The Chicago restaurant Next doesn’t take reservations. It sells tickets to patrons instead. (Kinda genius, right?)
Now the owners of Next have found a way to package and sell their ticketing system--they’re calling it Tock--and the practice is coming to a restaurant near you.
Tock has advantages for both sides, since you’d be required to pay for part or all of the meal in advance: For you, there’s no sticker shock at the end. For the restaurant, there’s no lost revenue.
You buy tickets to ride on an airplane--why not do the same to eat Wagyu beef?