Tabletop Trends: Buffet: ten top trends
Buffet: ten top trends
Buffet is booming. There’s a real appetite for bespoke, statement tabletop products and the latest trends are all about elevating presentation, improving sustainability, and ensuring durability: products that combine style and practicality, and that stand up to repeated use without losing their appeal.
Buffets are common in an increasing number of outlets, including hotels, contract catering, schools, healthcare, leisure attractions, stadiums, self service restaurants, cruise ships, event catering, conferences, banqueting and office and staff restaurants and canteens. The buffet format has also gained traction in less traditional sectors, such as luxury retail stores and showrooms, using canapé and dessert buffets during events, airline lounges with upgraded self-serve options for premium passengers, co-working spaces, senior living communities, cultural venues, and wellness retreats…. buffets encourage social interaction and offer varied, healthy options. There’s also growth in pop-up and festival catering, food halls, and hybrid buffet/self-service concepts.
Across both traditional and emerging sectors, demand is increasingly shaped by trends in hygiene, sustainability and presentation, with modular and flexible setups appealing to a wider range of operators. There’s also the staff shortage issue – self-service buffets can help here, too.
The number of options available on the market can seem overwhelming for operators, which is why advice from dealers is so important when it comes to making the right decision. Here some of FEA’s leading buffet equipment suppliers offer a ‘Top Ten’ of trends to bear in mind when advising customers on choosing new equipment …
1.Exciting designs – buffets are evolving beyond simple food displays to create engaging and memorable experiences for guests, embracing personalisation, sustainability, and individual presentations.
2.Modularity – there are lots of multifunctional, modular concepts that give you the options of different, stylish presentations to create theatre. Many are lightweight, durable and easy to clean and care for.
3.Elevation – there’s a strong focus on elevated designs, using tiered stands, risers, and other vessels to create artistic, multi-level displays that blend practical, adaptable setups with striking and creative aesthetics. These designs also help in venues tight on space, allowing operators to display more food in a compact footprint.
4.Minimalism – having said all that about exciting designs, some operators and suppliers are creating a trend for ‘less is more’, with simple, clean lines, neutral colours, and understated designs that allow the food to be the star of the show.
5.Food safety – buffets have to be designed to meet the latest food safety and hygiene standards and regulations. Of course presentation is important, but post-pandemic food safety and hygiene are non-negotiable. Operators need to maintain food safety standards through sneeze guards, covered displays, and easy-clean designs. It’s crucial to ensure that food is kept at the perfect temperature – not just for food safety, but also for food quality, so that the last plate is as good as the first. Colour-coded utensils such as tongs, pizza cutters, ladles, and spoodles can help operators follow food safety protocols and streamline service.
6.Flexibility is key – especially for sites that have different types of buffet throughout the day – as the menu changes so will the display. Catering companies are offering bespoke menus that reflect the event's theme, cultural background, or personal dietary needs of guests. As well as offering flexibility of choice, the buffet format gives faster turnaround times.
7.Interactive buffet – increasingly buffets are evolving beyond simply offering a variety of dishes, with more emphasis on engaging displays and interactive elements that encourage participation. It’s about blending the efficiency of self-service with the theatre of live cooking stations that enhance visual appeal and add theatre.
8.Sustainability – there’s a growing demand for equipment that uses less energy, such as induction technology, for example for chafers. The move towards sustainability, for some, requires a shift to materials like wood, bamboo, and porcelain, which can be more expensive. There’s also an increasing focus on food waste, which is having an impact on the buffet format, with more emphasis on portion control.
9.Future buffet - the era of “pile-it-high” is still here but there’s also a move to curated, smaller-batch displays that reduce waste and keep food looking fresh, with chefs preparing or plating items in real time. Meanwhile operators are always looking for new ideas and innovative features that will enhance presentation, theatre and the customer experience. Some suppliers envisage new hybrid models emerging, blending self-service buffets with a la carte menus to balance variety for customers with cost control for operators.
10.Smart buffets – the latest smart and connected technologies will help operators monitor temperatures and track consumption to reduce waste. They’ll also alert staff if there’s an issue. Automatic, hands-free dispensers and motion sensors will help minimise contact and enhance food safety.
Thanks to Dalebrook, Dayes, FEM, Contacto Frilich, Mitchell & Cooper, Signature, TableCraft and Zodiac for help with compiling this article. Here are some of these companies’ star buffet products and descriptions – check out the carousel gallery for images.
- Dalebrook: the Manhattan Buffet System is super lightweight, highly flexible and dishwasher safe. Our Pigment Bowls are made of ceramic-like, durable, premium melamine.
- Dayes: our new Naturals range is a stunning collection of woodware designed for style, sustainability, and everyday practicality. Each piece is crafted from responsibly sourced wood, blending timeless aesthetics with modern functionality. Dayes also provides a bespoke design and manufacture service.
- FEM: Cool Line non-stick gastronorm pans from Pujadas come in eye-catching colours ideal for buffet presentation. They are suitable for cooking, transport, storage and serving. The Bronze cookware range from Pujadas, made from cast aluminium with a luxurious bronze finish, has a shallow design promoting quick evaporation, making it ideal for dishes like rice or stews. The range also includes matching lids and utensils.
- Contacto Frilich: Carafine double-walled stainless steel bowls with a hammered finish offer a striking and practical beverage storage solution.
- Mitchell & Cooper: Bonzer Elements Oak includes oak boards, risers, and trays combining warmth and style. Designed for heavy use, they resist wear and maintain their premium appearance. Bonzer Elements Cake Stands are made of oak and are robust and stable. They are perfect for showcasing cakes, pastries, and desserts. Their elevated design gives food pride of place, drawing the eye.
- Signature: Pinti Inox’s elegant and versatile Caleido offers an extensive portfolio ranging from sushi displays and bread carving platforms to juice and champagne stations. Meanwhile the Compact Caleido is perfect for smaller venues. All Caleido products offer both style and substance, for example the bases are made of powder-coated stainless steel.
- TableCraft: our three-tier Sharing or Seafood Towers in stainless steel or gold finish deliver high impact to the buffet. We also offer a choice of chafers.
- Zodiac: the Waterless Digital Chafer offers precise temperature control, energy efficiency and enhanced safety by eliminating the need for open flames or water baths. The Silicone Food Warmer Mat is a flexible, space-saving heating option that’s easy to use and store, ideal for small venues and portable buffets.
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This article is part of Tabletop Trends - FEA's quarterly light equipment and tableware sector newsletter.
Tabletop Trends is produced and distributed by the Foodservice Equipment Association, the UK's largest independent foodservice equipment trade association. All suppliers listed in this article are FEA members. A full list of Light Equipment and Table suppliers can be found on our Meet Our Members section - simply select Light Equipment / Food Prep from the Product Type drop down menu
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