Lean Management, in the simplest terms, is about slimming the management processes. Reducing unnecessary activities, production times, and minimizing the use of raw materials and energy. The key to success in Lean Management described in the literature on the subject are assumptions such as flattening the organizational structure, personal responsibility for the work performed, standardization and unification, elimination of waste in every form, simplifying work organization and administration at every possible level, striving for perfection. In the Lean concept, the biggest enemy is waste. The recipient pays only for the final product. Production is focused on creating value for the recipient. The work culture in the Lean system distinguishes seven main types of waste. The Lean concept recognizes that continuous material flow is the key to reducing costs. Therefore, all types of storage are seen as bad. The reason for this cost can be batch production and bottlenecks on the production line.

Given the narration above, what are the opportunities for lean operations in any one of the fast food restaurants?