The restaurant reservation revolution (The Wall Street Journal) At places like Next in Chicago, Trois Mec in Los Angeles and Volver in Philadelphia, a new breed of pay-up-front reservation is taking some of the risk out of running a restaurant. Pre-paid tickets give restaurateurs more control over their bottom line, all but eliminating no-shows — a scourge of the fine-dining business — and ensuring the kitchen has just enough food on hand.   —Ron Ruggless Noodles ...

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