How to Navigate All-You-Can-Eat Buffet Restaurants Like a Pro | Eater
"A pay-by-weight hot bar/deli setup where cost is dictated by weight, so think about volume versus heft: avoid heavy, dense sides and bone-in meats (which are costly for the edible yield) and instead use lightweight items like leafy greens to add bulk without rapidly increasing the bill." - Whitney Filloon
