Taste Trends: Are Event Buffets Making a Comeback? 

May 1, 2023

Prior to the COVID-19 pandemic, buffets were a staple feature at most corporate meetings and events. But during the pandemic, this versatile, practical and popular meal option was basically eliminated due to health and safety concerns, as buffets typically involve guests handling shared utensils and serving dishes, thus potentially increasing the risk of virus transmission. To minimize this risk and keep both employees and guests safe, many hotels and event venues temporarily eliminated self-serve buffets and replaced them with alternatives such as plated or pre-packaged meals, or individually portioned servings.  

While this long-standing F&B option may look and operate a little differently than it did before the pandemic, buffets are steadily making a comeback at events in a post-COVID world. To get an idea of what to expect from event buffets in the new normal, we tapped a couple of experts: Jen Bargisen, senior executive chef with Sodexo Live!, and Adam Tanner, associate vice president of food and beverage at AHC Hospitality, who shared their experiences with this evolving dining option and how they’re helping planners offer delicious and satisfying buffet fare for their attendees while also keeping them safe. 

Buffets used to be a staple feature at most business meetings and events before COVID-19. Now that we are moving forward into a post-pandemic era, are they returning and are planners asking for them?

Bargisen: Buffets are still being used and asked for. While they may not always be the de facto choice in a post-pandemic world, buffets will never go away, they may just look a little different. We are incorporating more action stations into the mix as well as more personalized service styles for guests. We also are working more closely with local purveyors and suppliers to really have hyperlocal produce and ingredients on display at business meetings and events. 

Tanner: There is still caution among meeting planners about planning too many buffet experiences for an entire program, but buffets are back on the agenda. In many meeting planners’ minds, they remain the preferred dining option. Though the pandemic certainly brought attention to the potential health and safety hazards of open buffets, the industry has adapted quickly to include many best practices prompted by the pandemic into everyday operations.  

What changes have been made to make buffets more sanitary?

Bargisen: Many of our buffets are modifying the buffet style and switching to a staff-served buffet style. Essentially, this means advising the server how much you’d like of each item. and they prepare a plate for you. This new buffet style tweaks some of that independent dining experience, so you aren’t directly piling your plate yourself. But, you can ask a server, who will dish items out to you and with a smile! 

Tanner: As hoteliers, we continually take precautions to ensure buffets feel safe and harmonious for all of our guests, including providing additional sanitizer stations, wrapping silverware and serving buffets and disposables upon request. In order to meet the needs of planners, we are able to customize serving styles and menus. There is a trend among meeting planners to request plated-up dining options for guests who are concerned about buffet-style dining. 

With F&B costs at an all-time high right now, what are some ways event planners can keep their event’s culinary program engaging and delicious while staying on budget?

Bargisen: Staying on budget proves to be difficult occasionally, but I have found a few methods that make it a little more feasible. For example, portion size. Smaller portion sizes have become a major trend that allows the budget to be stretched a little further. On top of portion sizes, vegetarian and vegan meals have increased in popularity. Veggie-based meals traditionally cost far less than meals prepared with animal-based proteins. Another way to stick to a tighter budget due to high costs is to capitalize on simply delicious meals. Instead of constantly producing extravagant dishes, planners could ask chefs to create simple but elevated comfort food dishes that don’t drain the planner’s bank account!  

Tanner: Monitor your attendees’ eating habits in collaboration with the hotel’s operations team. In most cases, the traditional day of three meals and two breaks with food is too much for the guests. The old model of event dining is being challenged by some planners who place quality over quantity when it comes to food and beverage. Do your attendees typically skip breakfast? Offer a lighter breakfast and upgrade to a themed morning break that all attendees would partake in and in turn create memorable experiences. These small adjustments to programs can have a lasting impact.

 

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MGM Resorts is committed to fostering an inclusive and diverse culture, not just among employees and guests but also within its supply chain. The company prioritizes procuring goods and services from businesses owned by minorities, women, veterans, people with disabilities, LGBTQ individuals and those facing economic disadvantages. This commitment is integral to MGM Resorts' global procurement strategy.    Through its voluntary supplier diversity program, MGM Resorts actively identifies and connects certified diverse-owned suppliers to opportunities within its supply chain. The company is on track to spend at least 15% of its biddable procurement with diverse-owned businesses by 2025, demonstrating that supplier diversity is not only a social responsibility but also a strategic business imperative.    Supplier diversity isn’t just the right thing to do – it’s good for business. A diverse supply chain allows access to a broader range of perspectives and experience, helping to drive innovation, entrepreneurship and resilience, while strengthening communities. At MGM Resorts, engaging diverse suppliers ensures best-in-class experiences for guests and clients. Supplier diversity ensures a more resilient supply chain while supporting economic development in the communities in which it operates.   The impact of MGM Resorts' supplier diversity initiatives is significant. In 2023, these efforts supported over 3,500 jobs across more than 30 states, contributed over $214 million in income for diverse-owned businesses and generated more than $62 million in tax revenue. The story extends beyond the numbers – it reflects the tangible benefits brought to small and diverse-owned businesses, fostering economic empowerment in their communities.    MGM Resorts also supports the development and business skills of diverse-owned businesses through investment, mentorship and education. Through the MGM Resorts Supplier Diversity Mentorship Program, the company identifies, mentors and develops diverse-owned businesses to fill its future pipeline, while providing businesses with tools and resources to empower and uplift. Since 2017, the program has successfully graduated 105 diverse-owned businesses and is on track to achieve its goal of 150 graduates by 2025.     MGM Resorts’ commitment to supplier diversity not only enhances its business operations but also plays a crucial role in uplifting communities and fostering economic development. This approach reinforces the idea that diversity is a powerful driver of innovation and resilience, benefiting both the company and the wider community.