Main dishes are generally the most expensive item to produce on the buffet menu, with pricier proteins pushing up the overall dish cost. Chef Manan from Butler’s Chocolate Cafe shares his tips for producing cost-effective mains that are full of flavour. 

More is less: Ordering whole animals offers a creative opportunity for your chefs and a cost-saving for your budget. It also enables you to create a much wider selection of dishes, keeping your buffet menu fresh and varied for diners. 

Iftar prep and service is hectic, so it pays to make dishes quickly and efficiently. And that’s where ready-to-use products really make a positive difference.

Opting for cheaper cuts of meat – chicken thighs and lamb/goat ribs or shoulders – doesn’t mean losing flavour. Properly seasoned and paired with flavour-packed sauces, these cuts can deliver mouth-wateringly tasty dishes.