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On Ticketing

iliana-regan.jpgIliana Regan of Elizabeth in Chicago — which uses the Achatz/Kokonas ticketing system — on how tickets allowed her to lower prices $5 to $20 across the menu this winter: "We serve exactly what's coming in. We don't have any waste—we don't even have any leftovers to use for staff meal. I have to go buy extra meat for tacos to make staff meal. The fixed expenses don't fluctuate. So it's really all from the ticketing system that I can lower the prices to this level and be sure that we'll make a living, my chefs will make a living." [GS Chicago]

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