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1. Buffet no Rio de Janeiro - Festa - Almoço - Pesquise Preços - QBuffet.com
You'vebeen invited to a dinner and as you enter the room, the first thing yousee is a table that
appears to go on forever,draped and skirted in plain white linen, several stainless steel chafing
dishes huddled side by side atop a drab lifeless, absence-of-colorbuffetexcept for the "decorations"
of green foliage that resemble the weeds in yourbackyard. Youthink to yourself, "What an ugly
table. It'sgoing to take forever to get through the line and I bet the food isn't any good either so why
bother"! Instead of looking foryour seat; you lookfor the door.
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"The design of the table and the foodgoes hand in hand," said Ken Stewart, Banquet Manager at the
Riviera Hotel in Las Vegas. "Whenyou walkup to a buffet, it's a lot like window shopping. It should
capture your attention and make yourmouth water; so much so that youcan't wait to dig in.
Perception is reality. If the table looksgood, the food looksgood; therefore, it must taste good."
As the old adage goes, "Younever get a second chance to make a first impression; this is especially
true in the food service industry, and everyoneremembers their "first impression." So how do you
make a visual impact and turn ordinary into awesome and blah into beautiful? Dress to impress! By
dressing the table in vibrant colored linens and coordinated skirting with interesting patterns and
textures, and eye-popping décor, in varying elevations; youwill have a spectacularly designed, take-
your-breath-away presentation that willstand out in a crowd.
"The presentation of a beautifully appointed buffettable sets the tone of the room and the evening",
said Frank Gregory, Senior Catering Sales Manager at the Bellagio Hotel. "When guests walk into a
room for an evening event, they're not really sure whatto expect or how to position themselves for
the
evening. When youwalk into a room that is set for a buffet dinner, especially in today's society it
creates an atmosphere of relaxation".
The birth of the buffetin Las Vegas is attributed to the late publicist Herb McDonald, "whoinspired
the all-you-can-eat buffetin 1946 more out of hunger than genius. One night while working late at
the El Rancho Hotel, McDonald brought some cheese and coldcuts from the kitchen and laid them
out on the bar to make a sandwich. Gamblers walking by said they were hungry, and the buffetwas
born". Gambling Magazine, July 10, 2002.
But according to foodhistorians, the first buffet was a type of cabinet or dresser that originated in
France in the 18th century.Small amounts of foodwere placed on this buffetto serve small groups
of people. The buffet has since evolvedinto one of the most effectivewaysto serve large groups of
people, a large variety of foodin a relatively short amount of time with maximum efficiency.The
buffethas carved out a distinct niche in today's marketplace and can be foundin casual and upscale
venues and private establishments around the country.