Independent production job · not a ticket-time step

Cut phở bowl aromatics in small batches

Refresh from the observed phở pace: cut a small refill every few tickets, then portion it into bowls. This is neither slice-to-order nor a shift-long batch.

Run output: 8 bowl portions
Hands-on: 2m 40s
Elapsed: 2m 40s

One canonical run

Inputs → production → held output

Every quantity and duration belongs to the complete physical run shown here.

Full-run inputs8 oz bowl aromatics (white onion, scallion, cilantro)

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Production steps

Slice one eight-bowl rail refillcold-prep · 2m 40s hands-on · 2m 40s elapsed

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Held outputBowl aromatics — small-batch8 bowl portions per completed run

Lot state

Hold and replenish

sharp quality decay

cold hold≤ 41°F

cold rail ceiling; the modeled quality control below is stricter

Working target30 min

use soon at this point

quality boundary120 min

quality-first replacement boundary, not a food-safety shelf-life claim

Replacement lead~0.1 hr

about six minutes to cut and stage an eight-bowl rail refill from washed produce

Production unitManual prep station

One independently scheduled prep job.

Completion effectcreates inventory

Downstream trigger: par or forecast.

Downstream demand

Where this lot goes

Phở with Brisket (Phở Chín)1 bowl portion per menu orderOpen dish →