Master-lists Buffet

i. Scope

The Buffet category includes all operational equipment and serviceware associated with buffet presentation and food service across restaurant, banqueting, and event areas.
Items are specified to meet operational flow, hygiene standards, and design integration with built-in counters and décor themes.
Coordination with Interior Designer and Kitchen Consultant is required to ensure that freestanding and built-in elements work harmoniously.

ii. Standards

Should comply with standards including:

Fire & Life Safety (e.g., flame retardancy of fabrics, fire-rated finishes)
Electrical Safety (if applicable – e.g., heated displays, induction warmers)
Food & Hygiene (e.g., sneeze guards, food-safe finishes, stainless steel grading)
All in line with ANSI/BIFMA, EN, BS, or local equivalents (e.g., SONCAP in Nigeria).

iii. Samples / Brochures for Approval

Brochures for all items and sample units for critical guest-facing or custom-finished items (e.g., induction units, live cooking stations) must be submitted for hotel approval.
Sample reviews may involve live mock-up demonstrations, especially for high-traffic F&B zones.

iv. Project Stakeholder Input

Stakeholders involved in selection and approval:

v. Sustainability

Preference for:

vi. Installation

Items must be:

Delivered in accordance with the programme
Installed and tested according to supplier’s guidelines
Coordinated with MEP services, particularly for heated units, refrigeration, and ventilation
Stored in a secure and hygienic manner if early delivery is necessary

vii. Other Important Points

Confirm space planning for trolleys and backup storage for buffet inserts and lids
Clarify electrical loading for buffet counters
Ensure accessibility and guest safety features like anti-slip trays or rounded edges
Identify after-sales service coverage for critical equipment like induction or warming stations

viii. Functionality

Units must accommodate frequent setup and breakdown
Equipment should support varied F&B concepts (breakfast buffet, themed dinners, brunch, etc.)
Consider flexibility for both self-service and staff-served formats

ix. Key OS&E Items – Buffet

Chafing dishes (electric and sterno)
Induction warmers and compatible cookware
Buffet risers and display platforms
Bread baskets and cold display platters
Action station equipment (e.g., portable grills, crepe makers, carving stations)
Coffee and beverage dispensers
Heat lamps and sneeze guards
Trolleys for replenishment
Service utensils and labels for food identification
Decorative buffet elements (e.g., risers, live plants, signage)

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