My auntie said that having a food service business is a good source of income. Money revolves fast so one can still get a reasonable amount of cash even if the set mark-up is low. Canteen concessioner is one of the good option cause there is a tendency of monopoly. Besides its a no waste business, any leftover food can be recooked the next working day.
Did I heard,”leftover foods are recooked the next working day”?
I used to worked at my alma mater. My wife and I were both working so we do not have time to prepare our pack lunch. My only option was to buy ready cooked dish at university canteen. But eating there was not a good experience because their great tasting dish today may not be as good tomorrow. Why? Its because they were recooking leftover foods of yesterday. My sense of taste is sensitive enough to detect recooked viand and rice.
According reliable source, leftover menudo can be mixed with adobo, chicken and vegetables with fried rice, pork adobo to pork barbecue. The possibilities are endless depending on cook’s creativity.
Recooking or reheating foods is a good practice at home. Any leftover foods are immediately placed inside the refrigerator to slow down the activity of possible contaminants or in freezer for longer storage period. A food placed in freezer compartment can last for months and for years as long as it is frozen, all microbial activities are neutralize in this condition.
Recooking foods is a good practice at home but in food service facility is another story. Foods in canteen and turo-turo restaurants (food business where a variety of dishes are displayed on shelves so the customers can choose) is not a good idea and should not be practiced. All foods are displayed on shelf for three hours or more, the best seller may take less than one hour and some may take more than eight hours.
Any mentioned time frames might be enough for contamination and spoilage. Any leftover foods should not be recooked to make other dishes. Doing so might bring hazards to customers.