Taking a buffet from boring black and white to dazzling Technicolor can be as simple as putting in place a few effective upgrades that needn't break the bank. Recently, Don King, assistant director of the Shriver Center for Catering and Retail Sales, Miami University, Oxford, OH, put on a fundraising gala with a Wizard of Oz theme. The budget was tight, but hopes were high. “For me, upgrading a buffet means getting away from ‘Okay, we're going to put a bunch of chafing dishes down and let ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.