You have a corner restaurant that can handle 50 ppl daily. Service is always good and prompt and waitress shows right when needed one day due to a busier restaurant changing service or maybe just a food critic raves about the location, and this is a national food critic. So instead of 50 the restaurant need to handle 500.
Just the logistics of trying to serve that many ppl is server load, and will remain until the restaurant can improve functionality or increase the building or staff.