I love this idea and wish restaurants would use this model more often. I get a lot of anxiety around knowing the end of the meal means looking around at waiters and the prospective guests lining up at call. Two questions:
1. How would restaurants deal with "squatters"? As in, folks who were happy to pay the seat fee but didn't order much.
2. I don't always know how long I want to be at a restaurant, especially if it's one I haven't been to before. Or if I was on a date, I wouldn't want to book the seats for 4 hours and then want to leave after 2, or vice versa. And if you're a regular at a place, you probably don't feel as much pressure to vacate. So how much of this system actually works as well for consumers as it does for businesses?
Also lol you just reinvented Korean restaurants.
I love this idea and wish restaurants would use this model more often. I get a lot of anxiety around knowing the end of the meal means looking around at waiters and the prospective guests lining up at call. Two questions:
1. How would restaurants deal with "squatters"? As in, folks who were happy to pay the seat fee but didn't order much.
2. I don't always know how long I want to be at a restaurant, especially if it's one I haven't been to before. Or if I was on a date, I wouldn't want to book the seats for 4 hours and then want to leave after 2, or vice versa. And if you're a regular at a place, you probably don't feel as much pressure to vacate. So how much of this system actually works as well for consumers as it does for businesses?
Isn’t this just distributing costs from drinkers back onto everyone else?