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.

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Shift Leaders

It seems to me that we can optimize the amount of coffee and milk we keep behind the counter at any given time.

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?

Thanks for your ideas!

Let's keep our coffee community chugging along!

20g Coffeel COFFEE Customer COFFEE HOUSE ORDER DELIVERY RESTOCK HEHEHE boz milk! Customer MILK CUSTOMER FR=520 Customer Iday FT= 34 min Open 14 harlday