Because most of them bring others along with them, it has renewed interest in the event. So, although this weekly buffet isn't very profitable, the stand-up cocktail reception buffets are. Kevin O'Brien, director of catering for the Yale Club in Manhattan, also finds large buffet receptions very profitable. Along with Richter, O'Brien takes great pains to make his parties beautiful. Eye appeal is very important.
Folks see everything before they eat it.
Appearance is one element in a successful buffet party that contributes to the creation of a total environment that fosters an open social easiness among attendees. Buffets get people moving around a room, unlike a sit-down dinner in which guests are rooted to one spot for 90 minutes or more. Food stations scattered around the ballroom add interest and movement in this open environment. Food stations with chefs creating pasta and other Italian dishes represent the Little Italy section of New York. The 5th Avenue Deli, complete with hot pastrami, along with Chinatown's wok station, creates a definite mood.