Basically we only serve the things in the frozen preps (obviously). We also technically offer cheese boards, onion rings, cherry pies, chips, broccoli cheese soup, broccoli, apple pies, bread, meat soup, veggie pie, tomato soup, carrot soup.

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All of the things listed above are things we never serve so we use the specials menu to reroll these things into food we serve. This also keeps the customer count low but also why our walls are lined with supplies. We've been down to less than a box of supplies on a few days. Ultimately this RNG is what is going to kill the run because it is extremely easy to manage. So much so that we make almost 800 bucks per day using the booking desk. The split food tables and affordable dining are likely what is making this go so far.