Due Diligence’s New Normal

This article appears in the July 2019 issue of Restaurant Finance Monitor. Have you ever seen word clouds for restaurants made from social media ratings? They’re cool, often featuring words—friendly, delicious, super, love, clean—restaurant operators like seeing. But it’s investors like CapitalSpring’s Erik Herrmann, head of the firm’s restaurant investment group, who have lately been […]

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Are Trays the New Nostalgia?

This week alone my food at two local eateries arrived, surprisingly, on heavy metal trays (see below). These are places that might otherwise have used good plateware given their style and relatively steep menu prices. Yet instead they employ an item that likely reminds people of the school cafeteria, prison or mess hall. Maybe trays instead of […]

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I’ll take the compliment

Comsumerist.com’s Chris Morran discovered my article about writing an online review and kindly shared it with his audience, saying, ” . . . former restaurant critic David Farkas provides a very useful list of suggestions for how restaurant diners can make their online reviews more relevant and helpful to other consumers.”   Thanks, Chris!  

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Writing restaurant criticism

I’m no longer a restaurant critic, alas. Come to think of it, that might make some chefs and operators happy. I wasn’t a cruel reviewer, however; I was (or tried to be) an informed one. Which meant making sure that readers understood if I (and they) were getting their money’s worth of food and service. […]

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Recognizing restaurant reviews

Last Tuesday night at Cleveland’s Market Garden Brewery, known for hosting interesting gatherings, two local editors and MGB’s owner discussed restaurant trends and restaurant criticism, in particular.   The audience (members of the Society of Professional Journalists) asked good questions. I brought up Yelp.com, suggesting that the review site rendered publications that waited six months […]

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