"Please answer the bolded question only"

A restaurant chain with several locations in Champaign County wants to assess the freshness of the meat used in their burgers and has requested your expertise for the task. Average inventory of raw meat in their centralized production facility is 1,000 pounds and the restaurant chain sells, on average, burgers totaling 500 pounds of meat every day.

Please help by using Littles Law and showing your calculations to calculate the freshness of the meat in terms of how many days on average the burger meat spends in the process.

If the Champaign restaurant chain were to reduce the amount of average inventory that they maintain in their centralized production facility from the current amount of 1,000 pounds to 500 pounds and everything else stays the same, what impact would it have on the freshness of the meat in terms of how many days on average the meat spends in the process? Please show your calculations/reasoning.

Accounting for the information in the previous two questions what would be the tradeoff/compromise because of the decision to reduce average inventory in the situation? It may help to note that all the metrics are in averages.