This project is modelled on the Canadian fast food chain Harvey's. They serve hamburgers (two sizes + a plant-based fake meat option), hot dogs, breaded shicken patty burgers, fries and onion rings and the usual drinks. Customers get to specify toppings once the food is cooked. Your target timing is not more than 3 minutes to deliver the food from the kitchen to the toppnigs/bagging area. You get to choose how much pre-cooking might be done and how many workstations there are in the kitchen. Separately the condiments must be prepared in advance (onions chopped, tomatoes sliced, etc.). Supplies ready in advance must be prepared, but can't be prepared more than 3 hours in advance of use. These will require their own subprocess diagrams.