Can you reply your thoughts About this.

In terms of Processes, Jack should use a job shop process. Using a job shop process would allow multiple tasks to be taken care of using less time. Having essential multipurpose kitchen items such as grills, pans, and open fryers is vital to a cross$-$functional kitchen. These multipurpose items allow for higher efficiency, especially during rush hours. Overall, using a job shop process can lead to an increase in flexibility. $2)$The layout that would be most beneficial for the cross$-$functional kitchen would be a process layout. With this, the items would travel through the kitchen like an assembly line from the grill to the plating station, adding vegetables and other condiments and then delivering the order to the customer. The cleanup would be the same, with the dishes being picked up from the tables and returned to the sinks$,$ which would then be washed and distributed to the correct dish placements. The advantage of this type of process is that the employees can be cross trained; therefore, during rush hours or lag times, the staff can cover the kitchen more efficiently. This would include at night when business is slow. Two people in the kitchen can cook and plate the food and clean all dishes when no orders are being made. During rush hour, one of the servers can be put to boil to help reduce the wait time between orders. Process layout can also be beneficial with the equipment; for example, if the grill goes down, then the stove and fryers can continue being utilized; therefore, only select items would not be sold while the grill is being fixed. However, the main disadvantage of this is the higher cost of training the staff and the upfront costs of the different kitchen equipment that would need to be purchased. $3)$Jack should use seasonal sales patterns to forecast demand and sales. Paying attention to which menu items sell better and when will allow a better understanding of what time of year to keep certain ingredients more heavily stocked. For example, items such as Chile Verde tend to sell better in the winter months of the year. Jack should also pursue grassroots forecasting as a method for forecasting demand. Asking employees to observe customer purchasing patterns and customer satisfaction is an efficient way to forecast demand$\mathrm{.}4)$Long term:Inventory turnover based on seasons: Sell more heavy$/$dense food during colder months versus less in warmer months. Using more seasonal, available items such as winter vegetables and products that are only offered at certain times of the year.Having a salsa bar is another example of a long$-$term capacity option. Having a salsa bar as a complementary good provides enticing options for customers to pick and choose what to have with their tacos.Short term:One example of short$-$term capacity that Jack should implement is seasonal workers. The seasonal workers would include college and high school students. There would be more noticeable changes in staffing during the summer and winter breaks, but mainly in the summer due to increased customer demand.Another example of short$-$term capacity that could be implemented is changing the labor skill mix. The most vital aspect of the taco shop should be that the employees are cross$-$trained. Having cross$-$trained employees who can do various tasks will keep the workers from losing interest in their work, increasing effectiveness and efficiency. This will also allow Jack to hire fewer people and pay his employees better because of the required amount of work.The last vital aspect of short$-$term capacity jack should include different forms of advertising and promotion. Opportunities like coupons and a reward system will bring in recurring customers. The advertising and coupons would entice the customers to purchase those specific dishes based on the promotion price versus the total price of the dish.