this flexibility is why all of my brewing over last few years has been dry yeast or re-used yeast.
I always have enough packs of dry yeast on hand to brew a batch should the opportunity arise. When I used to use liquid yeast I needed to plan brew day pretty accurately about a week out, especially if it was going to be a multistep starter... With the dry yeast if the weather is fantastic and dogs talk me into going to the beach instead of brewing it's no big deal, I can always brew next weekend without worrying about how to maintain my ready to go starter. Similarly if weekend plans changed on Saturday afternoon and Sunday suddenly turns into a brewday, no problem, ingredients are ready let's brew!
Also the reusing yeast thing...I frequently will brew and keg on same day (I harvest the yeast mid process, after fermentation is done, before dry hopping). This lets me manage the kegging and fermentor cleaning process during mash/lauter/boil a brew day. When I keg I test the beer, gravity...did I hit expected attenuation? taste...any off flavors indicating possible infection or stressed fermentation? If I see any issues I won't reuse the yeast, it is a game day decision made just a few hours before pitching.