Stores typically have specific set up because of your set up, space, and inventory. If you really want to know, I would suggest asking your manager or shift supervisor. They should be able to tell you the way it’s done in your store.

We sell so much food that we have a fridge (under the ovens( just for breakfast sandwiches, a separate fridge for all egg bites, and we can fit one tray of bagel bites and ham croissants in there, and another fridge for all paninis. And a shit ton in a back for restock. All under the oven, 3 fridges.

In my store we have it as

1: egg bites - egg white, bacon, ham

2: double smoked bacon

3: a row each of bacin gouda, sausage cheddar, beyond meat, hamd and Swiss

4: a row each of spin feta wrap, RF turkey, everything ham

5: all our panninis, like 2-3 of each.

Then we have extras in our back fridge to restock.