Reception presentation
To ensure the perfect presentation of your products at all the events you organise, Stellinox invites you to discover its wide range of equipment designed for professionals. Enhance your receptions and highlight your meals and buffets with a catering display, a stainless-steel cake stands, a server, a chafing dish, a refrigerated cold buffet, a service trolley... Whatever the occasion (cocktail party, wedding, birthday party, seminar buffet...), you will find the professional equipment best suited to your needs.
Buffet catering
Stellinox offers you a very wide range of equipment and accessories for the presentation of all your sweet or savoury buffets: meats, cheeses, desserts, salads, pastries or your cocktail buffets, serving aids, hot or cold food storage, as well as many items that will help you to present and decorate your buffets, whether in classic catering or in events.
What is the budget for a cold buffet for 50 people?
The budget for a cold buffet for 50 people can vary depending on several factors such as the quality of the ingredients, the type of meals on offer, the region you are in and whether you use a caterer or prepare the meals yourself. Depending on your choices and your organisation, you can adjust the budget to meet your expectations and those of your guests.
- Caterer: for a "low end" buffet, expect to pay 10 to 15 euros per person, for a total of 500 to 750 euros; for a "medium end" buffet, expect to pay 20 to 30 euros per person, for a total of 1000 to 1500 euros; and for a "high end" buffet, expect to pay 35 to 50 euros per person or more, for a total of 1750 to 2500 euros or more.
- prepared by you: with simple ingredients, budget between 5 and 10 euros per person, or 250 to 500 euros in total; with average quality ingredients, budget between 10 and 20 euros per person, or 500 to 1000 euros in total; with high-quality ingredients, budget between 20 and 30 euros per person, or 1000 to 1500 euros in total.
What can influence the cost of the cold buffet?
- The type of food: cold meats, cheeses, salads, fish, seafood, desserts
- Beverages: wine, beer, soft drinks
- Equipment and decoration of the catering buffet: tablecloths, plates, cutlery, glasses, decoration.
- Additional services: table service, furniture rental, etc.
Budget management tips
- Plan in advance: this allows you to take advantage of promotions and buy in bulk.
- Choose seasonal meals: seasonal products are often cheaper and of better quality
- Opt for simple but tasty dishes: salads, quiches, cheese and charcuterie platters can be economical and appreciated.
- compare quotes: if you use a caterer, ask for several quotes to get the best deal!
What can be included in a cold buffet?
A cold buffet can be made up of a wide variety of meals, offering a wide choice to satisfy all tastes. Here are some suggestions that can be adapted to suit your guests' tastes and the theme of your event:
Starters and appetisers
- Charcuterie platters: ham, sausage, pâté, terrine
- Cheese platters: selection of cheeses, with dried fruit, bread and crackers
- raw vegetables and dips: carrot sticks, cucumbers, peppers, celery, cherry tomatoes, accompanied by hummus, tzatziki, guacamole and other sauces
- canapés and toasts: smoked salmon toast, tuna or sardine rillettes, tapenade, aubergine caviar
- Mixed salads: pasta salad, vegetable salad, olives, feta cheese, rice salad, vegetable salad, tuna salad, corn salad, potato salad, egg salad, gherkins and mayonnaise, lentil salad, vegetable salad and vinaigrette.
Main courses
- Cold meats: roast beef, thinly sliced, roast chicken, served cold with mayonnaise or mustard sauce, cooked ham, sliced and served with cucumbers.
- Fish and seafood: smoked salmon with lemon, capers and red onion, prawns with cocktail sauce, fish terrine served with green sauce or lemon mayonnaise.
Quiches and savoury pies
- quiche Lorraine or variations with vegetables, cheese and salmon
- Vegetable tart: with seasonal vegetables and cheese.
Side dishes
- Grilled vegetables, aubergines, courgettes, peppers, marinated in olive oil
- Potatoes, in salad, cold gratin or roast potatoes
- Bread and pastries: Assortment of breads, baguettes, cereal breads
Desserts
- Fresh fruit: fruit platters and fruit salads
- Cakes and tarts: fruit cake, apple cake, strawberry cake, chocolate cake or other cakes of your choice
- Mini pastries: éclairs, cream puffs, macaroons
- Fromage blanc and fruit coulis or yoghurt and dried fruit
Beverages
- Non-alcoholic drinks: fruit juices, flavoured waters, lemonades
- alcoholic beverages: wine, beer, cocktails
Practical tips
- vary textures and flavours to keep guests interested
- Offer vegetarian and gluten-free options to cater for different diets
- Provide sufficient quantities: in general, we calculate about 500 to 700 g of food per person for a buffet.
