Jannet runs a French fries stand in the farmers' market on Saturdays between 8:00 AM and 2:00 PM. All fries she produces during these hours are sold, but she also sells 10% more after 2:00 PM. Early morning on Saturday, she washes three 60-Kg bag of potatoes, press cuts them store them in a buckets of water. She takes batches of cut potatoes in drain holding 6 kg of cut potatoes from the bucket, and lets them drain for 5 minutes (potatoes oxidize quickly in contact with air so they should be used quickly). Each drained batch is deep fried for 5 minutes. The fried batches are cooled for 3 minutes. Each batch yield 15 boxes of French fries. Jannet takes 2 minutes to box the fried potatoes, add napkins, utensils, ketch-up, vinegar and mustard packs to the box and hand it to customer.

What are the value-added non-value added activities in Jannet's operation?
What kind of waste portion do you see in Jannet's operation is waste?
How can Jannet create a pull production system using Kanban?