Originally Posted by
emma69
I really dislike restaurants that won't take reservations, and will avoid them if there are equal-in-other-ways alternatives. And a reservations model allows a restaurant to staff up / down accordingly - if they have every table full in bookings on a Saturday, they know they need more staff in. The reverse is also true, when you have a mainly reservations model, you know when a slow night is coming too.
The up and coming Notables restaurant in Calgary.. who we have the pleasure now of calling their landlord.. carries reservations for weekends 4 or 5 weeks in advance..
Half the restaurant is reservations and half walkins.. and for the walkins, the wait gets to be sometimes an hour and a half on weekends..
I would say this model, is a balance that has been working quite successful.. AFAIK is unique as well..