THE PARTYCHARLIE 1-2-3 BUFFET SET UP

Below is a blank PartyCharlie 1-2-3 Step by Step Buffet Set Up. As you move through the steps, you’ll fill out each stage to make sure your buffet is expertly planned. You’ll be sure that there’s room for everything and everything looks great.

MENU ITEMS

SERVING EQUIPMENT NEEDED

ADDED TO DIAGRAM

Now you’re ready to start with Step One.

STEP ONE

In the left hand column of your paper, list every menu item you’ll be having on your buffet. This Includes your:

· Soups / Minestrone

· Salads / Caesar Salad

· Breads / Garlic Bread

· Main courses / Lasagna & Herb Roasted Chicken

· Side dishes / String Beans

· Condiments / Parmesan Cheese, Chicken Gravy

· Desserts / Fresh Fruit Slices & Cake

Here is an example of Step One of the PartyCharlie 1-2-3 Step chart. You’ll notice that we’ve only filled in Step One so far. We’ll get to the other steps next.

Step One / MENU ITEMS	SERVING EQUIPMENT NEEDED	ADDED TO DIAGRAM
Minestrone Soup
Caesar Salad
Garlic Bread
Lasagna
Herb Roasted Chicken
String Beans
Parmesan Cheese
Chicken Gravy
Fresh Fruit
Cheesecake

STEP TWO

In the column next to each menu item, list everything you’ll need to serve your menu items. Knowing what you’re putting the food IN or ON will tell you how much room you will need on your buffet table. So the day of your event you wont have to scramble for an additional table or even worse your buffet ends up looking bare. This includes items like:

· Chafing dishes

· Tureens

· Casserole dishes

· Platters

· Compartment servers

· Serving bowls

· Punch bowls

· Crocks

· Serving spoons

· Condiment spoons

· Ladles

· Ice cream scoops

· Salad tongs

· Serving forks

· Carving knifes

· Cheese knifes

· Butter knifes

· Cake servers

· Spatulas

Now that you’re done with Step Two, your chart will start to look like this.

MENU ITEMS	Step Two /SERVING EQUIPMENT NEEDED	ADDED TO DIAGRAM
Minestrone Soup	Soup Tureen & Soup Ladle
Caesar Salad	Salad Bowl / Tongs
Garlic Bread	Bread Basket
Lasagna	Chafing Dish / Spoon
Herb Roasted Chicken	Chafing Dish / Tongs
String Beans	Bowl / Spoon or Tongs
Parmesan Cheese	Bowl / Spoon
Chicken Gravy	Bowl / Ladle
Fresh Fruit	Platter or Bowl / Tongs or Fork
Cheesecake	Platter / Cake Server / Cake Knife

STEP THREE

· Now that you know what you’re putting your food in and on, you’ll know how much space you’ll need. Draw a diagram of your buffet. You don’t have to do the diagram to scale (although if you have the time and desire, it can only make your planning more exact). Just sketch out where on your buffet tables you will place your items.

· Remember to sketch in your disposable ware and any floral arrangements or décor items you’re planning on having because they will take up space.

· Check off each item on your chart as you draw it on your diagram. That way you know you’ve addressed it.

When you’re done with Step Three, your chart will look something like this:

MENU ITEMS	SERVING EQUIPMENT NEEDED	Step Three ADDED TO DIAGRAM
Minestrone Soup	Soup Tureen & Soup Ladle	x
Caesar Salad	Salad Bowl / Tongs	x
Garlic Bread	Bread Basket	x
Lasagna	Chafing Dish / Spoon	x
Herb Roasted Chicken	Chafing Dish / Tongs	x
String Beans	Bowl / Spoon or Tongs	x
Parmesan Cheese	Bowl / Spoon	x
Chicken Gravy	Bowl / Ladle	x
Fresh Fruit	Platter or Bowl / Tongs or Fork	x
Cheesecake	Platter / Cake Server / Cake Knife	x

In this case your diagram would look like this:

But don’t worry what your artwork looks like. Just draw it to scale as best as you can.

**It’s best to place your beverage in a separate location. Separating the food and beverage will increase the flow of your party/event. But, if you need to include your beverages on the buffet table, make sure you include cups, ice, beverage garnishes, wine/bottle openers, and cocktail napkins.

DIAGRAM OF BUFFET TABLE EXAMPLE ON GRAPH PAPER.