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suggestions for food critiquing


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General Discussion 9

suggestions for food critiquing

chowhound | Mar 11, 1998 02:15 PM

Dear Critics:

I am writing this note to find out how others in this area of expertise
critique the establishments which they visit. Our city is a small one and
contains many establishments in the food service industry. Our people are
growing in their expertise and are often small business men and women who
put everything on the line for the love of service and food. Our present
food critic is one of experience only; no "formal" education has been
obtained. She has taken courses, written a book, and has travelled. A
resume that indeed can be impressive. Our dilemma, I put forth, is a
request for information and recommendations for critiquing that we might
incorporate and suggest to our own "incogneto" visitor. The reason a
person like myself and others in the industry are branching out to you, is
that we feel the critiquing has damaged our establishments enough and it
has even been the fall for some. We believe critiquing is welcome, but on
a more positive and constructive basis. Thus benefitting both the
establishment and the clientele. We have received information on other
critiquing methods where the establishment is visited and constructive
criticism is offered. The establishment then is able to work on these
areas where it is weak and then has a second opportunity for the critique
to return within a 6 month period, "incognito", and report the results in
the daily news; either boosting the establishment or vise versa. Another
suggestion was to allow those whom do not wish to be critiqued to list
their names on a roster with others who allow only the clientele to make
the decision, without the critique's involvement. We feel in today's
society, having a business is so difficult and competition extremely
rampant that it is only fair to allow the entrepreneur this privilege.
When someone opens up a flower shop, hair salon ( both small business) are
they critiqued? Restaurants are continually up against the wall with
health inspectors, changing trends, coupons, etc.

Restaurants open and close on an ongoing basis. They offer employment,
from professional chefs to accountants, and even dishwashers. We give back
to the community and take our part in trying to build up the economy. We
work long hours and all for the love of the work. Your suggestions would
be welcomed and appreciated. Thanking you in advance,

Gwen Jolicoeur

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