Nature's Kitchen is a niche restaurant appealing to vegan diners during lunch and dinner. The restaurant is open 6 days a week ( closed Mondays), employes 3 full time staff, but has limited dinning space. There are 10 square shaped table in store, each with 4 seats. No outside space is available to increase total seating capacity. Mandy, the owner, is delighted at the success of the business but is concerned about skewed diner demand. While lunch attracts around 30 diners consistently, dinner traffic can vary between 20 (Tue, Wed, Thurs) to as many as 60 diners (Fri, Sat, Sun). On occasion, she has had to turn away potential customers in recent months. Moreover, she is concerned about the reduction in service standards when the restaurant runs at full capacity.

How nature Kitchen's capacity is and what it could be if the seating is re configured. Justify

Suggest and justify 4 strategies that Mandy may employ to adjust capacity to meet demand on busy nights.