What Online Reputation Management Services Can Do for the Worst Restaurants
Leave it to online reputation management services to soften the blow of awful restaurant critics. We’ve all seen the jig happen in TV shows or movies. In comes a famous food critic and the whole kitchen becomes havoc. The head chef starts trickling sweat down their foreheads. And then the wait is even worse when you have to see what the critics say on online blogs. It can make or wreck a company’s future reputation, and they know that the whole internet who is interested in eating at their restaurant will see the review.
This is why internet reputation.services always recommend receiving proactive help instead of a reactive strategy. We offer online reputation management services so that the bad critics that make your heart melt in pain after all the years you have spent working up your business don’t make you call it quits when you notice that your reviews are hurting your bottom line in a big way. Here are a few cases where the restauranteur should have known better to hire online reputation management services.
Vandal in New York City’s zero-star ratings from food critic Ryan Sutton were impoverished and pathetic. He stated that the restaurant was trendy, and that’s about it. People will go there for the atmosphere, but not the baloney food that they serve. Words that he used included hot mush and a two-bite travesty when reminiscing of the times he tried their beef tartare on a pretzel (why? Does NYC mean you have to put a pretzel in such a food delicacy?) and the bite-sized meatballs.
Sutton ended the blurb with the worst item he tried on the menu, the chicken caesar pizza. It takes a lot for a restaurant to mess up such a classic dish. It’s not a beef wellington or anything, but this killer critic is going to make you run for online reputation management services asap. He called it a mix of a bottle of parmesan dressing spilled over a tasteless cracker, with a bit of squeezed pesto and what resembled KFC chicken.
Some critics will focus on the outrageous food, the others will focus on the service. That was what happened with critic Lesley Chesterman at Le Enfant Terribles in Montreal. Receiving also a zero-star rating, she stated how she got eye-rolled by the waiter when she asked if her table was ready, and patted on the back by the manager who gave her an inch of red wine to compensate for the wait even though she did not want it. Bad service is the main reason restaurants need themselves an agency that knows how to deal with reputations, and how to increase their positive reviews in a legal and ethical manner after such a disastrous claim gets out.