In case you haven't contemplated this logistics challenge before: the key is you need to stock shelf-stable products in these stores and at some point in their shelf life, transfer them out to other stores for actual consumption and back fill the emergency stores with fresh lots of new shelf stable products. You're just buying more shelf-stable supply once and then managing the transit through the supply chain with s…
Is that so? I presumed they would always be open as normal stores, but prepared to stay open as “emergency stores” when necessary.
The OP is talking about how they handle keeping fresh stock of products with lower sales volume. (Or at least, that's the way I'm reading it)