What do you like to do with leftovers?

I hardly ever throw food away. A lot of veggies can be blanched quickly and put into simple to make pies and quiches.

- pies; Basic mixture of eggs and ricotta spices and s&p on puff pastry rounds. Blanche veggies, add ham or other charcuterie in this slices. Put in the middle of the pastry but leave 2 inches uncovered. Fold edges over, egg wash and bake.

- quiches; Basic mixture of eggs and cream and often grated cheese. I also use puff pastry, but any homemade is OK. Filling; sometimes less is more, meaning not to many different things thrown in. Should be made with love as always.

Shepherd's pie or pot pie with leftover roasts.  Hunk it up for pot roast, chop it up for shepherd's pie. 

Pasta filling with leftover chicken.  Fried rice, cold noodles with chicken and soy/sesame, chicken and noodles Asian style, chicken noodle soup.

Not much in the form of left-overs at the restaurant with 3 dogs running around (and 15 lodge staff)

At home, all left overs get eaten, either in the same form as they were or they become stews, soups or some form of pie filling.

I just hate throwing food away!

First, you should not have that much leftover  and if you do something is wrong. Try and do a precost and abstract(figuring out what customerwill order in advance .( This is done by creative menu wording and composition). ****

Everything is recycleable if thought out in advance. Think of creative and new ways. Veges can become meatless patties and stuffings., croquettes. Vege omelettes etc.. Almost anything can be made into an Hor's D Ourves  This is a big portion of where the additional profit lies. 

****A MENU CAN BE WORDED AND PRINTED IN SUCH A WAY THAT YOU CAN ALMOST LEAD THE GUEST TO WHERE YOU WANT THEM TO READ AND WHAT THEY SHOULD ORDER.