For hotels, buffet counters at banquets have a greater overall function than simply providing food for service; they directly represent the brand identity of the venue, are important factors in guest satisfaction, and serve as an important mechanism for organizing their event operations. The context of a hotel banquet operation is unique. There is an urgency to serve food, high volume of guests, and a need to display the food at the counter as a logistical support and visual centerpiece.

Hotel banquet buffet counters work in a very different environment than counters used in normal food service, which means that the design of the buffet counter needs to address three unique challenges: the ability to adapt to variable spaces, the need to keep food quality in mind for longer-lasting service, and the design must accommodate the fast-paced workflow of staff and customers. Our design approach begins with our thinking on modularity – a principle that cannot be ignored for hotels that have events in several spaces.

We use commercial grade High-Pressure Laminate (HPL), Class 1 Fire Rated. This material is not surpassed in terms of impact-resistance, moisture-resistance, heat-resistance, and chemical-resistance. With a virtually endless number of woodgrains, solids, and custom patterns, HPL can be integrated with any hotel brand or event theme. For a more upscale, seamless look, stone and stainless steel materials can be used for the countertops – allowing for less seams which can promote the growth of bacteria.