The concept of "all day" is born out of the kitchen's need for efficiency and precision. Just like how you plan your daily routine, kitchen staff need to plan their ingredient quantities to ensure they have enough to feed their customers without running out. It's similar to making a grocery list for the week, but instead of thinking about your family's needs, they're thinking about the hungry patrons waiting to be served.
Imagine you're hosting a dinner party for friends, and you're planning the menu. You might think, "I need to make sure I have enough food for everyone, but not so much that it goes to waste." That's essentially what kitchen staff are doing when they plan their "all day" quantities. They're aiming to strike the perfect balance between abundance and scarcity, just like you would at your dinner party.
