In the process map above, the step on the right is labelled "Restock". This activity happens outside of the customer experience, and it influences the customer wait time for service. Restock is the activity that brings Coffee and Milk from the store room to the counter. Please provide a response to the following request, assuming you are a shift manager at "Coffee House" and the in-process process inventory of customers is 18 persons.

Please answer in the form of an e-mail back to your boss, Sammy. Sammy is looking for an answer to the questions in the second set of bullet points. For more context, imagine that you have "enough" milk in the refrigerator in the back room. Deliveries to your coffee shop are already planned. Sammy is asking for the routine to bring milk from the refrigerator to the front counter.

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Dear Coffee House Shift Leaders, I hope you are treating our customers fairly and happily. It seems to me that we can optimize the amount of coffee and milk we keep at the front counter at any given time. As you know, we don't have a lot of space. Please remember:

We buy organic whole milk in crates that hold four 1 gallon jugs.

Our sustainably sourced fair-trade coffee is delivered in 2 lb. burlap bags.

Our grinder dispenses into glass clamp-top containers holding three-quarters of a pound each.

On average, what is your opinion of how much we should keep available?

How would you know when to go restock?

When we restock, how much of each do we bring?

(these are questions)

Thanks for your ideas! Let's keep our coffee community chugging along!

Team Leader Sammy

6 os milk customer