The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course, this is not possible to have the meals served after three hours consistently to patrons. For example, if I place the meats in the marinade at 6:00pm and start serving at noon the next day, they will have one texture and taste. If I start them in the morning, 9:00am, they are ready at noon.
Bottom line, what is the best practice for a food establishment that serves marinated meats on the menu (chicken, pork, lamb) without having different tastes and textures for patrons?
Best Answer
Your question is actually a more general topic under food quality.
The concept is either called stock rotation or just-in-time(for manufacturing).
You simply need to anticipate the need for the item and prepare it ahead of time, multiple times throughout the day. If you need 10 portions an hour starting at 6pm, you need to begin marinating 10 portions at 3pm then 10 portions at 4pm and so on to satisfy your needs for the day. Your work day begins when prep time must begin, not when your restaurant is open for customers.
Many restaurants do this with any product that doesn't hold well. These items need to be prepared several times throughout service and rotation is a good way to do it.
Bakers don't go to work in the wee hours of the morning for no reason. They do it to ensure their products are served at their peak of quality.