What is one of the outcomes of having excess food according to the Cooking to Needs Tool?

Having excess food carry over into the next hour is a common outcome highlighted by the Cooking to Needs Tool. This tool encourages kitchen managers to prepare food based on estimated demand to minimize waste. When there is excess food, it often does not get sold immediately, resulting in that food being used in subsequent service periods.

This approach helps in managing inventory and minimizing food waste while ensuring that the kitchen is still able to meet customer demand in busy periods. It highlights the importance of efficient food preparation and service scheduling in fast-casual dining, like at Chipotle, where freshness and quality are paramount.

In contrast, while enhancing menu variety, attracting more customers, or using food for promotions might have some merit in certain contexts, they do not directly address the outcomes associated with excess food in terms of operational efficiency and resource management as effectively as the carryover process does.