A Buffet
Where Communication Feels Easy

A buffet is the format for events where conversation matters more than seating at the table.

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[ Buffets ]

About Off-Site Buffets

Guests move freely around the venue, meet at buffet lines and gastronomic stations, choose dishes and enjoy the evening at their own pace.

Concept Catering organizes off-site buffets in Moscow and beyond — for business and corporate events, presentations, exhibitions, openings, private celebrations and other occasions. We take care of the menu, delivery, setting up the food area, table setting and guest service.

How Service Can Be Organized

Formats can be combined. For example, most appetizers can be placed on the buffet line, hot dishes prepared at a gastronomic station, and individual items passed around.

Buffet Line

Dishes are placed in a shared area that guests approach on their own.

Passed Appetizers

Waiters offer dishes to guests directly throughout the event space.

Gastronomic Stations

Dedicated zones where dishes are assembled or cooked during the event.

How a Buffet Differs from a Banquet

The main difference lies in how the space and service are organized. A banquet involves guest seating and courses served in sequence. A buffet offers more freedom: the menu is built on compact appetizers and dishes that are easy to eat without a traditional table setting.

Canapés, tartlets, mini appetizers and portioned desserts make it possible to create a varied menu while keeping the event light and dynamic. For guests, it means freedom to mingle. For our team, it is precise math that stays behind the scenes.

More About Banquets

Service During a Buffet

A free format does not mean free-form service. The waiting team accompanies the event throughout the entire program: they replenish buffet lines on time, look after tableware and the cleanliness of the food area, attend to guests and keep the venue in order.

Service is organized so that guests notice the attention, but not the process.

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Buffet Gallery

Sparkling wine at the buffet

Caviar on an ice station

Canapés on the buffet line

Tray-passed service

Fruit skewers

Hostess welcoming guests

[ How the Menu per Guest Is Calculated ]

When organizing a buffet, it is not enough to simply decide on the number of appetizers. We take into account the duration of the event, its timing, the menu composition, hot dishes and desserts, the drinks list and the overall program.

That is why portion sizes and quantities are calculated individually. A short one-hour business buffet and an evening event lasting several hours require completely different menu volumes — even with the same number of guests.

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What Determines the Cost of an Off-Site Buffet

Once everything is agreed, you receive a detailed commercial proposal with the calculation of the menu and required services.

Number of guests and event duration
Menu composition and volume
Chosen service options
Number of waiters and chefs
Tableware, linens, furniture and equipment
Venue specifics and logistics

Specify the Event Details

Tell our assistant a few key parameters: the event format, number of guests, venue, and date. This is enough for the system to prepare a starter proposal.

Preliminary Estimate

Based on the parameters you provide, we will prepare a preliminary estimate: menu, service, logistics, and the approximate cost of the event. It only takes a few seconds.

Discuss the Project

After the preliminary estimate, a Concept Catering manager will contact you, clarify your preferences, and prepare the final proposal. We will help adapt the menu, service format, and event scenario.

Tell me a little about your event, and I’ll help you choose the menu and estimate the approximate cost. In which city is the event planned?

Anniversary of the «Burgas» Boarding House — 50 Years

The anniversary gala dinner in honor of the 50th anniversary of the «Burgas» boarding house was a grand event featuring partners, management, and invited artists.

100 Banquet 10/18/2024

Pavel and Irina's Wedding — An Intimate Wedding with Chinese Accents

A private wedding at a country house in Snegiri was organized in an intimate format, emphasizing a cozy atmosphere, free communication, and an evening buffet outdoors.

40 Buffet 08/10/2024

Tegola Picnic — Interactive Stations and Culinary Journey for Guests

The event was built around gastronomic stations with live serving and an interactive service format.

500 Buffet 09/13/2023

XWAY BBQ Day — Interactive Corporate Event

Live serving, cooking stations, and a free-flowing space created an atmosphere of engaged and informal communication.

190 Buffet 05/07/2021

Client Event for City Construction

A closed evening for partners and clients was organized for City Construction, featuring a business program and a networking area.

40 Buffet 03/19/2019

Europe Day

The foundation of the project was clear service organization, stable operation during a high flow of guests, and a well-thought-out serving structure.

600 Buffet 05/15/2018

All Cases

At Concept Catering, we do not use one standard canapé allowance for every buffet. Quantities depend on the event’s length, time of day, menu and the role food plays in the programme.

A one-hour welcome reception before dinner is very different from a three-hour event where the buffet is the main meal. We calculate portions and serving sizes from the event scenario, not simply the guest count.

With buffet delivery, you receive the agreed selection of food in purpose-designed packaging, without service staff. The minimum order for this option at Concept Catering is RUB 50,000.

A staffed buffet includes waiters, presentation, replenishment and ongoing upkeep throughout the event. These are distinct formats; the right choice depends on the programme, guest numbers and the organiser’s needs.

Yes. We deliver ready-to-serve buffet sets without service staff. Packaging options include practical clear-lid boxes that can be placed directly on a table instead of traditional platters.

Our managers can show you the available options and help match packaging to the menu, guest count and venue. It is a convenient way to host a smaller gathering without extra table settings or equipment hire.

For Concept Catering, a comfortable preparation period starts at seven days before the event. This gives us time to agree on the menu, schedule production and organise delivery or service without unnecessary haste.

We recommend considerably more notice for large events. Urgent requests—including next-day delivery—can sometimes be accommodated, depending on production capacity and team availability.

Costs can be optimised by adjusting the menu, presentation format or event setup. There is no one-size-fits-all solution: cutting staff or equipment can undermine guest comfort.

We review the budget in the context of the event and suggest changes that preserve food quality and the required service level. Sometimes revising a few dishes makes more sense than reducing the service team.

A classic standing reception does not require assigned seating. Buffet displays and cocktail tables generally provide space for food, drinks and conversation.

We nevertheless recommend some seating, particularly for longer events or guests who may find standing difficult. Suitable furniture can be included in the event setup, taking the venue into account.

Yes. Our catalogue includes vegetarian dishes, and we can adapt menus for dietary requirements, including gluten-free diets and the exclusion of specified allergens.

Please tell us about guests’ dietary needs in advance. We will select suitable dishes and put the necessary preparation arrangements in place to prevent cross-contact with the identified allergens.

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A Buffet
Where Communication Feels Easy

About Off-Site Buffets