Perhaps the restaurant should raise its prices.
One way to stop that: Raise ticket prices. If Kid Rock charged more for his tickets, scalpers wouldn't be able to sell them at such a big markup.
But Kid Rock doesn't want to raise prices.
"I don't want to break you by coming to see me, " he says. "I want to make as much money as I can, but I don't need to drive around in a tinted down Rolls-Royce or Maybach and hide from people because I felt like I ripped them off."
http://www.npr.org/blogs/money/2013/06/27/196277836/kid-rock...
EDIT:
The real ideas of Kid are described not in the quote but in the rest of article; it's worth taking a look at.
It's the internet age as well and he realizes that. The moment he tries to charge a market price for every ticket, he starts eroding his fan base.
Surely it wouldn't surprise you, for example, if someone accepted a lower salary for a job that they enjoyed more than a better paying job?
Find a bigger venue. Open another store.
Maybe they should just deploy to Heroku or Appengine and have them scale to meet their table needs.
Or to put it more crudely: If your aunt had balls, she'd be your uncle.
I doubt it; I doubt many would do that at all. In some situations corporate fast-food joints do take reservations (White Castle on Valentine's Day evening is the only example I can think of at the moment) but in those situations they are cashing in on people considering it a novelty. The novelty drives demand to levels that it otherwise never achieves.
If there were only a single Chipotle in NYC, there would almost certainly not be enough demand to require a reservation system (and if they used one anyway, their business would surely suffer). Perhaps you would be willing to call in a reservation for Chipotle, but one person calling in reservations for fast-food isn't going to sustain a business.
Basically people will especially go out and get the McRib when it "comes back" and then get tired of it.
If McDonalds was limited to only one location, there would almost certainly be long lines, waitlists, and reservations. The ubiquity of McDonalds, and the fact that they can meet demand enough so that no one needs to wait more than a few minutes contributes to the luxury of not having to wait for a Big Mac.
You essentially need a completely new staff--including a completely new creative staff. This is important, and a large part of why most chefs who own multiple restaurants generally have fairly diverse properties that present different menus. But diversification still requires wheelbarrows of money; "the fastest way to make half a million dollars is to start a restaurant with a million" probably applies even more acutely to opening more than one.