appropriate levers to improve the existing process Answer: I want to explain the food production process of restaurants for example Ember Indian kitchen is an Indian restaurant in Richmond. In any process, there are five steps 1. Inputs outputs 2. Flow units 3. Network of activities and buffers 4. Resources 5. Information structure 1. In case of restaurant, the input for the manufacturing process is food, cooking equipment, servers, chefs dishwashers, host, patrons, fumiture, and fixtures Output for the restaurants is meals for patrons 2. Flow units- In the restaurants, flow units are customers money, data and food. These all could be analyzed. Flow units represent the monetary value of inputs and outputs. In the restaurants, order will be received at the reception which is data and then converted into information. After that, food will be prepared and served to the customer. In retur, customer will pay the bill, which is cash or money 3. Network of activities - Some of the activities are purchasing, receiving, storing, pre prep. cooking, holding. plating, serving. Note how these activities run from purchase, to different parts of kitchen, to service. 4. Resources- In the restaurants process capital (land, kitchen equipments, and machines). labor (sales staff, kitchen staff are the resources 5. Information structure-In this part, manager assigned the duties, who will be taking the orders, for example at counter sales representative or cashier), then who will prepare what (food), and who are the servers. In addition, kitchen staff will inform the manager if they have shortage of material or inventory Possible bottleneck in the restaurants- we can take recent example of Covid-19. In addition, People mostly started to stay at home. Therefore, restaurants do not have customers and shortage of staff due to pandemics. Then in this case, restaurants can start home delivery and takeouts, which is the very effective and efficient decision to cope with the bottleneck and covid-19. Moreover, restaurants can use more precautions for staff and customers to attract them. They can give extra bonus to the staff who is working in this hard time. They can use economies of scale they can purchase in bulk to get profit. They can use online applications for home deliveries and they can give discounts over limited amount of order for food 21. Takt time is useful to get a gauge of what actually is needed to meet A. Customer demand B. Desired output C. Cycle time