Hot lunch buffet menu

Building a buffet that works for everyone

A balanced lunch buffet has five parts: two proteins, one vegetarian main, a starch, a vegetable side and a salad, plus dessert. For groups under 25, one protein and one vegetarian main is enough. Above 60 guests, adding a third main shortens the line because people stop hovering over the one dish everybody wants.

Plan the menu so that a vegan, gluten-free guest can build a full plate from the line without special orders. Chana masala, basmati pilau, roasted vegetables and kachumber salad do that on their own. Then add individually packed meals only for serious allergies.

Portions per guest

• Protein: 150–180 g cooked per guest across all meat and fish dishes combined. People take a little of each, so two proteins do not mean double portions.
• Vegetarian main: order it for about 40% of the group even if fewer guests are vegetarian, because meat eaters take some too.
• Rice or potatoes: 150 g per guest. Vegetables: 100 g. Salad: 60–80 g.
• Bread or naan: one piece per guest.
• Dessert: one to 1.5 pieces per guest.

Service style: drop-off or staffed

Drop-off: the driver sets up chafing dishes with water pans and fuel, arranges the line, labels each dish and leaves. Chafing fuel lasts roughly two hours, which matches the time hot food should stay out. Check whether your building allows open-flame fuel; some office towers do not, and we will switch to insulated carriers or electric warmers.

Staffed: an attendant sets up, replenishes, keeps the line tidy and packs everything away. Staff are billed per hour; see event staffing. For more than about 80 guests, a double-sided line keeps the queue under ten minutes.

Hot food leaves our kitchen above 60°C, the temperature Health Canada guidance gives for keeping hot food hot, and should be served within two hours of setup.

What is included and what to prepare

The per-person price includes the food, serving utensils, chafing setup, disposable plates, cutlery and napkins, and a dietary label on each dish. On your side, clear one long table (about 2.4 m for 40 guests), keep it near an outlet if electric warmers are needed, and book a freight elevator if your building requires one. Lead time is 48 hours.