Eatery Reviews

 

In this age of increasing disinformation, hidden propaganda, manipulative commercialism and social media hype, are we helped when we check an internet review of an eatery?

Are the scorings reliable?  One person's sense of taste can be another's disdain.  Can an eatery take litigation when its operators opine they have been unfairly assessed?

When goggling began, most reviews of foodie venues were dominated by text.  Then came the barrage of still images, many micro focused with blurred backgrounds, some echoing the ambiance of the place and all illustrating and supplementing what is written.

Eventually images in all forms took over with a crescendo.   Video clips, tantalising angles and added music made viewers really feel we are there with the influencers.  You Tube and Tik Tok fast tracked this waterfall of visual feasts.  Decisions and sensations were more made visually rather than upon listening to the audio.  Next, how do we bring in the wafts of Umami smell and aroma?

Individuals or groups of individuals can perfect the art of foodie tasting with humour, energy and internet income.   Some incorporate travelogues, in a varying range from the upper class seat experience of long haul aircraft flights to more obvious ads for tour itineraries.  Foodie reviews are transforming, experimenting and continuing to use new technology.   I wonder who watches the TV travel or cooking programmes anymore.

Perhaps nothing is as delightful as unplanned dropping by an eatery and enjoying the food, pushing aside any preconceived opinions from one's self or others.   The art and science of culinary sensations is best achieved by stepping on to the venue itself and utilising one's gut feel on the spot.

This brings to the matter of Michelin food guides, rankings and their requirement that winning eateries must fulfil prestated conditions each year to maintain their Michelin rank status.

Opinions of Michelin award teams are usually from individuals who are not local to the culture and country where they swoop in and make their assessments.   Are judges with local preferences and palates not important enough to be given more consideration?  Are restaurant design, elegance and pricing observed distracting from niche taste, strange cooking skills and heritage styles?

Can Michelin award judges have an inherent and unacknowledged bias against the vageries of things foreign? Is fusion cooking standing a better chance of being recognised by Michelin?

It can be amusing in contemporary times that scrolling on screens has fuelled the process of choice of eateries.  And then there is easy access to wifi and the need to post things on a real time basis - just after one bite and several posted images, an opinion of the food must be formulated.  There is not even sufficient time to digest the dish in the body before an opinion on a bite of morsel of food becomes viral.

Another disturbing tribal live screen following is that of fans watching what individual influencers eat every evening.   Does it reflect the pervasive extent of boredom that this can become a watching sport?

I know of people who quietly enjoy what they have eaten or drunk - and quietly go on to the satisfaction of having completed another day.  Such humans will not give impressions of food unless asked.

So there are millions of food images hanging about our cyberspace Universe. What eventually happens to them when they are no longer viewed? 

The eatery business needs regularity of custom, excitement of venue and marketing in all aspects. 
Word of mouth in the locality is no longer enough as greater mobility brings in diners from far and wide.
The post impact of a declared pandemic has changed significant
parameters for businesses that pay much rent, cannot rely on staff being available and depend on broken supply chains.  Social media  in this respect can help, but if not managed optimally, it can also be a two edged sword.

As for other things in life, success can bring about its own down stream challenges.   Cynicism can set in potential customers with too much hype in viral foodie opinions.

Relaxed venues begin to have three sit down sessions an evening.   Surcharges of whatever variety begin to be charged to so called milking the cow while the going is good. 

It all starts with someone giving an opinion for the world to see, read or hear in an entertaining way.

#yongkevthoughts