1. Menu Roulette
One Menu, Endless Service Styles
Presented by:
Warren Dietel, President & Owner
Orlando, FL

2. My Story
Warren Dietel, Owner & President
• Entrepreneurial from the beginning
• Professional Experience
– Car Detailing, Puff ‘n Stuff Catering, Disney
Weddings, Disney Institute, Scott Kay
• Purchased PnSC in 2003
• International Caterers Association Director
• Partner with Fresh Ideas, East and
RPI Purchasing

3. The Puff Story
• We started as a bakery
• Opened in 1980 as a family-owned business
• Purchased from my parents in 2003Expanded Infrastructure in
Orlando in 2006 to support growth
• Tremendous potential + aggressive growth plan = 267%
growth in 3 years

4. The Puff Story
• Over 450 staff members strong (50 FT)
– Diversifying segment base
• Expanded to Tampa in 2009 with an acquisition and opening of
a second office and commissary
• Plans to add third office in St. Louis later this year
• Six exclusive venues & many more preferred
• “Passionately Perfecting Life’s Celebrations!”

5. Today’s Session
ALL ABOUT SERVICE STYLES!
• How the client’s needs affect service style
• How the type & size of the venue affects
service style
• How the type & size of the group affects event
flow
• How labor and food costs affect the event
• One item – 7 service styles

6. SEEK FIRST TO UNDERSTAND, THEN TO BE
UNDERSTOOD!
STEPHEN COVEY
Does the client want
mingling all night?
Seated for the duration? A little of both?
Traditional, fun, is there a business objective?
You must understand their objective.

7. Small Groups
What’s your goal?
• Networking
– Cocktail style with passed hors
d’oeuvres are unobtrusive
– Action stations that encourage
movement and conversation
• Intimacy/Relationship building
– Seated meals via buffet or
– plated service, depending on budget

8. Medium-Large Groups
What’s your goal?
• Presentation/Programmed Format
– Plated meals provide control over the
group and the timing of the program
• Similar rules apply for Networking
and Relationship Building
– Ensure you’ve selected a venue that
accommodates the service style

9. Buffet Service: Pros & Cons
LABOR FOOD COSTS
• PRO: Require fewer • CON: Portions are
staff than plated meals more difficult to control
• Involves the least guest than plated and passed
interaction styles
• Ensure adequate set-up
and bussing staff

10. Action Stations: Pros & Cons
LABOR FOOD COSTS
• CON: Requires both • PRO: Portion sizes are
front and back of precisely controlled
house culinary. • CON: more stations =
Increase staffing level increased opportunity
to account for for accurately
increased plate count. estimating quantities.

11. Plated Service: Pros & Cons
LABOR FOOD COSTS
• CON: Requires the • PRO: Portion sizes are
most staff for plating precisely controlled
and service • PRO: the least food
• CON: Requires precise waste
timing
• PRO: Provides the most
attentive service to
guests

12. HOW THE TYPE & SIZE OF THE
VENUE AFFECTS SERVICE STYLE

13. • Small or confined “front of
house” spaces
– Homes, museums, offices, etc.
– Buffet: provides central food
locations and seating can be
spread throughout the space
– Action stations: creates movement
through the space, discouraging
guests from stagnating in one area

14. • Small or limited kitchens:
– Require creative use of space (i.e. mobile kitchens)
– Buffet: allows for a seated meal without plating space
– Action stations: uses the “front of house” for cooking and
presentation
– Temporary kitchens – tents and client space

15. Venue Perks
• Ample kitchens and open event
space:
– Allow culinary freedom of choice
– Perfect environments for plated meals
– i.e. banquet halls, ballrooms, etc.
• Open or “show kitchens”:
– Offer unlimited possibilities to bring the
culinary action to guests
– Top Chef Competitions, large action
stations, action “buffets”

16. A Recipe for Success
• Start with a common item/sauce/ concept for
variations
• High-end menu items can be tailored for the
appropriate course and portion size
– Lobster Mac ‘n Cheese = 7 service options
– Hors d’oeuvre (2), buffet, plated, family style & action
stations (2)
• Find a winning balance
between budget and
brilliance!

17. Lobster Mac ‘n Cheese is a rich
interpretation of a classic comfort
food. This dish debuted on our
menu an a luxurious hors d’oeuvre
Chef Bar combining fresh Maine
lobster meat, savory pasta,
Prosciutto de Parma, petit pois, and
rich cream in a decadent eighty
pound Grana Padana cheese wheel.
The finished dish is garnished with a
basil leaf and presented to delighted
guests on a crisp Cheddar and
Edam cheese tuile.

18. Options 1 & 2: Hors d’oeuvre
• Smallest portion
sizes
• Tray passed
• Perfect for large
groups
Butler-passed Butler-passed
in an edible cup as a mini plate

19. Option 3: Buffet
• Medium portion
size
• Cost effective
service style
Buffet Style
presented in a chaffing dish

20. Option 4: First Course
First Course
in a plated meal
• Medium portion size
• Elegant service style
• Introduce refined
ingredients to more
simple meals

21. Option 5: Family Style
• Most generous
portion
• Relaxed service
style fosters
conversation
Family Style
presented on a shared platter

22. Options 6 & 7: Action Stations
Pre-prepped and
served from chef’s
chaffing dish
• Most exciting and original presentation
• Most expensive execution
Prepared to order • Cost can be controlled by adjusting
chef’s service style

23. One Menu, Endless Options!
1. $ Hors d’oeuvre – Butler-passed in an edible cup
2. $ Hors d’oeuvre – Butler-passed as a mini plate
3. $$ Buffet – presented in chaffing dishes
4. $$ Plated – as a first course
5. $$$ Family Style – presented on a platter
6. $$$ Action Station – served from a chaffing dish or
cooked to order

27. Thank You!
To download a copy of my slides, go to:
http://www.slideshare.net/WarrenDietel
Warren Dietel | warren@puffnstuff.com | 407.629.7833
www.facebook.com/puffnstuffcatering | Twitter: @pscatering