Styles of Service

Display Stations offer an assortment of menu items at several displays for guests to move about and serve themselves.

• Ideal for casual or upscale receptions
• Provides flexibility with room setup and works well with limited seating
• Economical option for receptions; requires least amount of staff
• Combine with Tray Passed or Action Stations for larger or high-end events

Tray Passed features bite-sized hors d’oeuvres conveniently offered from platters to guests as they mingle.

• Adds elegance to a reception
• Works well where space or seating is limited
• Requires culinary staff and servers
• Add a twist by offering tray passed desserts

Action Stations showcase Chefs preparing unique menu items while serving and interacting with guests.

• Fun and entertaining for receptions or main meal service
• Appetizing aromas add to the ambiance as Chefs are cooking
• Encourages guests to move throughout the event space
• Combine with Display Stations or Tray Passed for receptions, or offer three or four Action Stations for a meal

Buffets present an array of menu items on long tables where guests serve themselves before taking their seats.

• Great for full meal service for small or large events
• One buffet station (accessible from both sides) will serve up to 100 guests.
• Generally less staff; may require attendants to serve entrée
• Add a carving station and china to create a more formal event

Plated service features menu items composed on china plates by culinary staff, and presented by servers to seated guests.

• Formal and elegant meal service, with personalized attention to guests
• Higher levels of staff than other service styles
• Requires adequate staging area for culinary team
• Usually consists of three courses, and guests pre-select from two entrée choices when they RSVP. One or two course plated luncheons are also an option.