I always had a passion to start my own restaurant. One of the dilemmas i am facing and none of the books that i have read about the restaurant business mentions this, is that how would i how much to cook or a certain dish? For example, a lasagna, if i were to make a huge dish and only sell some or not sell at all, it means the rest is wasted. How do the restaurants prevent wasting food and saved it for a day two and still be fresh?
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