A few years ago, young British journalist Oobah Butler tricked almost the entire world with his non-existent restaurant, which reached the top spot on Trip Advisor. Many laughed at the foolishness and naivety of people who believe in such reviews. Perhaps, initially, Google, Trip Advisor, and similar apps that create restaurant rankings did convey visitors’ experiences accurately, but such lists soon became a tool of manipulation in the hands of competitors. How to escape the terror of reviews, how to recognize the authentic ones, and whom to trust were the topics discussed in the “Terror of Reviews” panel. Chef Mate Janković (SOL Tapas in Croatia) and Davor Butković (Kult Plave Kamenice) answered the provocative questions of Petra Štefanić.
Right at the beginning of the intriguing debate, they emphasized that what appears on social media carries some weight, but nothing has as much impact as a Michelin star. Davor Butković explained that it is possible to maintain independence in a small community like ours: “Everyone recognizes me when I come to a restaurant, but I think I can be quite objective. If someone doesn’t know something, no one can help him. I’ve been in this business for a long time – I wrote my first restaurant review in 1997, but my friends’ restaurants have never made it to the top 10 list of Kult plave kamenice.”
Mate Janković admitted to the packed audience that he considers criticism to be personal because he is someone who puts 100% effort into his work, but he is ready to face the truth. “I don’t have the urge to beat someone up when they write a negative review about me. Personally, I haven’t experienced anything that I consider unpleasant or unfair. I have not encountered any issues due to malicious actions, personal grudges, or revenge. If there is a problem, I address it within the restaurant rather than outside of it. The worst guests are the ones who stay silent and then try to bury you on social media or by word of mouth. I know that people can wake up on the wrong side of the bed, but my tolerance is maximum. If there is any kind of mistake, a nice gesture and going the extra mile can solve the problem,” he added.
Although 60% of restaurants fail in their first year, and 80% within the first two years, success is still attainable. In addition to the above, for a restaurant to succeed, it must be sustainable, and young chefs should prioritize learning about accounting and economics. Along with these factors, a serious approach and discipline are essential when starting a restaurant.
At the end of this interesting panel, the panelists praised TasteAtlas – the world’s online atlas of local ingredients, traditional dishes, and authentic restaurants, which was presented last year at the Weekend Food Festival. It was born out of the need for a modern and practical guide to the culinary heritage of all parts of the world.
