Which term refers to areas or people that create a breakdown in product flow and slow speed of service?

The term "bottlenecks" refers to specific points in a process where the flow of products or services is impeded, causing a slowdown in overall service delivery. In a restaurant context, this could happen due to various factors such as limited kitchen capacity, insufficient staffing, or inefficiencies in the service process. When a bottleneck occurs, it results in a buildup of work-in-progress items that cannot move through the system efficiently, which ultimately impacts customer satisfaction due to longer wait times.

Recognizing and addressing bottlenecks allows a manager to optimize operations and enhance speed of service, leading to improved customer experiences. Understanding this concept is crucial for anyone in a managerial role looking to streamline operations and ensure efficient product flow. Other terms like "log jams," "stalls," and "delays" might describe aspects of operational inefficiencies but do not capture the specific nature of a bottleneck as a critical point of reduction in flow.