Gttxyz

What do you do with the food which is left after end of service? Serve it up again the next day? Have always wanted to know about how such places do with the large quantities of food left after a days end.

Are production quantities different for each day? High on weekends and somewhat low on slow days? Or are they consistent throughout the week? Second question, how do you account for the food which has to be thrown away/turned over from a financial aspect of your business, lost opportunity cost? Whats the financial treatment of such food items?