{"id":1260,"date":"2021-09-01T23:46:52","date_gmt":"2021-09-01T23:46:52","guid":{"rendered":"https:\/\/brizo.staging.siteservice.net\/?p=1260"},"modified":"2023-11-23T18:33:35","modified_gmt":"2023-11-23T18:33:35","slug":"restaurant-reviews-will-diners-be-too-demanding-in-a-barely-post-pandemic-era","status":"publish","type":"post","link":"https:\/\/brizodata.com\/en\/restaurant-reviews-will-diners-be-too-demanding-in-a-barely-post-pandemic-era\/","title":{"rendered":"Restaurant Reviews: Will Diners Be Too Demanding in a (Barely) Post-Pandemic Era?"},"content":{"rendered":"

Photo by<\/span> Clem Onojeghuo<\/span><\/a> on<\/span> Unsplash<\/span><\/a><\/em><\/p>\n

“As restaurants fully reopen, diners are returning to their go-to spots in droves. This is, obviously, good news for restaurateurs. But the not-so-good news? Some patrons are immediately returning to their pre-pandemic expectations. According to Brizo data, the majority of restaurant reviews are a generous 4.5 out of 5. But, could that number fall if diners don\u2019t embrace the \u201cnew normal\u201d operators are experiencing due to labor shortages and confusing and often-sudden reopening rules?”<\/p>\n

As restaurants fully reopen, diners are returning to their go-to spots in droves. This is, obviously, good news for restaurateurs. But the not-so-good news? Some patrons are immediately returning to their pre-pandemic expectations. According to Brizo data, the majority of restaurant reviews are a generous 4.5 out of 5. But, could that number fall if diners don\u2019t embrace the \u201cnew normal\u201d operators are experiencing due to labor shortages and confusing and often-sudden reopening rules?<\/span><\/p>\n

The New York Times<\/span><\/i> famously paused its restaurant reviews for the first six months of the pandemic, and, as reviews have slowly returned, the trending sentiment has, thankfully, been overwhelmingly positive. Stan Sagner, a restaurant marketing strategist in Manhattan who has reviewed restaurants for <\/span>The New York Daily News<\/span><\/i>, welcomes their reemergence. \u201cI think it\u2019s important that major publications go back to reviewing, in part because there\u2019s this huge pent-up interest and energy and desire to go out and dine and there are all these restaurants opening,\u201d he says.\u00a0<\/span><\/p>\n

As a former restaurant professional who has cooked at a Michelin-starred establishment, he has faith that professional reviewers are rating restaurants through a post-apocalyptic lens. Sagner says, \u201cThe writers have a pretty good understanding of the current environment and when they\u2019re writing, they\u2019re recognizing the reality. I don\u2019t think they\u2019ll slam a restaurant for something that\u2019s out of the management\u2019s control, like being understaffed.\u201d<\/span><\/p>\n

Whether or not diners will follow suit remains to be seen. Jeffrey Bank, the CEO of <\/span>Carmine\u2019s<\/span><\/a> and <\/span>Virgil\u2019s<\/span><\/a>, the wildly popular restaurants with multiple locations across several states and the Bahamas, hopes they do. \u201cI think people need to understand that when they go back to their favorite restaurant, even if it\u2019s at one-hundred percent occupancy, it doesn\u2019t mean everything is a hundred percent back to normal. It\u2019s not a light switch; it\u2019s like going to a new restaurant,\u201d he says. Bank cites equipment troubles and labor shortages as issues that can impact the dining experience. \u201cGetting parts for equipment isn\u2019t so easy at the moment, and a lot of former staffers moved away or into other industries,\u201d he says. \u201cI hope diners will realize that, hey, maybe now isn\u2019t the time to give someone a poor review on Yelp,\u201d he adds.<\/span><\/p>\n

In Brooklyn, <\/span>Francie<\/span><\/a>, a new restaurant from owners John Winterman and chef Chris Cipollone, garnered a Michelin star practically out of the gates this year. And while other professional reviews have been stellar and diner reviews have been holding steady at an impressive five stars, there are a couple of outliers who have left less-than-stellar reviews. What does Winterman make of this? He wonders, \u201cWhere does a person\u2019s rating system come from? What does three-and-a-half stars even mean? It\u2019s hyper subjectivity.\u201d The team at Francie takes it all in stride. \u201cIf the overwhelming majority of people that order a dish love it, and one person doesn\u2019t, that\u2019s its own version of the temperature test. Everybody carries with them their own personal climate of how comfortable they are — is it slightly too cold or slightly too warm? If sixty people are happy with the temperature, you\u2019re not going to change it for one person,\u201d he says.<\/span><\/p>\n

Aside from the most popular restaurant review sites that allow owners to respond to reviews, Facebook has become another source of reviews — not all of which a restaurateur can see. Kay Ryan Dale of Cleveland, Ohio, runs the group <\/span>NEO Foodies<\/span><\/a>, which spotlights all things food, including cooking, shopping, and dining out in Northeast Ohio, and boasts more than 13,000 highly engaged members. The content shared often includes restaurant reviews, which are encouraged. But Dale draws the line at what she calls grievances. \u201cSomeone posting \u2018I didn\u2019t get what I wanted when I wanted it so I stormed out\u2019 isn\u2019t a restaurant review. That\u2019s a grievance,\u201d she says. \u201cWe ask that people resolve grievances involving a restaurant with its management. There are several sides to every story and the restaurant staff is not here to defend themselves,\u201d Dale notes. When posts like that surface, she removes them and the poster receives a message reminding them of the group\u2019s steadfast guidelines. \u201cI started NEO Foodies in 2008 as a direct response to another forum that had been taken over by trolls. Content like that won\u2019t fly here,\u201d she says.<\/span><\/p>\n

Sagner is hopeful that diners will grant restaurants some grace during these first months of reopening. \u201cRestaurants are where we meet and gather, socialize, make friends, go on dates. They\u2019re a vital part of our social ecosystem, so when people take a jab at them, they\u2019re taking a jab at New York City or whatever city they\u2019re in. And, remember, it\u2019s almost miraculous that restaurants survived at all,\u201d he says.\u00a0<\/span><\/p>\n

Ryan agrees. \u201cEspecially as it pertains to service right now, people need to keep an open mind and an open heart. Let\u2019s not view restaurants through the same lens that we would have eighteen months ago before all of this happened,\u201d she says.<\/span><\/p>\n

While Banks and his team strive for perfection at all times, mistakes can happen, especially as new staffers ramp up and restaurants operate at full capacity. \u201cThere isn\u2019t a successful business model that involves making mistakes or having accidents regularly, but on occasion, in any industry, something can go wrong,\u201d he says. Rather than stewing in silence if a meal is going awry, Banks welcomes feedback in the moment. \u201cIf you need something, let us know. We\u2019re restaurant professionals who want to fix whatever is wrong. In fact, we\u2019d love to fix it,\u201d he says.<\/span><\/p>\n

\n

About Brizo Data, Inc.:<\/b>\u00a0Brizo Data helps the foodservice industry by providing the strategic data you need to win in your market. We empower restaurant vendors and restauranteurs with better data for Business Intelligence, Market Research, and Competitive Analysis. Brizo monitors the online footprint of every food serving establishment in the US and Canada \u2013 from social media presence, online reviews, menu items, market composition, and even technological choices.<\/p>\n

For more information, questions or to set up a free trial contact\u00a0cheers@brizodata.com<\/a>\u00a0or click here \u2018Get Started for FREE<\/a>\u2019 .<\/em><\/h6>\n","protected":false},"excerpt":{"rendered":"

As restaurants fully reopen, diners are returning to their go-to spots in droves. This is, obviously, good news for restaurateurs. But the not-so-good news? Some patrons are immediately returning to their pre-pandemic expectations. According to Brizo data, the majority of restaurant reviews are a generous 4.5 out of 5. But, could that number fall if diners don\u2019t embrace the \u201cnew normal\u201d operators are experiencing due to labor shortages and confusing and often-sudden reopening rules?<\/p>\n","protected":false},"author":7,"featured_media":1263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","inline_featured_image":false,"footnotes":""},"categories":[67],"tags":[],"class_list":["post-1260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bfm"],"acf":[],"yoast_head":"\nRestaurant Reviews: Will Diners Be Too Demanding?<\/title>\n<meta name=\"description\" content=\"Explore the impact of restaurant reviews in a post-pandemic era. Will diners be too demanding or will they be more forgiving? 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