Develop a service flow chart for Kazu and identify the bottleneck resource. Read the narrative in the case for information$/$data in Exhibit $5.$ Do not use all data, but enough to estimate averages for time taken by servers, chefs, check$-$out clerks et al$.$

$2.$ Propose service metrics for measuring the efficiency and performance of the restaurant. List both the merits and the areas that you think deserve further scrutiny

$3.$ Do missed customers pose a major concern to Kazu? To what extent can the restaurant retain these customers and how recommendations? What mechanisms could they use?

Extra Credit: Discuss the issue with quantitative reasoning.