The phenomenon that was Channel Ten’s Masterchef introduced Australia to food critic Matt Preston, a man whose astonishing array of cravats is rivalled only by his impressive resume (which includes stints writing for Epicure [The Age], Vogue Entertaining & Travel, Delicious and Australian Good Taste), but these days the average restaurant reviewer is more likely to be Mr or Mrs Jo Average from the ’burbs.
With the advent of the internet literally everyone who eats can be a food reviewer. Restaurant reviewing websites such as http://www.eatability.com.au/allow users to scope out a restaurant’s vital statistics (address, phone number, opening hours, price range etc…), as well as read what other users have to say about their experiences there, be they good, bad or indifferent. Anyone with the time and the inclination can set up a food blog and invite family and friends along on their culinary adventures. And at any given moment the “Twitterverse” is abuzz with comments about hot-right-now dining venues and fail-safe favourites for all occasions. All in 140 characters or less.
Had an evening to be savoured? A less than impressive meal? Fawlty Towers-style service? Don’t just stew on it, let people know.
One of the most talked about food critics in New York at the moment is David Fishman, a 12-year-old schoolboy reviewer who was discovered by the New York Times and has since written for GQ Magazine and Time Out for Kids and appeared on several TV shows. David’s story has apparently been optioned by Paramount Pictures, who plan to make a movie about him.
With the advent of the internet literally everyone who eats can be a food reviewer. Restaurant reviewing websites such as http://www.eatability.com.au/allow users to scope out a restaurant’s vital statistics (address, phone number, opening hours, price range etc…), as well as read what other users have to say about their experiences there, be they good, bad or indifferent. Anyone with the time and the inclination can set up a food blog and invite family and friends along on their culinary adventures. And at any given moment the “Twitterverse” is abuzz with comments about hot-right-now dining venues and fail-safe favourites for all occasions. All in 140 characters or less.
Had an evening to be savoured? A less than impressive meal? Fawlty Towers-style service? Don’t just stew on it, let people know.
One of the most talked about food critics in New York at the moment is David Fishman, a 12-year-old schoolboy reviewer who was discovered by the New York Times and has since written for GQ Magazine and Time Out for Kids and appeared on several TV shows. David’s story has apparently been optioned by Paramount Pictures, who plan to make a movie about him.
It would be interesting to know what percentage of restaurateurs monitor what is being said about them online, not just by magazine and newspaper reviewers but by the everyday punters who ultimately ensure the success (or otherwise) of a restaurant. If they aren’t already then perhaps they should start. Obviously it’s not possible to please everyone all of the time but commonsense says that listening to what your customers have to say about your business has got to be a good idea.
Sure, not everyone has the palate or vocabulary to assess the marriage of flavours and textures that pass their lips but does that matter? Even the most tongue-tied diner knows what he or she likes. Often it’s the little things that can make or break a dining experience – an overly intrusive or familiar waiter, water glasses that are presented still warm from the dishwasher, or cigarette smoke drifting in from a smoking area. Since they are small things, they’re also easily remedied by a savvy restaurateur.
Restaurants may not be able to control what their patrons are posting on the internet but with good food and great service they can hope to influence what those patrons are thinking at the end of their meal.
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Good point. Interestingly I was looking at one of the hotel review sites recently (can’t remember which one…) for NY hotels and for one establishment the general manager had gone through and replied at some length to each negative review – from memory for example mentioning he’d contacted the customer direct to discuss issues or to offer a gift as recompense, explaining if there were extenuating circumstances, asking if they were prepared to identify who it was if an individual had been rude or given bad service, or at least thanking them for their feedback and saying how they’d tried to remedy it. And in the case of good reviews, thanking them too. Although I didn’t end up booking it (too many complaints about the noise from the nightclub on the top floor!!), it gave me a good impression, knowing they were taking the time to respond to feedback.
ReplyDeleteThe above comment is exactly what I am talking about. That guy is a hero.
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