The owner of the Nordsee restaurant chain that has several locations in Bremen, Germany wants to assess the freshness of the meat used in their burgers and has requested your expertise for the task. Average inventory of raw meat in their centralized production facility is 1,000 pounds and the restaurant chain sells, on average, burgers totaling 500 pounds of meat every day.

Please calculate and report the freshness of the meat in terms of how many days on average the burger meat spends in the process?

If the Nordsee restaurant chain were to reduce the amount of average inventory that they maintain in their centralized production facility from the current amount of 1,000 pounds to 500 pounds, and everything else stays the same...

...what impact would it have on the freshness of the meat in terms of how many days on average the meat spends in the process?