A Local Restuarant

A manager of a popular, local restaurant complains that they are losing a lot of customers because they arrive when the tables are full and very few are willing to wait for a table in the entrance area. He would like to expand, but there is no adjacent space available. Currently, customers just come to the restaurant and are seated on a first come, first serve basis. The restaurant prides itself for its excellent choice of dishes - in fact, the menu includes 15 pages, not counting the drinks. Mindful of your lessons in supply chain management, what changes would you suggest to him, and why would they help? Refer to concepts from class when possible.