That BBQ joint that closed down sounds like it could have been a winner if he had just ordered a little more food because the concept of being open till you run out is great as you know everything is fresh.

We used to visit a Greek restaurant that had a similar policy and only made about 50 portions of each special daily. The restaurant was small and only had two mains on the menu and one special and was basically booked out for 6 months in advance it was that good. I think the owner died or something along those lines because it moved premises and was never the same standard.