Fair enough, but is there enough stock available for every restaurant to purchase enough of it to run a kitchen? Delivered in time? What’s the cost? I don’t think it’s as simple as “you can buy stock”.

Cooking food uses a LOT of water in most cases. All of the stocks are made with water, all of the vegetables that have been blanched, poached, par-boiled, all pasta is cooked in water, anything steamed. It seems near impossible to run most kitchens in this city save for places that are pulling frozen food and deep frying it.