(Cpt. Brick)Earlier this month, we shared with you the news that a delivery-only restaurant in San Francisco would add dynamic pricing to its business model: that is, instead of shutting down orders when there is high demand, they simply charge customers more. Similar models are becoming an extra revenue stream for restaurants, removing the risk from reservations and earning them more money when their products are more in demand. Sure, maybe restauranteurs have always wanted to charge extra for the privilege of a 7:30 reservation.