They put the cheap, filling stuff first. They charge for extras. They save money on personnel, of course.

One thing I would not have guessed: Preparing foods in bulk, as you do for a buffet, is far less expensive than one meal at a time. Much less food waste. And you can re-use stuff. Today’s fresh vegetable side-dish is tomorrow’s vegetable soup.

thehustle.co/the-econo…

I’ve never cared for buffet dining. If I’m eating out, I want somebody to bring me my food.

My work takes me to a lot of professional conferences, where I eat a lot of buffet hot lunches. Two tips:

Skip the leafy salad. It had nearly zero nutritional value. It isn’t even filling, and it just takes up room on your plate. You may not have a chance to go back for seconds.

Also, there’s usually some kind of roasted green veggie. Fill at least half your plate with that.