Standing above reviews

Yesterday I wrote about a new restaurant’s successful soft opening. There was one other thing that happened which stuck with me. It’s about reviews and they’re double-edged power.

This restaurant features a beautiful copper pizza oven. A customer complimented the cook’s work. He told the cook how he drove across town to come here because of a review. The cook frowned, “Yeah but did you see that awful 1 star review?”

There was no need in that moment to give a poor review credence. Clearly their product was superb. The customer raised the cook’s hope beautifully by saying, “Keep making them exactly how you do and this place will keep booming.”

Sound advice. If there’s pride in the work you do and if it’s above spec, the poor reviews won’t hold water. After all, there’s probably hundreds of 1 star reviews for Michelin Star restaurants, but people keep showing up.

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