nkokonas

6 ms·

1.
by nkokonas 9y ago
Likely not credible.
2.
by nkokonas 9y ago
Correct. They have a pattern of this behavior IMO. See my Medium post on this subject, linked in the Eater article.
3.
by nkokonas 12y ago
For a while people tried to do that. By law the tickets have to be transferable. However, scalping is illegal in IL unless they are licensed. As well, we do our best to limit the number of tables sold to any one CC, URL or email address.
4.
by nkokonas 12y ago
one direction on pricing means it's a 'deals' site and will only attract struggling restaurants.
5.
by nkokonas 12y ago
well aware of that fact... but the scalability and margins are such that it's still a great business. If I charge flat $ 495 per month for a restaurant but save them $ 100k plus per year then I win all restaurants... incremental costs
6.
by nkokonas 12y ago
inclusive pricing is what I'd like to do but people compare pricing without gratuity for most places... TFL can do that. Next cannot.
7.
by nkokonas 12y ago
Service charge is literally the charge for restaurant service -- instead of a 'tip'. It's not a charge for the tickets. We do that because of Fair Labor Standards Act (FLSA) makes tipping difficult if you charge ahead... or
8.
by nkokonas 12y ago
well in fairness I had a bit of experience in software design -- ancient but relevant. We are redoing the entirety of the site now... keeping the good, improving the rest.
9.
by nkokonas 12y ago
Sure... but the thing is this: you could just take small deposit against the final check. And vary the scale or application of that deposit. For example, putting in a $10 deposit could give you a $ 15 credit. That's just one exampl
10.
by nkokonas 12y ago
I think it would work for almost any restaurant -- or for that matter any business or service that has time slots... think dentist, hair cutter, spa, etc. If a restaurant is less in demand then they can use pricing as an incentive, never c
11.
by nkokonas 12y ago
the lean start up was the software itself, not the restaurants. The restaurants were hardly lean... but the software was one programmer and me. -- nick