Leftovers in BBQ restaurants
First post in the forum.
I am wondering about what restaurants do with leftover BBQ from the day before. I know that many work hard to estimate amounts needed for the day and then when they run out, they run out. Others save and reheat leftovers the next day (wouldn't people notice?).
Ultimately, I think the ideal would be estimating as best as possible and then having a set of recipes that use the day before leftovers as an ingredient. For example, using ribs in a nacho recipe the next day.
I'm going to be opening a restaurant and this is my burning question of the week.
Any thoughts? Any recipe ideas for leftover ribs, pulled pork, or brisket?