A local fast-food restaurant processes several customer orders at once. Service clerks cross paths, sometimes nearly colliding, while they trace different paths to fill customer orders. If customers order a special combination of toppings on their hamburgers, they must wait quite some time while the special order is cooked. How would you modify the restaurant’s operations to achieve competitive advantage? Because demand surges at lunchtime, volume flexibility is a competitive priority in the fast-food business. How would you achieve volume flexibility
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