I'm going out on a limb here -
The OP wanted a particular sauce... that could be frozen and used as required.
That means it isn't particularly popular and has a low volume / demand. (not all of us work in a fancy pants always full place)
Having something to offer to the low volume / demand crowd makes a big difference. It might not be 'exactly' what they want, but it does show them that you care enough to have something available.
Old timer #1 comes in and asks for his steak well done with a bernaise sauce.
- server says we don't have that; or
- server says we can do that steak with a bernaise semi-freddo
Which option do you want?
And seriously some of you people need to wake up. The restaurant business has changed.
WTF are you all bitching and pissing about... putting a cold condiment on a hot protein.?!?!
Wake the hell up... most of the $$$$ bling bling steaks served in the great'ol'us'of'a get smothered in ketchup!
Do you honestly refuse to offer Heinz57 if someone asks for it?
(just on principle? I wish I worked at your place if you do)
Cold condiments on a steak are the norm... blue cheese, goat cheese, compound butters etc. Don't even bother to tell me you keep these cheese at room temp just for when you get that order. Do you really keep the compound butter pats out at room temp... and then discard them every night if they aren't used. (please don't suggest you put them back in the cooler!)
Seriously - if I can make even one customer happy by saying - we don't have Bernaise but we do have a Bernaise Semi-Freddo for your steak.
The Bernaise Semi-Freddo that is kept in the freezer, made in small batches and never really goes bad but is always available for a customer is even better.