We don't have any limits at the grocery store I now work at. The only problem we have is that someone in each fresh department has to inventory the items they make (cut, cook, prepare, and/or bake) every morning. After doing this they get a printout of everything they need to make including items like steaks, pork chops, and so on. The problem is that the program sometimes uses outdated sales information and thus you can underproduce.