I am the kitchen manager for a micro brewery and sandwich shop, we also make pizzas. We can sit about 100 people. I have been smoking meat for years and have brought that influence with me to the restaurant and we are changing the menu.
The smoked meats will be...
|Baby Back ribs|
We will also be making our own bacon and sausage.
What would the best way to schedule these items so that they are fresh everyday around 6pm. I know the brisket and pork will need to go on the evening before. I just want to know if any pro's out there have any advice. And also about the best way to reheat the proteins for service.
Thank you guys in advance!