Thanks to online booking platforms, the way we make reservations has changed — but a table at a hot restaurant on a Friday night is still a valuable commodity. Zachary Crockett books a four-top for 7 p.m. SOURCES:Lisa Blount, director of marketing and public relations at Antoine’s Restaurant.Adam Iscoe, writer. RESOURCES:"Why You Can’t Get a Restaurant Reservation," by Adam Iscoe (The New Yorker, 2024)."New York Passes Bill to Make the Restaurant Reservation Black Market Illegal," by Emma Orlow (Eater, 2024)."When Canceling Your Reservation Costs as Much as Dinner," by T.M. Brown (The New York Times, 2024)."65% Of Diners Go Directly To A Restaurant’s Website To Book A Reservation," by Tessa Zuluaga (Toast, 2024)."No-Show Diners by the Numbers," by OpenTable (2021)."Selling Reservations Democratizes the Dining Experience," by Tyler Cowen (The New York Times, 2015).Antoine's Restaurant. EXTRAS:"Why You Shouldn’t Open a Restaurant," by Freakonomics Radio (2018). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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