Deli stall braised-food chef - one pot, many products: the batch-order and flavor-crossover SOP with a pass criterion at every step

Write an archivable "Shared-Pot Batch Order and Flavor-Crossover
SOP" for a single-pot cooked-food stall, running from the opening
batch to closing broth care.

My stall: one braising pot; products are whole birds (chicken,
duck), bony cuts (wings, feet), tofu products (firm tofu, tofu
skin), vegetables (lotus root, kelp), plus cold salads made
separately (adjust to my actual list; leave numbers as [ ]).

Structure: sections by batch. Every step carries four fields -
who does it / when or trigger / pass criterion / remedy when it
fails. The words "to taste," "as needed," and "per experience"
are banned throughout.

Batch sections (use this skeleton):

1. Opening batch
- Master-broth recheck (mandatory; failing it parks the broth
  for the day): before boiling, smell a spoonful of cold broth -
  braised aroma only, no sourness, no off smell. Then boil and
  skim: fine white foam that disperses quickly passes; yellow
  clumping foam that persists fails - switch to the "raise new
  broth" branch
- Salt check against yesterday's closing taste note; log the
  direction of any drift on the batch tag
- Top-up rules: spice-packet tag flips at batch [N]; broth
  refilled to yesterday's evaporation mark on the pot stick, not
  poured by feel

2. Batch order (the core of this SOP - the order never reverses)
- Fixed sequence: whole birds -> bony cuts -> tofu products ->
  vegetables (vegetables via side broth, below); dark-colored
  before light-colored - reversed, the light product picks up
  stain
- Bird batch: load no more than [ ]% of pot capacity; braise
  [ ] minutes by product; soak [ ] minutes; broth temperature
  at unload is one of the pass criteria
- Bony-cut batch: same broth; skim once before loading - the
  debris from the previous batch is crossover source number one
- Tofu batch: after tofu, this pot does no more meat today -
  bean aroma clings to the broth and meats pick it up fastest;
  after tofu, top up once and taste; large drift gets corrected
  in the closing care
- Vegetables always use side broth: ladle broth from the main
  pot into a small pot, cut with water at [ ] ratio; the used
  side broth never pours back - starch and astringency from
  vegetables are what kill a master broth fastest
- Cold salads never enter the pot and never share a strainer -
  hard line; violating it means the whole batch is discarded

3. Between-batch fixed actions (three things; the next batch
   does not start without them)
- Skim: strainer flat along the bottom, one pass; meat debris
  and vegetable debris into separate buckets
- Top up: below the mark means refill; wait for a full rolling
  boil before loading anything
- Taste: salt and aroma against the previous batch's tag entry;
  drift gets logged and corrected in the same batch

4. Whole-pot shutdown criteria (any one stops the pot - no
   pushing through)
- Sourness: cold broth smells sour, still sour after a re-boil
- Foam: two skims at full boil and clumps still form
- Color: visibly dark and cloudy against the light, not
  clearing after skimming
- Remedy branch: run the day on side broth + start raising new
  broth immediately (new broth needs [M] days before it can
  carry whole birds; until then vegetables and tofu return
  first, whole birds sell at reduced volume)

5. Closing broth care
- Boil, skim, cool completely before covering (lidding warm
  broth steams it sour) - a mesh cover, never a sealed lid
- The day's batch tag: products per batch, taste drift, top-up
  amounts, any shutdown - it is the only input to tomorrow's
  opening recheck

Constraints:
- Every criterion must be an executable physical check (smell,
  watch the foam, read the mark, taste) - nothing may depend
  on "an experienced chef"
- Durations and ratios stay as [ ] blanks; this document fixes
  structure and criteria, not numbers
- Keep it under three printed A4 pages, laminated by the stove

Why it is written this way

Flavor crossover in a one-pot stall is fundamentally sequence knowledge stored in one person. With the chef present, what goes first and whether meat can follow tofu are settled by whoever stands at the pot; the week the chef goes home for the harvest, the apprentice sequences by urgency instead, and three days is enough to ruin a master broth. So the spine of this SOP is a batch-order table, not a timetable - order is the most valuable and most easily inverted part of this craft on a busy day (a rush order for vegetables goes into the main pot first, and the pot is done).

"Vegetables through side broth, never poured back" earns its own clause because it is the step single-pot stalls most often skip: dropping lotus root straight into the main pot shows nothing today, but broth degrades on a scale of days, and by the time the tongue notices, it is past saving. The tofu rule is the same class of slow variable - the cost of violating it arrives days later, which is exactly why these two are ironclad lines rather than tips. Cold salads escalate to a hard line with "whole batch discarded" because they are eaten without a reheat step; what they contaminate is more than flavor.

Shutdown criteria are all physical checks in two steps (cold smell, then re-boil and watch) because a single check misleads - broth that is turning barely shows when hot, and only confesses cold. "Cool completely before covering" and the batch tag form this SOP's feedback loop: taste drift logged batch by batch is what tomorrow's top-up and spice corrections stand on, and the document grows into this stall's own pot.

Variables