How should a Kitchen Manager handle a shortage of key ingredients during service?

Adjusting the menu when faced with a shortage of key ingredients during service is a practical and proactive approach. This strategy helps maintain a smooth operation and ensures that customers still have satisfactory options to choose from, thereby minimizing disappointment. By modifying the menu, the Kitchen Manager can either temporarily remove items that rely on the missing ingredients or offer suitable substitutes that keep the integrity of the menu intact.

This decision also prioritizes customer satisfaction by providing them with a dining experience that isn't significantly disrupted. It demonstrates flexibility and responsiveness in the kitchen's service model, which is vital in a fast-paced environment like Chipotle. Ensuring that customers are still able to enjoy their meal, even with modified options, can enhance their overall experience and possibly even introduce them to new favorites. This approach can lead to effective resource management while maintaining customer loyalty.