The good thing about end-of-year open houses is that you know a lot of people won’t be able to come; the bad thing is that you don’t know how many people will. Or when. That’s where some simple rules of thumb come in.

Plan the menu accordingly. By definition, an open house lasts several hours, so choose buffet dishes that require little maintenance, are easy to replenish and will withstand being left out for an extended time.

¢ Offer quantity and variety. Provide a balanced meal, with vegetarian options, for guests who expect a full meal, but also include an hors d’oeuvre and mini-dessert selection for those who just want to nosh. When guessing how much food to supply, err on the side of abundance and prepare items whose leftovers either freeze well or can be turned into something else.

¢ Keep the hot foods to a minimum. No host wants to fuss with maintaining lit Sternos under a chafing dish. (Do you even know where your chafing dish is, if you have one?) Opt for food that will last in a slow cooker on the buffet or, better yet, in a big pot over low heat in the kitchen. Set out serving pieces and napkins next to the stove and tell your guests to help themselves. Open houses suggest a laissez-faire attitude, and invitees fully appreciate that they are somewhat on their own.

¢ Anchor the buffet with a low-maintenance protein. Ham, turkey, poached salmon, leg of lamb, beef tenderloin and pork loin are excellent choices, but make sure you slice everything before serving. Don’t give guests the opportunity to hack your beautiful main course into a woeful mess.

¢ If it’s daytime, include something brunch-y. Offer lox and bagels with the requisite garnishes, or an egg dish that can be served at room temperature.