What is done with last night's food when setting up the make line?

In the context of preparing the make line in a restaurant like Domino's, last night's food is labeled and placed on the top rail to ensure that it is easily accessible for use during the current service. This practice promotes efficiency and helps maintain a clear organization on the make line, allowing staff to quickly assemble orders. Proper labeling also ensures food safety by indicating the age of the product, supporting both health regulations and quality standards.

Using last night's food in this way minimizes waste and reduces costs, as long as the food is still within safe usage guidelines. It allows for the optimal use of inventory while keeping operations streamlined during busy periods.