How do you prioritise shots when the budget is tight?

You photograph first the dishes the floor recommends and that appear on the menu and in the ad. Low-order plates and portraits wait if they do not fit that day. Sort the menu by what gets ordered and strike what can wait for another visit. The miss is spreading the morning across twenty dishes and leaving none that can hold on the menu. The short folder brings the few dishes that sell, finished, instead of a row of half-done frames.