A Feast For The Eyes

By Helena Masters

“Why not distinguish your buffet from the rest?” This is the question that David Woolfson, owner of Buffet-World, poses to his clients. And with his innovative and resourceful solutions to creating buffet displays that excite and entice guests even before the food is on their plates, why indeed not?

‘A meal consisting of several dishes from which guests serve themselves’. This is the dictionary definition of a phenomenon that we as South Africans are well acquainted with. And we’re not the only ones who appreciate the variety and choice that a buffet offers. The Italians, Greeks and Scandinavians – just to name a few – all have their own traditional versions in the forms of antipasti, mezze and smorgasbords. So what is it about a buffet that has us coming back for more?

“A buffet is a senses thing,” says Buffet-World owner David Woolfson. “It’s a concept of ‘more’. You see a buffet which excites you and you see a variety of food, from which you’ve got to make your own choice. Different tastes and aromas as well delight the palate. It’s not nouvelle cuisine. There’s always something that you will like, and usually it’s at a good price and is value for money.”

From an operations point of view, there are benefits too. You have more control over costs and quantity than you would have over an ᠬa carte menu guessing who will order what, and it is far more planned when catering for large numbers of people. Guests get variety, it’s normally child-friendly and the service is quick. Buffets are especially cost effective for establishments that have a lot of traffic on a daily basis and in places where customers are guaranteed to return, such as cruise liner restaurants, resort hotels and casinos – the so-called ‘captive audience of diners’. Most hotels have a breakfast buffet, making at least one meal of the day self-service. But you get buffets, and then you get buffets. And this is where David and Buffet-World come in.

“I saw a gap in the market for a niche company that would focus on distinguishing your buffet from the rest,” David explains. “How do you make your buffet stand out? You need good food and a good chef. But chefs need practical and attractive instruments to serve and present their food. That’s what I focus on.”

“By working closely with the chef or Food and Beverage manager, we try to offer solutions as opposed to individual items. We offer a concept to try and jazz up your dessert buffet or to make your salad station stand out,” David says. “This is done by incorporating different products of different textures, materials, heights and areas of focus, while keeping the practicality and functionality foremost in mind.”

David is the Sub-Saharan representative, importer and distributor of eight different international brands of foodservice and buffet-related ranges. With a Hotel School management qualification and background and many years of experience in the hospitality industry at a senior level, both in operations and hospitality supply, he had not only experienced the need for versatile, durable and innovative equipment, but he’d been exposed to international offerings while visiting overseas exhibitions over the last 20 years. When the time came for him to start his own business, he had a good idea of the mix of products he wanted to import into South Africa as well as the passion and knowledge for the concept of Buffet.

“There is a huge variety of products available,” David says. “Each one of the product ranges that I represent has its own feel about it and gives the chef flexibility to do different things. The idea of offering foodservice display solutions to restaurant owners, Food and Beverage managers and chefs is a fairly underutilised concept in South Africa, as we are mostly limited to porcelain or ceramic service ware, some glass and stainless steel, but these are all limited in both range and colour.”

“Whether it’s a small boutique hotel breakfast buffet or a buffet at a convention centre for a huge conference, your presentation needs to look good,” David adds. “And just because you’re not a five-star hotel, doesn’t mean you can’t have a great salad bar or dessert display, for example.”

One of the ranges David imports, called Bugambilia, is made of cast aluminium, Hand-crafted and manufactured in Mexico.

The resin-coated aluminium can handle temperatures from minus four to 93 degrees Celsius and comes in 20 different colours and an assortment of shapes and sizes. “This range is brilliant for salads and desserts, as they maintain temperature,” David points out.

“The biggest problem in hotels is chipping and breakages. Porcelain is fragile and square corners and thin edges in some cases are not conducive to heavy usage. Bugambilia products are very strong and durable, and are also dishwasher safe and NSF approved. They have a three year manufacturing warranty under correct usage against peeling and chipping. Singapore Potterhaus and American-manufactured Gourmet Display are two other ranges that David has recognised for their innovative aesthetic and functionality features.

Potterhaus Singapore is a leading glassware food and beverage concept that concentrates on design and ways to beautifully display food, while Gourmet Display focuses on interesting designs and shapes. Specially engineered to distribute and carry weight, and using different materials to highlight certain features, this range incorporates everything from spiralling dessert stands to convenient and clever juice machines.

Icecraft International is an Australian company that produces fully reusable customised ice moulds in literally any shape or size – be it a company’s logo or a five foot long ice bar! “This way, if you have a sculpture that you use often, you don’t have to pay a sculptor every time,” David explains. “Anyone can use it, and once you have it in your F&B stock, you can really add value to your buffets and functions.”

David also works with The Ice Company in Cape Town, providing a service where people can buy-in an ice sculpture without buying the mould. HiKing, an electronic company which manufactures professional chocolate fountains, is another company that he represents. With fountains as large as 7 tiers for up to 500 people, this range is a real show-stopper!

“A lot goes into understanding what the chef needs to display his food. You have to be a good listener and be able to give him or her options. Choice is important,” David notes.

“I suggest what’s new and trendy – it’s not just about having straightforward dishes with salads lined up military-style. You’ve got to show innovation. I match the establishment’s needs with the right products, thus making their display completely unique.”

So, making your restaurant or hotel’s buffet one that keeps the crowds returning may not be as elusive as once imagined. By keeping in mind that design, presentation and functionality are just as important as the food being served, you may just make all the difference to your guests’ next buffet experience!