Eat Out: Chefs given right to reply to complaints from diners

CHEFS have demanded the right to take on diners who diss their restaurant. Delicious magazine’s new Eat Out vertical launches today and gives chefs the right of reply.

CHEFS have demanded the right to take on diners who diss their restaurant.

While anyone has long been able to post a critical review unchecked, chefs can now retort.

Delicious magazine’s new Eat Out vertical (published by News Corp) launches today and gives chefs the right of reply.

Unlike Trip Advisor, reviews will be moderated and chefs will be invited to respond to criticism.

Monty Koludrovic decided chefs deserved the right to reply. Picture: Brett Costello

The suggestion came from executive chef of Icebergs Dining Room and Bar, The Dolphin and Bondi Beach Public Bar, Monty Koludrovic and hospitality industry figure, Anthony Puharich, the owner of Vic’s Meat.

“It’s moving with the times, understanding the digital presence and engaging with it,” Mr Koludrovic said.

“Everyone is looking for the right of reply and to engage in the conversation.”

Mr Puharich believes it will be a boon to the restaurant industry.

“A review is feedback on someone’s experience in a restaurant and for me, feedback isn’t constructive unless people have an opportunity to reply,” he said.

“The whole world revolves around social media, likes, Facebook and posting online and it’s changed the way that we communicate. The traditional way of reviewing is not allowing chefs to provide a rebuttal, the modern way is to give everybody an opportunity to share their own experience.

Anthony Puharich, the owner of Vic’s Meat. Picture: James Croucher

“It’s a sign of the times. Reviewers have every right to do what they do, but at the same time people have a right to rebut.”

While Koludrovic is excited about the feature, he acknowledges the potential pitfalls.

“There are obvious dangers involved in replying to reviews. There have been a few instances of chef having bad reviews and after too many whiskeys saying things that they shouldn’t” Koludrovic said.

“I think there might be some people wanting to correct reviewers. It’s hard to imagine, it’s never been the way so it’s going to be interesting.

“Readers are probably looking for a bit of scandal. In regard to my brethren being safe, I hope nobody does anything too silly.”

Delicious editor in chief, Kerrie McCallum believes the Chef’s Say function will give the site a point of difference.

Diners long been able to post a critical review unchecked. Picture: Christian Gilles

“When I asked a few chefs what was missing from current restaurant review offerings, they said they would like to hear from the chef. Critics get their say, users get their say, but what about the chefs?,” she said.

“A trusted and fair critic is important because they hold venues to account, however, we recognise that no matter how hard you try to be fair, your point of view is subjective.

“Why not hear what the chef has to say? That is interesting in itself and could make great content.”

The national site launches with over 1000 reviews from professional critics, 6000 listings and more to come on a regular basis.

“The depth of the content comes from across the entire News Corp portfolio. It has credibility because the reviews are from trusted News Corp critics from across the country; everything from hyper local, to regional, to metros,” Ms McCallum said.