Sunday restaurant dinner with BB — they ran out of pigs and hence the mains at $41.31. Restaurant constraint pivot to alternative mains.

We ordered:

Alternative mains spread — $41.31

The “they ran out of pigs” framing captures proper restaurant supply constraint adapted-to scenario. Different from planned ordering execution, the supply constraint forced proper alternative selection.

The proper restaurant supply constraint pattern:

Customer arrives with intended order
Restaurant out of key ingredient (often pork)
Server suggests alternatives
Customer adapts proper ordering
The proper “supply chain reality” dining experience

Common restaurant supply constraint scenarios:

Sold-out signature dish (popular daily specials)
Seasonal ingredient unavailable (proper seasonal cuisine restriction)
Late-night reduced menu (kitchen winding down)
Special event reduced inventory (festive period demand)

The pork-specific constraint:

Pork is multi-cuisine staple (Chinese, Western, fusion)
Sometimes religious-observance period reduces pork supply
Sometimes specific cuts unavailable (pork belly, pork shoulder, etc.)
The proper “everywhere-pork-needed” reality

At $41.31 for the spread for two, proper sit-down restaurant pricing tier. Different from budget hawker ($15-20 for two) or premium destination ($60-150 for two), the $41.31 sits in proper everyday casual restaurant range.

The Sunday casual restaurant dinner format provides proper weekend casual dining. The proper “supply constraint forced creative adaptation” experience reflects proper restaurant dining reality.

Singapore restaurant supply chain context: