The buffet line and the table it feeds: chafing dishes and heated displays to hold temperature, then platters, plates, chargers and cutlery. Holding equipment is what the guest judges — food that has sat at the wrong temperature for an hour is the thing people remember.
Chafing dishes and electric bain maries hold hot, heated display cabinets and showcases cover pastry and roast meat, and refrigerated or ice-deck cases handle cold and seafood.
Yes — plates and bowls, charger plates, cutlery sets, serving platters and trays, plus wine, champagne, whiskey, shot and cocktail glassware for the toast.
Yes — we size the line off your maximum sitting, not an average: pan count on the bain marie or chafers, tier count on the heated cases, and place settings per cover. Tell us the number and we'll build it.
