There is a widespread myth that opting for a buffet meal will save you money over a served entrée. Incorrect! Chefs have to prepare more food per person for buffets, in anticipation of more food consumption. With a buffet service you need to prepare at least 1-1/2 portions per person versus 1 portion per person for a plated meal. Another way to keep your meal pricing down, opt for a selection of ONE plated entree. The more selections you have will increase your cost. And, with the addition of multiple selections, the higher price will typically prevail for all entrees. So, your chicken entree can end up costing you the price of seafood!