A local fast-food restaurant processes several customer orders at once. Service clerks cross paths, sometimes nearly colliding, while they trace different paths to fill customer orders. If customers order a special combination of toppings on their burgers, they must wait quite some time while the special order is cooked. How would you modify the restaurants operations to achieve competitive advantage? Because demand surges at lunchtime, volume flexibility is a competitive priority in the fast-food business. How would you achieve volume flexibility? What are the potential downsides of relying too heavily on automation and standardization in this industry? What data would you want to gather, if any, before making recommendations? New answer: Please make sure no AI is involved, and there is no plagiarism.