Customers of Dough Boy Ltd. have specified that pizza crusts they order should be 28-32 centimeters in diameter. Sample data recently collected indicate that Dough Boy's crusts average 30 centimeters in diameter, with a standard deviation of 1.1 centimeters. Is Dough Boy's pizza crust production system capable of meeting its customers' requirements? If not, what options does Dough Boy have to rectify this situation?