Thought it might be interesting to find out how restaurants make certain things to order in terms of the pre-cook, storage, and reheating stages.
One thing I've always wondered is flan (served warm of course). Assumed its always a make before and reheat thing, but I always wondered if there is a more elegant solution since there is guesswork on how to much to make beforehand and possibility of running out if not enough are made or waste if they aren't ordered.
I know its often served cold but I mean in a more savoury application, I like it warm.
Any other things you have wondered about?