After graduating from high school, I had the opportunity to start a pop-up sandwich restaurant that I playfully named "On A Roll." We decided to feature hot dogs on the menu and had a freezer that could hold up to 500 hot dogs, so naturally I ordered 500 buns – but I quickly realized that our freezer was far too small to hold the buns, and we had to discard most of our inventory. Although I didn't realize it at the time, my little sandwich shop taught me an important lesson about inventory and order management that I still lean on today.