In a bustling metropolitan city, a popular fast-food restaurant chain known for its efficiency and quick service is facing a critical operational challenge. The restaurant specializes in serving burgers, fries, and soft drinks. For years, they have prided themselves on delivering orders in record time, making them a go-to choice for busy professionals and families on the go. However, recently, their operations have been disrupted due to various issues.

The primary issue arose when the restaurant's suppliers faced logistical problems, causing delays in the delivery of essential ingredients, including beef patties, potatoes, and carbonated beverages. As a result, the restaurant has been struggling to maintain its usual fast service, leading to longer wait times and frustrated customers.

To complicate matters further, the restaurant's kitchen equipment has started experiencing frequent breakdowns, especially during peak hours. The maintenance team is struggling to keep up with repairs, and this has had a significant impact on food preparation and overall operational efficiency.

In addition to these challenges, the restaurant's staff has been facing high turnover rates, leading to inexperienced employees on the front lines. This has contributed to order accuracy issues and slower service as new employees are still learning the ropes.

Given this challenging operational environment, the restaurant's management team is brainstorming ways to address these issues and restore their reputation for fast and efficient service.

What has been a consequence of frequent kitchen equipment breakdowns during peak hours? a) Faster food preparation b) Improved customer satisfaction c) Slower service d) Increased employee morale