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The Lord's Diner works like a well oiled machine. It has to when it's serving six hundred people in just two hours some nights.
"I love it, said one Lord's Diner guest. "I really appreciate it."
That number was once considered maximum capacity, but this summer the Lord's Diner surpassed it fourteen times.
"We hadn't prepared for the increases this year," said Wendy Glick, Executive Director.
In fact, it has been the busiest summer in the diner's history. Making sure there's enough food is a challenge.
"The cooks have to make sure they have enough in the back to make maybe some instant potatoes to stretch the starch," explained Glick. "They make more casseroles to feed more individuals."
Then they need enough plates to serve the meals on.
"We went to finding ways of not using bowls and providing things that don't have to go in a bowl," said Glick.
On this night, the donuts for dessert are served right on the dinner plates. The staff has used some creative thinking to stretch their resources to meet the demand. It's a need that may have been caused by the summer heat.
"Some guests have shared with us that their bills are higher because of running the air conditioning," said Glick. "it just really hit them harder and sooner."
Glick says its hard to know where the numbers will go from here, but the plates will always be full. Glick says there is still the possibility of opening a second location, but right now there is no specific plan about where that might be.