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Quantifying a "Good" or "Bad" Restaurant

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General Discussion

Quantifying a "Good" or "Bad" Restaurant

njmarshall55 | | Mar 15, 2013 10:08 AM

Ok, fellow CH'ers...I'm an aerospace quality manager by trade. i deal in numbers and specifications. I don't deal in relative terms on a day to day basis. I just responded to a post about lousy restaurants in the best state in the union...New Jersey (hold the jokes, please, I've heard them all). But it got me to wondering...can one actually quantify certain activities of a restaurant to determine what "acceptable," or "good," or "bad," really are? There will, of course, always be those things that are just NOT quantifiable...too much salt, lousy attitude, dirty facilities...those can be handled by some sort of sliding scale (0 to 10...worst to best, for example). But how about...number of minutes from in the door to the table? number of times the waitstaff refills the water glass per hour? Even then, what one diner finds acceptable (20 minutes?), another diner would find intolerable. Guess I've answered my own question...we'd have to agree first on the metrics, then on the relative value of the metric....but still, I'd be interested in your thoughts.

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