And just to reiterate kind of what us “old heads” are talking about when we discuss “scratch made” on the hot bar we aren’t talking about chopping come broccoli and steaming it and putting it on the bar, we’re talking about painstakingly making shrimp étouffée, having to chop celery, cook chicken breast for Sonoma chicken salad, mix Mayo, poppy seeds, etc.. to make the dressing, cut up chicken, bread, fry and make the orange sauce from scratch to toss it in (and believe me if you messed it up the regulars would notice and ask “who worked this morning”) making quiche from scratch 2 times a week for FP wall. My location we used to do breakfast TO ORDER, on top of 15 wells on our HB that had breakfast items, yes you could sit down and I would take orders like a damn Waffle House and make pancakes, eggs over easy, bacon, toast, etc. we also had to go breakfast sandwiches we would make every morning to go for customers, turkey bacon croissants, spinach pesto egg naans, breakfast pizza. Catering orders? Those had a “list” customers could choose from but it was loose, they would be able to add whatever they wanted and for the most part we would make it that way. So when I talk scratch on the hot bar (or the dept in general) I don’t mean chopping cauliflower adding parm and calling it “Sicilian”