1. In the given scenario below, evaluate the food delivery service's operations and identify at least 5 instances where waste may be occurring within their service delivery process (DOWNTIME)

You have been hired as a process improvement consultant for a food delivery service operating in a busy metropolitan area. The company receives orders through an app and delivers a variety of cuisines to customers' doorsteps. As the business has grown rapidly, the management has noticed operational inefficiencies that are affecting customer satisfaction and costs. Your task is to analyze the operations and pinpoint the types of waste in their service delivery process. The kitchen frequently prepares meals in advance, anticipating high demand during peak hours. However, this often leads to excess food that goes unsold and is eventually discarded. The company maintains a large inventory of ingredients and supplies, occupying valuable space and tying up capital. Some perishable items go to waste due to expiration. Delivery drivers often take inefficient routes or make multiple trips to the same area, resulting in increased fuel consumption and delivery times.

Drivers often spend time waiting for orders to be prepared or for customers to be ready to receive their deliveries. The kitchen staff sometimes adds unnecessary steps or ingredients to dishes, increasing preparation time and costs without adding value. Incorrect orders are delivered to customers more frequently than desired, leading to rework and customer complaints. Kitchen staff frequently have to search for utensils and ingredients, increasing preparation time and causing frustration. Some employees have specialized skills but are assigned to general tasks, underutilizing their expertise and potentially leading to mistakes.

Waste observation	Waste type