A value stream mapping exercise, based on a farm to table restaurant, outlines the flow of steps, delays and information involved in delivering fresh, locally sourced meals to customers, from harvesting ingredients to serving the final dish. It’s used to identify inefficiencies, like delays in sourcing or preparation and optimize operations to ensure freshness. The key benefit is an improved workflow that reduces waste, enhances customer satisfaction with faster service and higher quality meals and boosts profitability by optimizing resources.