Sharp's is a 24/7 sandwich shop located in New York City. To meet demand, sandwiches are made in bulk. If sandwiches sit the 'ready' bin for too long they are removed and placed in a charity bin. There are two types of waste - the charity bin and the waste generated from food components / sandwiches thrown in the trash can. The waste to the charity bin was felt to be controllable - through knowledge the customer base, past orders, etc. The waste to the trash bin was more than expected with one surprising item - customers were returning the food they had ordered. Sharp's needed a way to collect data and analyze the data in order to decrease the amount of food components / sandwiches that is going in the trash bin. The questions of the case are [basically]: What system can be implemented to help the process of premade sandwiches, yet guarantee that freshness will be unaffected? Explain how the system and will work - the effectiveness of such - and how this will be accomplished to maximize both attributes - availability and freshness. Recommend a way to evaluate quality other than cost. Explain the concept of the