Hi Margarita, It sounds like you had an amazing dining experience! I really like how you connected it to the product-process matrix. It's interesting to see how the theories we learn in class can be applied to real-life situations like this. Your description of the steakhouse's optimized kitchen layout and effective communication between stations highlights the importance of aligning production processes with the offered products. The steakhouse has found the perfect balance between high-quality ingredients and efficient production methods to create an unforgettable dining experience. Could you explain how the specialized stations in the kitchen contribute to maximizing productivity? Also, have you noticed any potential drawbacks or challenges in implementing such a tailored-to-order production process in a restaurant setting