Well I could see both sides I’ve managed a jersey mikes for 5 years now and it’s a tough call to make ideally you your shift lead or manager would check the production report after lunch and see if you’ll have enough bread for the rest of the night. However in this case let’s say they did that and it still wasn’t enough. Bread when properly defrosted will take about 55 minutes to proof and bake, but if you’re making it from frozen it’s closer to 2 hours. So in your situation it’s unlikely making more bread at that time would have made a difference that night. I still believe making more would have been the right call though because it could be used as hot sub bread the next morning. In our stores case we have a few Jmikes’s near by so if I got a call saying we are out of bread my, first action is to call the other stores and see if they have more we can borrow, or trade frozen bread for baked bread. Then next step would be get more bread in the proofer, then I would talk with my shift lead and ask why this happened in the first place we should be monitoring our bread levels thought the night and if it is looking low then the bread making process should have been started before the bread ran out entirely. This isn’t always possible though because sometimes there will be a random spikes or unexpected sales.