Are there any alternatives to providing extraordinary guest service at the current level of business demand without expanding the physical building? What should the restaurants seat turnover be?

Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by Michael Roper, a long-time bar owner and restaurateur who had recently moved to the Chicago area in search of a new business venture. While searching for a desirable location for the business, Roper came upon a building that was used as a liquor store business with a taproom connected. Roper purchased the business for a moderate $77,000; however, until Roper was able to purchase the building itself, Hopleaf functioned solely as a bar without the ability to offer food, as there was no kitchen in the venue. During this time, Roper’s business brought in $420,000 annual revenue on beverage sales alone. Once the building was purchased, Roper installed a kitchen and made other necessary renovations, which resulted in annual revenue jumping to $1.5 million and continuing to grow until eventually topping out at $3.2 million.