How an osh centre actually works
Plov is cooked in batches and sold until it is gone, so the entire customer question is when it is ready and whether there is any left. Groups arriving without warning either wait or leave. Beyond the daily trade, the real margin is in catering for events and in group bookings, both of which arrive as phone calls at the busiest hour of the day and are written on whatever paper is nearest.
What we build for one
First, daily cooking times and availability published, since that is the only thing customers need to know and the only thing nobody tells them. Second, group booking with headcount and arrival time, so a table of twenty is expected rather than absorbed. Third, event catering as a priced product with portions, delivery and equipment. Fourth, delivery with honest timing, because plov travels well and the demand exists all week.