Refer to Exhibit 7.7, the restaurant value stream map, and recompute the total value-added and non-value-added time and cost given the following new information. If a restaurant uses iPads to place orders and notify waiters when the customer’s order is ready, the time on the order board (now an electronic order board) decreases from five to one minute, and the prepared order wait time decreases from five to three minutes. How might speeding up the order and delivery process affect customer satisfaction? Explain.

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EXHIBIT 7.7 Value Stream Map for Restaurant Order Posting and Fulfillment Process Value-Added Activities (VA) Non-Value Added Activities (NVA) Order waits on order board (5 minutes per order] x [1he/60 min) ($5 per hour) - $0.417 Chef picks up order and checks "Is it accurate?" @ (1 minute per order) (1 hr/60 min) ($30 per hour)-$0.50 If order is accurate, chef stages raw materials [4 minutes per order] > (1 hr 60 min) x ($30 per hour] - $2.00 Chef cooks meal using ovens (12 minutes per order) X (1 hr/ 60min) [$30 per hour) - $6.00 labor cost (10 minutes per order) (1 hr/60 min) x ($10/hour oven cost] $1.67 equipment cost Total labor + Oven cost-$7.67 Chef assembles order@[3 minutes per order] x [1 he/60 minutes) ($30 per hour)-$1.50 Prepared order waits forwaiter to pick up customer's order (5 minutes per order] x [1he/60 min) x ($60 per hour] - $5.00 Total Time = 20 minutes (VA time) + 10 minutes (NVA time) = 30 minutes Total Cost = $11.67 (VA cost) + $5.417 INVA cost) = $17.087