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1. Physical Evidences

Physical interior/restaurant ambience

Menu Board to display menu items/Counter to place order

Point of Sale Terminal for transactions/ Receipts for proof of purchase

Food items/ Counter for food delivery

Packaging: wrapping and containers for food

2. User Actions

Customer arrives at BurgerShop and enters

Customer orders at the counter

Customer pays for order

Customer waits for their order

Customer receives their order

Customer eats the meal inside the restaurant.

3. Frontstage

Greets customer

Takes the order and transmits to fry cook and grill chef

Accepts payment

Execute: retrieves drink, packages order as needed

Delivers order to customer

4. Backstage

Fry Cook Specialist & Grill Chef: Receives order

Fry Cook Specialist:Retrieves uncooked food. Puts food in the fry vat. Wraps cooked food/ Grill chef: retrieves uncooked meat, cooks on grill, adds condiments to sandwhich

Fry Cook Speialit & Grill Chef: Places food on service counter

5. Support Processes

Inventory system provides food ingredients

Fryer and grill equipment functioning

POS system handles payment

Packaging and drink machines

6. Brainstorming Space