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This article needs additional citations for verification. A Ponderosa Steakhouse in West Branch, Michigan. Homestyle Dining LLC based in Plano, Texas. Its menu includes steaks, seafood, and chicken entrées, all of which come with their buffet for a nominal charge.
A lunch menu is also served. Unlike other chains with two names, such as Checkers and Rally’s, which uses only one of the names in a given region, restaurants in a given region could be named either Bonanza or Ponderosa. This is because Bonanza and Ponderosa were separate companies, which were later merged under the Metromedia Restaurant Group. The names of the restaurants were derived from the classic TV series Bonanza, which was set at a place called Ponderosa Ranch. A Bonanza steakhouse in Marquette, Michigan in 2011. In 1963, Dan Blocker, who played Eric « Hoss » Cartwright on Bonanza, started the Bonanza Steakhouse chain.
The first Bonanza opened in Westport, Connecticut. In 1965, Dan Lasater, Norm Wiese and Charles Kleptz founded Ponderosa in Kokomo, Indiana, moving the headquarters to Dayton, Ohio, in 1971. Ponderosa began operations to Canada by at least 1971 and remained in Canada until 1986, when the post-recession US appeared to present a more viable market for expansion. After closing most Canadian Ponderosa restaurant locations, the company returned to generating US restaurant franchises in 1986, reversing a previous freeze on new US franchises in the move to Canada.
In 1988, Ponderosa was sold to Metromedia. In 1997, Ponderosa and Bonanza united under the Metromedia Family Steakhouses organization to form a single restaurant concept marketed under either the Ponderosa or Bonanza brand. MFS was a forerunner company of the former Metromedia entertainment conglomerate founded by John Kluge. The chain’s parent company, Metromedia Steakhouses Company, filed for Chapter 11 bankruptcy in 2008, although it planned to reorganize around franchise operations and a profitable core of company-operated restaurants. Management Moves: Homestyle Dining LLC, Sage Restaurant Group ».
The Restaurant and Foodservice Market Research Handbook. Local Ponderosa restaurants fall from six to two », « Dayton Business Journal », April 18, 2003. Parent of Ponderosa, Bonanza steakhouses files for bankruptcy » « Dallasnews. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. For the furniture of the same name, see Sideboard. This article needs additional citations for verification.
The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, such as business conventions or large parties. Since a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less formal than table service. In recent years, however, buffet meals are increasingly popular among hosts of home dinner parties, especially in homes where limited space complicates the serving of individual table places. This custom had its prime during the early 18th century, and was developed into the more modern buffet around the beginning of 19th century. The smörgåsbord table was originally a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner that followed. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served.
Smörgåsbord became internationally known as « smorgasbord » at the 1939 New York World’s Fair exhibition, as the Swedes had to invent a new way of showcasing the best of Swedish food to large numbers of visitors. The term buffet originally referred to the French sideboard furniture where the food was served, but eventually became applied to the serving format. The word « buffet » became popular in the English-speaking world in the second half of the 20th century after the Swedes had popularized the « smorgasbord » in New York. The word is now fully accepted into the English language. While the possession of gold and silver has been a measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act and a gesture of conspicuous consumption. During the 18th century more subtle demonstrations of wealth were preferred.
The buffet was revived in England and France at the end of the century, when new ideals of privacy made a modicum of self-service at breakfast-time appealing, even among those who could have had a footman servant behind each chair. In a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff into a panic and the only food that could be served was a selection of what was found in the cold room. The knife is tabooed at the « buffet » lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve The following dishes cover the essentials of a « buffet » luncheon.