Should leftover lemon juice be made into lemonade and poured into the dispenser at the end of the day?

The situation regarding leftover lemon juice should be handled with consideration of food safety and quality. The proper approach in a food service environment is to discard leftover lemon juice at the end of the day. Juice can spoil or become less palatable when it is not properly stored, which is why it is important to avoid using any leftover product that may have been exposed to air or environmental factors.

Making lemonade from leftover lemon juice and pouring it into the dispenser could present risks, such as contamination or compromise the freshness of the drink. It's best practice to always start fresh the next day to ensure high quality and safety for customers, rather than repurposing leftover ingredients without assessing their quality.

While the idea of utilizing leftover juice by turning it into lemonade may seem resourceful, the recommendation to discard it aligns with food safety protocols that prioritize customer health and satisfaction.