I have been catering for 10 years now and in the middle of taking a big step and opening our own BBQ restaurant. We will be the only real BBQ joint in town. My question is even though I don't want to I know we are going to have to reheat some meats on a daily basis like Ribs, brisket and Tri-Tip when we first open up until we can figure out the right amount to cook and have less loss. What is the best way to do this?