Over the past few years the menu at The Groovy Place, a restaurant built around a 1960s counter-culture hippie theme, has grown quite extensive. The kitchen, originally set up for a very simple and streamlined menu, is no longer efficient. The owners have agreed to spend upwards of $100,000 to expand and redesign the production area. Using an empty garage the managers and production staff have set up a sample kitchen using milk crates to represent equipment (e.g., grills, fryers, steam tables). They are simulating cooking during dinner to assess the efficiency of the different proposed kitchen designs. This process is known as