Watch videos:Noodles and Company - Service Process Design (https://bit.ly/3IEpwat) about the philosophy of quality of foodand timely service, and their design of operation process from Lobby, to kitchen, and to dining. What is your reflection on the philosophy of meeting customer expectation in Noodles and Company, particularly in the context of service design and well-trained and knowledgeable staff to make a brand? In your opinion, what other factors in this context of operations management would provide a strategic edge to company and in building a strategic relationship with customers?