Its for a new restaurant that opens in a week so we have no idea how many covers to expect.. I work in a retirement community now so my numbers there are fairly consistent and excess gets saved for OBrien or home fries. Thank you for sharing your experiences
How do we prevent a potato that has been baked then held from firming up and losing its fluffiness? Are russets the best for this (because of the high starch content) or is there a better variety for this use? Thank you for your help.
Hard to say without seeing your menu but having a way to utilize leftovers is essential as well as cross using ingredients like fresh basil for margherita pizza can be made into pesto for a sub when it starts to turn