Portillo's, a US-based hotdog and burger joint, has decided to expand near the IE Tower. However, prior to doing so they have asked you to perform a capacity analysis for them. The resources under their plan currently calls for: In addition, the following information is presented to you on the operations of the restaurant. - Roughly 75% of the customers enter the restaurant, while 25% of the customers utilize the drive through (they do not leave their cars). These are separate services (employees servicing inside diners differ than those servicing drive through customers). - Of the customers entering the restaurant, on average, 80% of them end up dining inside, while 20% only pick up their order. These two lines are separate (the employees serving those dining in are separate from those serving pick up orders). - Some customers dining with larger parties are deemed "special orders" and require special attention. They are first serviced in a similar fashion as all dine in customers, and then are sent to the special order line to complete their order. There are 2 emplovee in the special order line with the average service time of 15 minutes. Only 5% of customers require special orders. The manager of Portillo's is interested in the following questions: a. What does their process flow diagram look like? b. What is the capacity of each resource in the restaurant (order in, pick up, drive through, special order) in number of customer-arrivals per hour? c. What is the system capacity of the restaurant in number of customer-arrivals per hour? Identify the bottleneck(s). What is the slack of each resource in total number of customer -arrivals per hour? d. If the restaurant can add one additional unit of resource per bottleneck resource(s), what would be the new system capacity and bottleneck(s)? e. If the restaurant could add 3 additional resources, describe how you would decide which 3 (describe the process you would use, do not have to do the calculations unless you want)