The Caterer article Pale, Male and Stale by Andy Lynes in the 3-9 June 2022 edition identifies the need for restaurant review publications like Michelin, Hardens and the AA Guide to recognise the wider diversity of cuisine and establishments in the UK. The article suggests that the guides should include more establishments and achievements from different cultures and genders as the majority of those included seem to be establishments run by white, male and often restricted to fine dining or those in the Western northern hemisphere.
With Generation Z and millenials being more discerning about where their money is spent in terms of sustainability and how establishments help the local community, economy and environment, these guides do need to re-think how they appeal to the younger generation. Organisations that have a clear and transparent way of being inclusive are more likely to appeal to these diners and the increasing interest in ethical practices, sustainability and social and environmental good will make diners continue to choose those that demonstrate this openly. One way that diners and investors can possibly influence these review guides is to see how their guides align to their own Environmental, Social and Governance (ESG) initiatives and agendas. Michelin Group has Diversity as a key theme at the heart of their All Sustainable approach https://www.michelin.com/en/sustainable-development-mobility/ as does The AA. So, ideally, their strategies and ideologies should feed down into the guides that they produce. Years ago, I had an idea for a project to create an alternative to the Michelin guide for showcasing social enterprises in hospitality with an emphasis on encouraging younger people to become engaged with its creation. It would provide the opportunity to young and disadvantaged people to become mystery diners visiting social enterprises initially in London as a pilot. The project outcomes and benefits could include:
The project could also include web development skills for the review website design and build and special masterclasses from current amateur and professional reviewers. This type of approach could provide a potential pipeline to review guide producers to aid initiatives like Elizabeth Carter, the Good Food Guide’s editor explains in the article. And as shown by Elijah Quashie, aka The CNSR, who made his name through online YouTube video reviews of fried chicken shops around London, reviews created and shown online via social media are potentially a way to encourage a younger audience to get involved and interested. Then maybe by going totally paperless, review guides can also add this to their environmental sustainability aspirations and achievements. Now that would go further than levelling up.
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December 2022
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