In an attempt to reward regulars and raise money, campus-area bistro Blackbird & Henry has started a Community-Supported Restaurant (CSR) program. Participating diners pay $1000 for a $1250 credit to chef Mark Schmidt’s restaurant (ostensibly a 25-percent discount). The credit can be used for food, drink, and gratuity. In addition to the credit, CSR participants also received priority access to reservations and Blackbird & Henry events. Blackbird & Henry is not the first Austin restaurant to integrate the system to their business model; chefs Todd Duplechan and his wife, Jessica Maher, run a similar program at their South First Street restaurant Lenoir. For more information on Blackbird & Henry’s new program, email email@example.com.