Think about the last time you were at a quick service restaurant (inside or drive-thru), coffee shop, convenience store, or grocer during a busy time of day.
Think about what the queue was like, the procedures in place to serve and process customers, and how long these processes took.

Answers the following questions:
How would you measure the efficiency of the process?

What key design principles appeared to  govern the effectiveness of this establishment’s process?

What bottlenecks to service do you remember (what took the longest time)?

How long would the queue need to be before you would decide that it was not worth your time to join?

What changes to the establishment’s process would you recommend?