Buffets and stations
A staffed buffet that stays full, or three or four chef-run stations your guests wander between.
- Buffet
- $38 to $58
- Stations
- $46 to $68
- Minimum
- 40 guests
- Staffing
- 1 per 20 to 25
How we do it
Buffets get a bad name from steam trays left alone for an hour. Ours have a crew: one staff member for every 25 guests, keeping dishes full, hot and tidy, and answering 'is this gluten-free?' without guessing.
Stations are more of a show. A chef carves, sears or builds plates right there, which keeps lines short and gives guests something to watch. They work well for mixers, rehearsal dinners and weddings where people want to mingle.
Both styles let guests pick what they like, which makes them the easiest way to feed a crowd with mixed diets.
Included every time
- Chafers, serving pieces and buffet linens
- Staff to set up, run the line and clean up
- A card for every dish listing the main allergens
- Separate serving utensils for every dish, swapped when dropped
Allergies and dietary needs
We label every dish with its allergens and cook allergy plates apart. We are not an allergen-free kitchen, so we can't promise zero cross-contact.
How we handle allergiesWhat it costs
Ranges, because menus differ. Your written quote turns the range into one number.
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Blue Ridge buffet
Two mains, four sides, salad, cornbread
$38 to $58 per guest
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Taco and street-corn station
Two fillings, fresh tortillas, three salsas
$16 to $22 per guest, per station
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Fresh pasta station
Two pastas finished to order
$15 to $21 per guest, per station
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Carving station
Smoked brisket or herb-roasted turkey breast
$18 to $26 per guest, per station
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Grazing table
Local cheese, cured meat, fruit, breads, dips
$14 to $22 per guest
Good to know
- Stations need at least 50 guests and three stations. Fewer guests? A buffet costs less and works better.
- Buffet food is safe at the table for two hours. After that we replace it or take it away. We will not leave it out longer.
- Food prices only. The 20% service charge and tax are added on top.
The whole thing in four steps
You always know what happens next, and who to call about it.
Start with step one-
1
Choose the format
One buffet line or three to four stations. We suggest one based on your room and guest count.
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2
Build the menu
Pick mains, sides and stations from our menus, or ask for a swap.
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3
Plan the flow
We map lines so 150 guests get food in about 20 minutes, not 45.
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4
Serve and clear
Staff keep it full, then pack leftovers where the venue allows.
Buffets & stations questions
How long does a buffet line take?
With two-sided lines, about 20 minutes for 150 guests. We open a second line for groups over 180.
Can guests with allergies go first?
Yes, and we recommend it. Your lead can invite them up first, before shared utensils have been used across dishes.
Can we mix a buffet with stations?
Yes. A buffet for the main meal plus one station, often carving or dessert, is a popular middle ground.
Get a price in two minutes.
Two minutes in the quote builder gets you a price range on the spot. A real person sends the full written quote within one business day.
Office hours Monday to Friday, 9 to 5. Replies within one business day.