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.

Think the concept will never catch on? Two of the most acclaimed restaurants in the country, Per Se in New York and The French Laundry in Napa Valley, have already signed up.

You buy tickets to ride on an airplane--why not do the same to eat Wagyu beef?

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