You’ve got it all wrong. If you’re running a restaurant and orders never back up then you have too much staff, too big a kitchen, and are losing money by having too much capacity. You want to have a lunch rush, for some people to leave because you’re too busy. When the queue is backed up is when you’re the most profitable both per hour and per unit sold. Then you want to find efficiencies to improve throughout at the times you’re backed up.

You need to intentionally design your bottlenecks not pretend that you can avoid them completely.