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funny - there's no formal definition in any dictionary or wikipedia. In restaurant / culinary circles, it's the extra amount of a product that you maintain on hand to account for extra demand, loss (ruined batch, eaten, spoiled, etc) and time it takes to order more product. It's essentially your backup for all the mistakes / goof ups in the kitchen. You maintain that extra quantity so it has no impact on the diner's experience of getting their food.
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