Put it at the end of the buffet table! Photo
courtesy Allen Brothers and Morton’s The
Steakhouse.

Here’s a follow-up to that tip, from chef Louis Eguarias:

Set the buffet table with less expansive items first: breads, salads, sides. Keep the expensive meat and fish dishes at the end of the line.

While many hosts, caterers and restaurants do this anyway—since people tend to consume the salad items first—there’s a rationale:

Much buffet food gets thrown away because guests misjudge their appetites. With this system, they’ll fill more of their plates with the less costly foods.

Those who want seconds can head back to the roast beef.

Do you know your cuts of beef?

Check out our Beef Glossary.