Trust me, I know what you were thinking :) The problem, IME (past sous chef) is that it is really really really hard to manage the aspect of getting the people

Trust me, I know what you were thinking :) The problem, IME (past sous chef) is that it is really really really hard to manage the aspect of getting the people in the door, and turning the tables in any scheduled manner. World events, the weather, another restaurant featured in the paper or on TV all can greatly affect your ability to get asses in seats. It's more achievable to maximize revenue through sales than through anticipated table turns.