Wade is taking a catering call. The first useful line is headcount, the meal, and how many chafers the dock can take. Without that, the callback is a second interrogation and the customer has already called someone else.
Hot-hold time starts when the food leaves the kitchen, not when the van is loaded. The chafing count has to match the headcount.
The hot-hold pounds turns the counts into pounds staged at the dock. That figure is a planning total for the company that claims the job. It is not a permit, a lab result, or a price.
A local kitchen cooks and a driver hits the dock. Wade does not plate the lunch. Lite is $99 per month, 1 seat, on the company's own phones. Wade repeats the note and the address, then the local company calls back.
