What is the required number of cheesecake portions on hand?

Having three portions of cheesecake on hand is a standard practice for ensuring adequate supply without overstocking. This quantity allows servers to efficiently manage customer orders while still being prepared for peak times when dessert demand may increase. Maintaining three portions helps to balance freshness and availability, allowing the kitchen staff to prepare additional portions as needed throughout the shift.

This approach enhances customer service by reducing wait times for dessert orders and contributing to a smooth dining experience. Moreover, having only one or two portions may result in stock-outs during busy periods, leading to disappointed customers. Conversely, maintaining a larger stock like five portions could result in waste if not all portions are sold, especially if the dessert is not offered daily or has a limited shelf life.