One of the key metrics for US casual dining firms is the number of times that they can turn a table in a night. In the industry the metric is called table turns

One of the key metrics for US casual dining firms is the number of times that they can turn a table in a night. In the industry the metric is called table turns and is often talked about on quarterly conference calls with investors. One thing that kills table turns are people who stay for dessert or coffee. On way to prevent that is to serve plates overloaded with cheap carb fillers (rice, fries, etc). People feel obligated to eat what is on the plate and when stuffed won’t linger. Other tips are to use hard surfaces (floors, walls, ceilings) so that the acoustics make it hard to talk; move tables to the center of the room; have waiters show up with check-in-hand when they ask about desserts; drop the check early; keep the restaurant too cold (too hot, men complain, too cold women leave); and put TVs on the walls (kills conversations).