Jim Norris, CCM, general manager, gives parents a night off by holding a kids' club every other week. From 6 p.m.-9 p.m., several sitters herd a group of kids through dinner and a movie. And, during the movie, there's lots of popcorn. This strategy has worked due to its very easy atmosphere and the lower price he charges. Norris said that his buffets are most profitable when he has more than 120 guests, which is usual for the big holidays.
Most clubs find that staffing needs are slightly lowered with buffets.
While fewer servers are needed, servicing the buffet is labor intensive. It's essential that the food display is kept looking good, so that the last people to serve themselves see the same beautiful spread as the first. It is also vital for safety that the hot items remain hot and the cold remain cold. This involves the constant switching of full platters for half-empty ones. For private receptions, when guests stop down at a table to eat for a while then move on, staff is required to clear plates so others can sit as party members mix and mingle around the room.