Restaurant critiquing can be thought of as a profession of duality: the dream profession for everyday diners in love with food and a profession that incites anxiety, boasting, tears of joy and tears of happiness for restaurateurs. Part of being a notable restaurant critic means remaining anonymous to ensure their readers get the same dining experience. With so much cloak-and-dagger antics, the world of restaurant critics is riddled with more questions than answers. What is ideal service? How does a restaurant critic choose the restaurants to review? How does one go about assigning stars or ratings to the restaurant? It’s enough to make any restaurateur overwhelmed.
New York Times released a fascinating video series interviewing 5 of their past and present restaurant critics to get a behind the scenes look at what goes into creating a review, what a restaurant can expect when being reviewed and the tactics used to produce said review.
Check out the full video series here.
It goes without saying that the makings of a good restaurant is one that is consistent, has kind, hospitable and prompt service, and produces great food. Behind the scenes, an efficient restaurant is one that is able to partner with a restaurant supplier of dishes, cutlery, and stemware able to quickly and effectively meet your equipment needs while providing you great value – so you can focus on creating culinary masterpieces to make revenue. National Event Supply would like to be that restaurant supplier partner for you. Check out our Tabletop Catalogue for more details on our porcelain dinnerware lines, platters and bowls and cutlery.
