The use of colors, sounds, sights, and smells can be applied to restaurant settings to encourage a high customer volume and fast table turns.
Robson, S. K. A. (1999). Turning the tables: The psychology of design for high-volume restaurants [Electronic version]. Cornell Hotel and Restaurant Administration Quarterly, 40(3), 56-63. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/123/