But in the real world, a food critic will never base a review on food and service alone. They’re worth, at most, 50 percent of the final rating. And even that overestates their significance when it comes to assessing the overall experience. Whether you have a good time at a restaurant is dependent on many other factors, some of which are difficult to quantify. What’s the ambience like? What stage is the restaurant at in its life cycle? Has it captured the Zeitgeist? How many celebrities hang out there? These considerations may sound superficial, but make no mistake, they’ll dictate whether the restaurant succeeds, not the food or the service. To a large extent, launching a new restaurant is all about marketing (and there may be a case for having marketing experts write the reviews rather than food critics).
It's that last little bit that really gets me. So...you're saying that MBA I got is worth something, huh Toby?
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