I managed a truck stop restaurant about 30 miles east of Dallas for a while. It was a real eye-opening experience. We served the standard fare with some homecookin' thrown in. I was the home cooker making various soups, liver and onions, chili, roast beef, etc. The roast beef was a favorite, but it took a long time to cook. It was a 25-30 slab of shoulder round and took about 5 hours to prepare which meant I had to come in a couple of hours early, 4AM. The roast might last a couple of days with dinners and sandwiches. But there was always some left over,,,slices that were to small to serve and the little "crumbs" from slicing. Throwing it away was out of the question, so it was put in a freezer bag and tossed into the freezer. When 3 or 4 bags had accumulated, they were defrosted, mixed with BBQ sauce, and heated up for chopped BBQ sandwiches. Well, one day, I got busy in front while it was on the stove. When I got back, it had burned a little bit. I couldn't throw it away and most of it was still good. I got complements on the great smoky flavor! One thing we had a request for was biscuits. It takes a lot of time and space to make them so we never offered them. That was until a salesman from one of our suppliers came in with a new product.,,,a microwavable biscuit. Microwaves are terrible with bread products, but this biscuit was fully cooked and could be warmed up in a heater drawer. They were a big hit and we had a hard time keeping enough hot. They were good, but I didn't realize how good they were till a customer called me over to suggest I keep them in the oven a little longer to get them browner! I didn't have the heart to tell him they were microwaved.