I went to a restaurant that had a two-hour waiting list. Once we were seated, it was another 30+ minutes before we received our order. The problem here isn’t that the restaurant can’t accommodate the crowds; the problem is that the kitchen can’t accommodate the crowds. If the seating allocations were proportionate to what the cooks could produce, then the turnover would reduce idle time and make the whole operation more efficient.
Idle time is expensive. It’s why Southwest flies tight schedules — when the plane is on the ground it’s not generating revenue. When the churches are empty, they’re not fostering engagement or connection. If the taxi is waiting in the queue, it’s without paying passengers. If the space isn’t leased, it isn’t covering the overhead.
Review your assets to assess where there is idle time in your operation. Slow technology may be worth an upgrade to prevent staff from lag time. A closer distribution point may be worth the hassle of creating it. A bigger kitchen could pay for itself. Don’t sit idly by and let the void consume your gains.









