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Port Kitchen Inventory
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Next Day of Business
*
Wednesday
Thursday
Friday
Saturday
Sunday
Mozzarella (Packs)
*
0
1
2
3
4
5
6
7
8
9
10
Arugula (Bags)
*
0
.25
.5
.75
1
2
Pesto (Qt)
*
0
.25
.5
.75
1
Tomato (Case)
*
0
.25
.5
.75
1
Mustard (Qt)
*
0
.25
.5
.75
1
Mustard Butter (Qt)
*
0
.25
.5
.75
1
1.5
2
Pickles (Qt)
*
0
.25
.5
.75
1
1.5
2
Sandwich Ham (1/3 Hotel Pan)
*
0
.25
.5
.75
1
1.5
2
Line Ham (Full Hotel Pan)
*
0
.25
.5
.75
1
1.5
2
Bacon (Full Hotel Pan)
*
0
.25
.5
.75
1
1.5
2
Cheddar Packs
*
0
.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Gruyere Packs
*
0
.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Pepper Jack Packs
*
0
.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Avocado Case & Pans
*
0
.5
1
1.5
Microgreens
*
0
.5
1
1.5
2
Onions (Each)
*
0
1
2
3
4
5
Jalapeños (Qt)
*
0
.25
.5
.75
1
1.5
2
Eggs (Case)
*
0
.25
.5
.75
1
1.5
2
Butter (1/6 Pan)
*
0
.25
.5
.75
1
1.5
2
Tofu (1/6 Pan)
*
0
.25
.5
.75
1
1.5
2
Mayo (Bottles)
*
0
.25
.5
.75
1
1.5
2
3
4
Chicken Salad
*
0
.25
.5
.75
1
1.25
1.5
1.75
2
Olive Oil Bottles
*
0
.25
.5
.75
1
1.25
1.5
1.75
2
Sliced Turkey (Pan)
*
0
.5
1
1.5
2
Cut & Portioned Chicken Breast (Pan)
*
0
.25
.5
.75
1
1.25
1.5
Seasoned Flour (QT)
*
0
1
2
3
4
Buttermilk (QT)
*
0
1
2
3
4
Chicken Sandwich Pickles (QT)
*
0
1
2
3
Alabama White Sauce (QT)
*
0
1
2
3
Thin Sliced Cabbage (QT)
*
0
1
2
3
4
Dressing (QT)
*
0
1
2
3
4
Fresh Rolls (Each)
*
0
4
8
12
Hot Dog Rolls (Each)
*
0
4
8
12
Roast Beef (Each)
*
0
2
4
6
8
Horseradish (QT)
*
0
.25
.5
.75
1
Pickled Red Onions (QT)
*
0
.25
.5
.75
1
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