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Old 07-29-2013, 08:31 AM   #13
aawa
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Join Date: 07-03-12
Location: Yorktown
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In the restaurant business there are small tricks to try to mitigate loss. One is to offer different dishes that use the same higher cost product. i.e. Brisket Slices and Brisket Sammich. Pulled Pork Sammich and a Grilled Cheese w/ pulled pork in it etc.

For pieces of meats that are left over, restaurants will try to repurpose them. Using leftover brisket in chili, leftover pulled pork in their baked beans, brunswick stew. Anything that can't be used can either be donated or thrown in the trash, but either way it is considered "waste".
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