Ben Aviram, who manages the front of house and wine programs at Maude in Los Angeles, reveals that the restaurant almost used restaurateur Nick Kokonas' ticket model: "It was about timing. Nick wasn't ready to go with the system for other restaurants when we opened. Now we're kind of looking at a cost-benefit analysis. We're still considering whether or not selling tickets makes sense for us." [Eater LA][Photo: Elizabeth Daniels]
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