Which of the following is NOT part of the "R in TRED" activities?

The activities that fall under "R in TRED" are focused on the responsibilities related to ensuring the readiness and organization of the restaurant's environment. This includes activities that are essential for maintaining an efficient workflow and ensuring that all areas are stocked and prepared for customer service.

Stocking the line, for example, is crucial as it ensures that food items are readily available for quick assembly, which significantly improves service times. Similarly, stocking the drive-thru involves ensuring that all necessary items are well-organized and replenished, allowing for a smooth customer experience.

The zone walk is also an important aspect as it involves checking various areas to ensure they are clean, organized, and ready for service. This includes monitoring the condition of food items, equipment, and overall restaurant cleanliness.

Preparing ingredients, while certainly a vital part of food preparation and restaurant operations, does not fall under the specific "R" activities in TRED. Instead, it is more aligned with the kitchen and food prep responsibilities, which are typically categorized differently within the operational framework. Therefore, this distinguishes it from the other options that are closely related to stocking and organization initiatives.