How To Ensure Long Lines

     Recently, Lewis and I brought a group of friends to the Midnight Food Festival in Flushing Meadows Parks (6pm-midnight, from now until August).  From that experience, I saw that the best way to ensure unpleasant long lines:

-Bring a bunch of "Mom & Pop" small businesses to a place where they're not used to the speed of rapidly-placed orders.
-Don't coach them on "best practices", like helping them decide which menu items to serve (some take too long).  
-Don't recommend that they bring knowledgeable staff, instead of nieces and aunts and cousins who don't know how to work a register/count cash/take orders.
-Don't help them create "order placing stations" and "pick-up stations".
-Let them fumble around, trying to cook recipes that aren't designed for long lines of back-to-back customers.
-Don't suggest that they bring "signature dishes" that are easy to serve.  e.g.: soup (which can be scooped/served quickly).
-Don't discourage the idea of wasting even more time hand-applying frivolous garnishes (that don't really enhance the experience).  It's something you forgo when you have a long line of waiting clients amidst 49 other competing food stalls.