An interictal part of running a commercial kitchen is being able to see when things are getting low and restocking them. It sounds very simple, but being able to anticipate what you will run out of before a rush is a huge help.

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The ONLY things that we can run out of are the smoked meats.

-brisket

-pork

-ribs

Everything else can be made or cooked the day off.

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The only exception to that is if we have run out of ingredients to make that item in the storage area.