Chefs and restaurateurs in cities across the US struggle mightily with razor-thin margins, staffing issues, minimum wage, and maximum rent. Here in Seattle, unless you’re a hot new thing or a name-brand chef with a handful of spinoff restaurants, keeping seats full can be the most soul crushing part of the daily battle to stay in business. Rivera has cultivated a whole new software-driven business model at Addo that allows him to sidestep most of these worries. While he’s at it, he’s also rethinking the idea that restaurants should serve the same food from the same menu every night.Joe Ray (Wired)