Great genes run in the family.
if your staff assembles 2000 of a specific item for the day, and you sell only 1800, they don’t throw that stuff away or turn it into staff meal. it just goes into the refrigerator, and in some cases, quality suffers, it’d be a simple enough procedure to track that stuff and serve it to profiled palates. the trick becomes how to communicate that to the kitchen to know which stuff to fry/steam/whatever. i’m not saying that this is precisely what happens, but it makes for a plausible scenario.