|
Zim on a Plate Reviewers have been well under the whip during the past three months.
The aim has been to “catch up”, so to speak, with a competition that originally began in 2002 as one that ran a calendar year.
Then, during Annis Horribilis 2008, conditions were so fraught and difficult for the restaurant trade (and all of us!) that sponsor the Cheeseman decided to suspend reviews for three months, until a slightly more business-conducive climate prevailed. Restaurants greeted the suspension with sighs of relief, and as the situation normalised, so the reviewing process began again.
But not before the Review Team were re-briefed, to remind them once more of the fundamental importance of reviewing entrants in the competition within the context that surrounded the challenges of running a restaurant. The shortages, unavailable ingredients, utility cuts and all the other obstacles regularly faced during that very trying period. Some of which, continue to bite us to this day!
During 2009, life and availabilities did begin to improve, and accordingly, restaurateurs had a few less challenges to source their requirements, though it has hardly been plain sailing, and the expenses of ALL businesses, restaurants included, without a doubt increased hugely. This is seen reflected in the price of restaurant meals, though reviewers and the public alike (from which those reviewers are drawn in any case!) do constantly whine about what it costs to eat out.
That being said, many restaurants over the last year have actually dropped their prices, bit by bit. The dining public remains very price sensitive and value for money dining is a major differentiator so there’s a lesson for the trade here. Striking the right balance is the way forward — remembering of course, that we all do expect to pay a bit more for excellent quality! The trick is in pricing one’s meals appropriately for the dining experience one aspires to attain and then promote.
With the pressure on the review team to churn out between them four reviews a week most weeks since last November, the catching up exercise has indeed succeeded, and the 2009 Reviewing Season is accordingly about to end. The last few reviews will appear in the next couple of weeks, and the Judging Panel will be sitting shortly too.
Their job is going to be tough, very, very tough! There have been some outstanding reviews and ratings this season, with some newcomers really making their mark, and there’s no doubt that the judging will once again be an all day affair.
Meantime, the new Review Team for 2010 will be appointed, briefed and trained before the end of March and we will see the 2010 Reviewing Season for the Zim on a Plate, Zim in a Glass, Restaurants of the Year 2010 Competition commence. It’s full steam ahead, as ever! The aim in to review all entrants by the end of December 2010, bringing us back into the calendar year.
There remain a fair number of restaurants, both relatively new as well as long established, who to date have yet to enter the Zim on a Plate contest.
Entry is entirely voluntary, and there are many advantages to doing so. First, you will get listed in the Restaurant Guide on these pages every week with your phone number and, once rated, your Plate Rating.
Second, your review, rating and contact details will appear on the Cheeseman website at www.cheeseman1.com. Third, when your review and rating is published, especially if it is a particularly good one, you can enjoy the free publicity and upturn of bookings and patronage that this will surely bring!
The Awards Ceremony for the 2009 Season of the Competition will take place in July 2010, so restaurateurs and the dining public will be on tenterhooks until then, wondering who will be the shining stars of the trade for the last season. Those reviewed in early 2010 up to the end of March are still deemed to be reviews and ratings pertaining to the 2009 season.
To enter for 2010, look no further than the contact details on The Cheeseman, Zim on a Plate Advertisement on S4.
It’s as simple as an email or SMS, no fee involved! Be in it to win it, show yourself willing to be open to the scrutiny of reviewers who are drawn from ordinary folk out there who love to eat out and are trained to examine your establishment’s performance in a whole range of important aspects, with a fine toothed comb.
Even if you DON’T do well, the feedback will be useful in knowing how you can improve, and lift your chances of the coveted 5 Plate Rating and potentially, an annual award! And awards regardless, a good review means good business.
by Rosie Mitchell
 |
Show/Hide comments
Show/Hide comment form
