Good restaurants are always busy Friday and Saturday nights, and most lunch hours. But even great restaurants have quiet times ... holidays, mid-week, pre- and post- lunch, Sundays in the CBD. The traditional challenge has been to boost customer patronage during these quiet periods. The new challenge is to do so in real-time based upon actual customer utilisation. There's no point in running a promotional campaign to fill your venue if it is already full. One high-end res