I am about to embark on the opening of a brand new restaurant, with an amazing chef and major design $$ spent.
As is the current trend in my neck of the woods, we are going with rustic style food, share plates, nose to tail, hip cocktails and most interestingly, a no reservation system.
This style of restaurant management is new to me, so could you please share thoughts, advice and comments about the positive and negative aspects of no reservations. Some practical advice about day to day management of this style and pitfalls would be helpful too.
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