Phase 5: Breakdown

Kitchen breakdown can begin toward the end of the buffet event, when the service reaches the point where no more platter replacement or replenishment is likely to be needed. At this point, the kitchen staff can begin storing unserved food and cleaning up.

In the buffet room, the timing of breakdown is more problematic. When a buffet has been served to a unified group of invited guests, breakdown of the savory buffet line(s) and stations can begin when it appears all guests have been served and have had a chance to return for second helpings. A good rule of thumb is to start breaking down when the line or station has not been visited for at least 30 minutes. In some situations, such as a continuously operating, established buffet, the lines and stations are expected to remain staffed and open until a certain time, whether guests are eating or not. The dessert buffet line and the coffee station should remain open and presentable until the last guest leaves the building.