I look for at a buffet is the salad bar. As long as there is
tons of fresh produce, I am happy. I do not usually eat much in the way of
prepared salads unless I make them myself. I need to know what is in them.
The same goes for other foods. Things like plain baked potatoes or most
rice dishes work well for me.

Cheeses are also nice. I remember going to some weird seafood buffet place
in downtown Seattle many years ago. I don't eat seafood but they did have a
cheese board. I thought that was a bit strange because I don't think the
two necessarily go together, but I guess I could be wrong.

[boy1979]

On Tue, 15 Feb 2011 19:56:41 -0800, "Julie Bove"
wrote:



When I was musing about this on my trip back to CA, I was thinking
that it would probably be best to only be open a few hours every
day...maybe from 11am to 2pm. Or maybe dinner hours instead.



Hmm...that would be another interesting idea. Maybe a composed
cheese plate every day? I see often that cheeses are served with a
fruit compote, or something else.... Just a few of those...

I am not looking at cost management or anything. This is just an
exercise in how one could go about making a homegrown operation into
something interesting so that maybe "foodies" would want to come to
it...

Christine
--
http://nightstirrings.blogspot.com

[Toya R]

sf wrote:








I have never been on a norovirus ship, er cruise ship.

Fancy hotels tend to cater mass events (like conference dinners) using a
pseudo-buffet approach, where some fraction of the items have a human doing
some preparation on the spot (such as slicing a roast, or
perhaps grilling something). Usually this is nothing better than
ordinary due to cost-cutting, but in theory the approach could work.

Maybe I'm not going to fancy enough hotels. ;-)


S.

[Alice B-Rabbit]

On Wed, 16 Feb 2011 13:12:57 -0800 (PST), projectile vomit chick
wrote:


I couldn't get my mouth past the name Fuddruckers... that's hardly a
suitable name for an eatery... probably okay for Fuddrucker's Septic
Pumping. hehe

[world outside my window]

On 2/15/2011 8:54 PM, Christine Dabney wrote:
(lotta snips)

This exercise sounds fascinating. The big hurdles most likely are
'timing' and 'quantities' (or the other way around!) for the various
selections of foods, cooked & uncooked. What's the largest population
of diners expected, and when is the 'prime time' for dining? Seems
'timing' is critical for good quality food, but if the diners aren't
there to eat when the dishes are 'just right', what then? Not to
mention the opposite scenario -- too many diners and not enough food?
What happens to the surplus food after it's been out for so long? Dang,
certainly not something easy and definitely a venture gamble :/

Sky, who wonders if this is a bit like 'construction management' ?

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

[MrNice!]

On 2011-02-16, David Harmon wrote:


Must be recent. I took back same plate last buffet I dined at. That
was about 8-9 yrs ago. The place I worked has been gone for at least
30 yrs. CA is now so screwed up, I'm surprised they haven't outlawed
buffets entirely.

DOH! Looks like the HMB R-C big buck buffet has been banished.

WAH-wah.....

nb

[Wany]

On Thu, 17 Feb 2011 06:26:03 +0000 (UTC), [email protected]
(Steve Pope) wrote:

I gave up on buffets long ago. They provide no satisfaction for me.
I don't do hotel buffets and prefer to let hubby graze the cruise ship
buffets on his own. I'd much rather eat in the dining room and have
table service, even if I am by myself.

--

Today's mighty oak is just yesterday's nut that held its ground.