DS Restaurants owner of some popular brands requires unique supply chains to serve more than three hundred million meals annually DS strategy is operations excellence, and Senior VP Jim Lawrence's task is to ensure competitive advantages via DS supply chain for a firm with purchases exceeding 1.5 billion managing the supply chain is a complex an challenging task. DS like other casual dining restaurants has unique supply chains the reflects its menu options. DS supply chain are rather shallow often having just tier of supplier but has four distinct supply chains First smallware is a restaurant industry term for items such as linen dishes table wear and kitchen wear and silver wear and these are purchased with DS taking title as they are received in DS warehouse in Orlando. From this warehouse smallware items are ship by trucks to there main restaurants. Second frozen, dry and can food products are handled economically by DS eleven distribution centers in north America. Third the fresh food supply chain where life is measured in days includes dairy products produce and meat this supply chain is B2B where restaurant managers directly place orders with a pre-selected group of independent suppliers. Fourth DS world wide sea food supply chain is the final link and here DS develop independent suppliers of salmon, shrimp, tilapia, scallops and other fresh fish that are source inspected by DS overseas representative to ensure quality. DS must be on the cutting edge when it comes to collaboration, partnering, communication and food safety. Communication is a critical element DS tries to develop as much forecasting transparency as possible. What are the advantages of each of DS four supply chains? What are the complications of having four supply chains. Where would you expect ownership/Title to change in each of DS four supply chains (10 marks)How do DS four supply chains compare with those of other firms such as DEL or an Auto mobile manufacture? why do the differences exist, and how are they addressed.