A newly published report from Georgetown University finds American restaurants and foodservice providers generate 12.7 million tons of surplus food every year. Large portion sizes and overcooking to ensure no shortfalls contribute to the issue. But in the world of barbecue, “sold out” is not a failure; often, it’s the plan. Barbecue restaurants across the country turn scarcity into a strategy, using limited daily quantities and rotating specials to build buzz and loyalty. What began as a practical reality in Texas barbecue now drives urgency among customers, helps pitmasters manage rising costs and limited supply and influences the broader restaurant industry. The Texas approach to barbecue By its nature, barbecue cannot be mass-produced. Cuts of meat like brisket take 12-16 hours to smoke, and once service begins, there’s no way to replenish the supply quickly. That pressure influences how kitchens plan portions and service, and as a result, selling out is both expected and desirable.…