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Food Inspiration Magazine

Recession-busting London-style: Trend 2

It’s striking that customers can’t book a table at many popular restaurants.

Diners either have to arrive early in order to queue or they must wait at the bar until a table becomes available. By not taking reservations, restaurants don’t have to spend the extra time needed to organize them nor do they have to deal with no-shows. This no-reservation policy contributes to the sense of a restaurants’ popularity: long queues generate curiosity and draw more people in. Another trend is to keep guests up-to-date via social media; the daily menu of Ducksoup, for example, is shared via Tumblr and Twitter.

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