This math doesn't work out. Smaller, cheaper restaurants can't be in the business of "limiting" customers right now. Price has to go up if the quantity is limited. $25 * 30 = only $750/day. After cost of food, that's not worth it. $800 * 20 becomes more worth it.
That being said, lots of higher-end restaurants are already doing this. In SF, they're using "reservations" that are limited to ~30 meals a day (for example: https://www.exploretock.com/benu), and that seems to be working well. But these meals are all ~$100+/person.
Same concept, just don't limit the quantity that much? Perhaps marketing a complete meal rather than a la carte choices would still work for lower-end restaurants. Takes away the decision fatigue / makes it more compatible with impulse buying?
I'm just spitballing here but it seems possible. Would love to hear from anyone with restaurant experience.
I definitely think there's things restaurants can do during a pandemic to stand out. Limit the menu (less work/waste), offer to-go alcohol, team up with other restaurants, offer a free [something] with every meal, etc.
The idea in this article just wouldn't work, though.
I'm pretty surprised Masa of all places would do this. Especially telling people the rice can sit on the counter for two days and to throw the fish in the fridge.
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[ 3.0 ms ] story [ 19.2 ms ] threadThat being said, lots of higher-end restaurants are already doing this. In SF, they're using "reservations" that are limited to ~30 meals a day (for example: https://www.exploretock.com/benu), and that seems to be working well. But these meals are all ~$100+/person.
I'm just spitballing here but it seems possible. Would love to hear from anyone with restaurant experience.
The idea in this article just wouldn't work, though.
I'm pretty surprised Masa of all places would do this. Especially telling people the rice can sit on the counter for two days and to throw the fish in the fridge.