What is the standard regarding food availability upon opening?

The standard regarding food availability upon opening emphasizes the need for a certain selection of items to ensure that customers have a variety of choices as soon as the store opens. Having Batch 1 or half of R1, M1, C1, and three other entrees ready allows for a balanced menu that meets customer expectations and satisfies demand during the initial hours of operation.

This approach addresses both the management of food preparation and the importance of customer experience. By ensuring that a mix of entrees is available, it guarantees that there are sufficient options for customers and allows the staff to manage inventory effectively throughout the day.

The other options do not align with this standard. Preparing all items could lead to excessive food waste or inefficiencies in kitchen operations. Focusing solely on promo items or only preparing three entrees could limit customer options and negatively impact sales, particularly during peak hours when variety is crucial. This ensures that the restaurant maintains quality and service standards right from the start of the opening.