ABSTRACT
It was a warm night, and we were eating alfresco. We started with unagi and frosty Sapporos.
“When you make stu¦ nobody ordered, you waste labor and materials,” I went on. “You need extra space, which you have to rent, heat, and secure. You need more forkli¨s and drivers. It takes longer to ¤nd stu¦ amid the piles of inventory. Overproduction degrades quality because it’s harder to ¤nd defects. It cuts people o¦ from one another. You can’t see over all the storage racks.”
