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Due to the importance of service activities in food and beverage operations and the increasing value of time for customers (Moreau, 1999), it is vital to manage the queuing and waiting times of customers appropriately by utilizing relevant theories and proper application to the business. Davis and Heineke (1994) emphasises that speed of delivery of service and products can be attributed both to the more and more intense competition associated with the global economy and the increased criticality of time to consumers, especially in highly developed countries with high standards of living. The first two parts of this essay aim at the theories and relevant operational models of customer queuing and waiting times and critically analysing the effects of them for business in food and beverage operations. The third part of this essay mainly focuses on some management strategies to reduce the effects mentioned above in order to maximise revenue potential.