This master’s thesis investigates how small foodservice enterprises can assess their processes, reorganize and optimize them to maintain service quality during high-attendance events. The analysis is conducted through a practical case of an independent family owned restaurant in Biella, home for the next “2025 Alpini’s National Gathering”, providing context and reason for the study. Starting from a theoretical framework (temporary organization theory, lean capacity management, and risk governance) the study first maps current “as-is” operations in a restaurant, identifying critical bottlenecks in physical layout, kitchen-dining coordination, and service flow. Through quantitative process metrics (Little’s Law, Takt Time, RevPASH) and service-blueprint analyses (Chapters 1–2), the research highlights key constraints that affect the throughput during peak hours.