Buffets are back on the menu, and not just for hotel breakfasts or wedding receptions.
In the world of corporate events, we’re seeing a serious comeback for this classic catering choice and it’s not hard to see why. With cost-effectiveness and networking sitting high on every organiser’s priority list, the buffet is ticking all the right boxes. And no, we’re not talking about soggy sausage rolls and curled-up sandwiches. Today’s buffets are bold, brilliant, and anything but boring.
Why are we loving the buffet again?
Because it saves money and still delivers. Budgets are tight. The cost-of-living crisis hasn’t skipped the events industry, and organisers are under pressure to do more with less. Buffets offer a smart way to keep the per-head spend sensible while still feeding a crowd well. That means companies can invite more people without huge budgets.
Street food vibes and proper variety.
Forget beige food. Today’s buffets borrow from the best of the street food scene; think gourmet sliders, sushi bars, mini bao buns, artisan pies, and spring rolls with amazing flavours. There’s something for everyone, from vegans to meat lovers, and it looks the part too.
It’s less formal, more flexible.
Buffets fit the new wave of informal, relaxed events. No table plans. No waiting to be served. Just good food, good flow, and the freedom to chat with whoever you like, for however long you like. And if you want to make a quiet exit halfway through, no one’s going to notice you’re not finishing a dessert course.
People value their time.
We’re all a bit more selective these days. Attendees want events that respect their time and give them freedom. Buffets let people pop in, grab a plate, have a conversation or two, and leave when it suits them. Simple. Efficient. Respectful.
It’s not just about piling food on a table, chefs are getting creative. Buffets are getting a serious upgrade thanks to some clever kitchen thinking. It’s not unusual to see chefs finishing dishes on the buffet table or adding a bit of theatre with a live garnish or drizzle. It’s all about making the experience feel a bit more special, without adding to the cost.
We’re seeing more clients go for reception-style events with bigger guest numbers. The per-head spend might be down, but the experience isn’t. In fact, the relaxed format makes people more likely to attend. There’s less pressure, less formality and more opportunities for natural, easy networking.
Buffets do bring a few logistical challenges though; people can drift off early, and no one wants the food table looking bare halfway through. But good chefs know the trick is to refill little and often. Delegates can do their bit too; only take what you’ll eat (we know the mini Yorkshire puds are tempting, but you don’t need ten.)
With more awareness around food allergies and lifestyle choices, buffets now come with clear labels, ingredient lists, and proper signage. That’s good news for everyone – no awkward guessing games, and fewer risks.
The buffet’s return isn’t just nostalgia, it’s a smart response to the way we work, eat, and network now. It’s flexible, social, cost-effective, and easy to scale up. With a bit of thought and creativity, it’s a format that can carry an event and leave guests satisfied – without the stiffness of something more formal.
Done well, the buffet doesn’t just feed people it fuels conversation, connection, and the kind of relaxed atmosphere where real connections happens.
Mark Field, General Manager, Victory Services Club
(This article was first published in Conference News June 2025 )
