Arrange assorted dinner rolls, croissants and sliced brioche on covered bakery trays or baskets. Keep croissants covered until service to preserve flakiness. Place butter and preserves in small serving dishes with spoons and label each jar.

Cheese & Cold Cuts Platter

Arrange sliced cheeses and cold cuts on chilled platters in overlapping layers. Keep platters refrigerated until 15 minutes before service and replenish as needed during the service period.

Fruit Display

Wash and dry all fruit. Arrange whole fruit (apples, bananas, oranges) in bowls and make a separate platter with grapes and berries. Replenish from cool storage as items run low.

Hot Buffet

Roasted Baby Potatoes

Preheat oven to 220°C (425°F). Toss baby potatoes (halved if large) with 60 ml olive oil, 20 g chopped parsley, 2 tsp salt and 1 tsp ground black pepper. Spread on sheet pans in a single layer and roast 30–35 minutes until golden and tender. Keep in a warming unit set to 90–95°C.

Bacon & Sausages

For bacon: arrange strips on sheet pans lined with racks. Bake at 200°C (390°F) for 12–18 minutes depending on thickness until crisp. For sausages: sear in a skillet with 30 ml olive oil over medium heat, turning to brown all sides (8–12 minutes), then finish in oven at 180°C for 8–10 minutes. Transfer to heat-holding pans with lids and keep at 90–95°C.

Sautéed Cherry Tomatoes & Peppers

Slice bell peppers and onions. Heat 30 g butter and 30 ml olive oil in a large skillet over medium-high heat. Sauté onions until translucent (4–5 minutes), add peppers and cook 5 minutes, then add cherry tomatoes and cook 3–4 minutes until tomatoes blister. Season with 1 tsp salt, 1/2 tsp black pepper and finish with 10 g chopped parsley. Hold in a warm chafing dish.

Made-to-Order Eggs & Omelette Station

Station Prep

Set up a hot griddle or induction burners with nonstick pans, utensils, and portioned toppings. Keep shredded cheese, diced ham, mushrooms, peppers and chives in labeled small pans on ice nearby for food-safety compliance.

Scrambled Eggs (bulk prep)

Whisk 48 large eggs with 500 ml whole milk and 125 ml heavy cream until homogeneous. Season with 2 tsp salt and 1 tsp black pepper. In batches, melt 30 g butter in a nonstick pan over medium-low heat, add a ladle of the egg mixture and gently stir with a rubber spatula until curds form and eggs are creamy, about 3–4 minutes per batch. Transfer to a steam table pan and keep at 65–70°C for service.

Made-to-Order Omelettes

For each omelette, beat 2–3 eggs with 15 ml milk, season with a pinch of salt and pepper. Heat 10 g butter in a nonstick pan over medium heat, pour eggs and tilt pan to set. Add desired fillings (cheese, ham, mushrooms, peppers) to one half, fold and finish 1–2 minutes until set. Garnish with chopped chives and serve immediately.

Cereals & Yogurt Bar

Cereals & Toppings

Place assorted cereals and granola in labeled dispensers or bowls. Provide scoops and small bowls. Place mixed nuts and dried fruits in small bowls with serving spoons nearby.

Yogurt & Honey

Fill chilled serving vessels with plain and flavored yogurt. Provide jars of honey and spoons, and offer granola and dried fruit as toppings. Keep yogurt on ice or in a refrigerated well at 4°C until service.

Beverage Station

Coffee & Tea

Brew freshly brewed coffee in commercial brewers to yield approximately 6 liters. Keep in insulated airpots or urns at 85–90°C. Provide hot water for tea with assorted tea bags adjacent, along with sugar, sweeteners and milk jugs.

Juices & Cold Milk

Keep orange and apple juice chilled in dispensers or carafes with labels. Place cold whole and skim milk in chilled containers or small jugs with spoons/ladles for self-service.

Condiments & Garnishes

Setup & Replenishment

Arrange ketchup, mustard, maple syrup, salt, pepper, and chopped chives at appropriate stations (hot buffet, eggs station, pancake/waffle area if present). Replenish as needed and keep condiments covered where possible.