At El Camino we smoke the fresh meats of the day. It's a constant guessing game about how much to do each day. We do a certain day sales report and smoke based on that. We never know which dishes are going to be ordered, if we run out of one, we can't just smoke another. Some days people just want ribs, other days they just want brisket. We do not reheat something that was in the freezer or that was from the previous day because we believe that this goes against what the restaurant wants to represent when presenting our BBQ. We understand that some of our clients who have not visited a BBQ place in the United States are not going to understand the fact that in almost all places, it ends (and sometimes at 11 in the morning), but we are trying to improve the way of informing and transforming the way authentic BBQ is perceived in Chile.
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