Short Answer

Restaurant Kitchen Efficiency

A new restaurant opens with a small kitchen staff where each chef is responsible for preparing and cooking entire meals from start to finish. After a few months, the owner reorganizes the kitchen into stations: one chef now only preps vegetables, another only cooks meats, and a third only plates the dishes. Explain two distinct reasons why this reorganization is likely to decrease the average time it takes to prepare each meal.

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Updated 2025-09-16

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