Which of the following is a reason to put lower-cost items first on a buffet line?

Putting lower-cost items first on a buffet line primarily facilitates a faster movement through the line by allowing guests to quickly select these items without much thought or deliberation. These items often tend to be simpler, more straightforward dishes, encouraging guests to make quicker decisions. This arrangement helps reduce bottlenecks in the buffet line, allowing it to flow more smoothly. As guests load their plates with less expensive and more familiar options, the overall speed of service increases, improving the dining experience for everyone.

Other options do touch on different aspects of buffet management but do not directly address the operational efficiency gained by placing lower-cost items first. For instance, while it's true that some guests may favor popular dishes that happen to be low-cost, popularity does not guarantee quick service. Additionally, balancing costs is certainly an important consideration in menu planning, but it doesn't directly relate to guest flow through the buffet. Lastly, while lower-cost items might sometimes overlap with healthier choices, this is not a universal rule, nor is it the main reason for their placement in the buffet line.