"Dishes with a lot of moisture are good for buffets," says Cantrell. "Shrimp and grits, chicken with gravy—dark meat hold better than breast—and things with sauces, like meatballs, can handle heart beating." Chafing dishes—metal pans that use an outer layer of hot water to keep Food warm—are a staple of buffet lines, but they can dry out foods like salmon and broccoli when they aren't served in a broth. So instead, per Miller, a buffet menu typically includes salad, bread, two proteins, and accompaniments. The accompaniments, or sides, are often a combination of veggies, starches, and grains selected to complement the main proteins.