A Fast-Food Restaurant Stocks Bread, Meat, Sauces, and Other Main

Multiple Choice

A fast-food restaurant stocks bread, meat, sauces, and other main ingredients, but does not assemble and cook its burgers and sandwiches until a customer places an order. Which cost driver is the restaurant efficiently using to cut costs?

A) supply chain efficiencies
B) economies of scale
C) incentive systems and culture
D) bargaining power
E) capacity utilization