Is There an Art to Feedback and Commentary?


I was asked my opinion  about a recent review on Yelp and the resulting exchange between the reviewer and restaurant owner.  See the article here.



photo by TEP

This was my response:



photo by TEP

No business owner likes to get a bad review whether it's on Yelp, Angie's List or other publicly accessible forums. The difference is savvy business owners often opt to respond in several ways: ask for specific feedback (e.g.' what could we have done better?), do not respond and chalk it up to experience, or read the review, determine if they have received similar feedback before and make adjustments to their service delivery.



When I write about my experience at restaurants on my blog, Technicolor dining, on OpenTable or TripAdvisor I try to convey to readers what was good and disappointing (if anything) about the experience. When I do have a disappointing experience I articulate specifically why (e.g. frozen salad, the place reeked of mildew, etc.).



image courtesy of the internet

I'm also aware that the rise of "foodies" puts restaurants and their staff on alert especially if said 'foodie' believes the restaurant's dish should have been prepared exactly the way 'x' (another restaurant, Aunt Clara) makes it, they consider themselves an expert on the subject of a certain dish, or that a server wasn't gracious enough. In this article the very personal connection between reviewer and  restaurant owner is brought to light in the resulting exchange and hurts the credibility of both, in my opinion.

photo by TEP

How do you share or  express your feedback to a restaurant whether it be good, bad or indifferent?  Do you tell the server? Do you ask for a manager? Do you write a note? Do you submit your feedback in an online forum like Open Table, Yelp or Trip Advisor?  Do you tell your friends, family and acquaintances about your experience?  Please share your comments below.

Be well,

Technicolor girl

image created by Ink+LLC

Technicolor dining - checking in

Technicolor dining just passed the six month mark!  I am grateful to those who interact with the blog site, Facebook page, and Twitter page. I am still surprised when someone tells me that they have signed up to receive my blog posts or they come to the site and read the posts as a series of vignettes. I still get tongue tied when a chef asks me what I think of a dish or what questions I have about the dish(es) they've prepared. I still enjoy watching the look of surprise on a server's face when I order what they recommended. I still occasionally receive a look of pity from nearby diners who see me  dining alone, but some diners and servers have applauded me for dining solo. The dining gods have truly blessed me.

Here a few of the most common comments/ questions I'm asked:

Do you eat out every night?
Answer: No.  I'm an introvert ; being out every would make me cranky.

You seem to know a lot about beverages, do you drink a lot?
Answer:  I actually drink a great deal of water when I am at home. I also drink  tea and hot chocolate. I have a fully stocked bar , but it's primarily used when guests visit.

Does your family read your blog?
Answer: Actually, my mother does read my blog. She tells me she enjoys when I mention her in my posts. Hi Mom!

I hope that you will continue to follow my adventures.  There is much more in store and sure to unfold in the upcoming months.

Be well,
Technicolor girl

Easter Entertaining - ideas from Jeanie and Lulu's Kitchen

Easter brunch. Perhaps like me, these words elicit mixed emotions. I enjoy cooking and entertaining, but often  feel exhausted once the cooking is completed and my guests have eaten. This year I decided  to contact  my colleague, Leigh Suznovich, author of Jeanie and Lulu's kitchen, for Easter entertaining ideas.  

About Leigh Suznovich:  Leigh is a culinary school graduate from the Institute of Culinary Education (ICE) and also graduated from Rutgers University with a double major in History and Political Science. After culinary school she started working for the wonderful website The Chef’s Connection doing freelance interviewing and editing. She has had the privilege of interviewing some of the top chefs in New York, including Cronut inventor Dominique Ansel and cake master artist Ron Ben-Israel. In October she launched her own personal food blog called Jeanie and Lulu's Kitchen, which is a tribute to the cooking of her grandmothers. They continue to inspire her every day in the kitchen.

Here's what Leigh said:

I have always loved Easter even more than Christmas. There is none of the Holiday rush and focus on presents that there is at Christmas so to me it’s more relaxed and serene. It’s also Spring at Easter time with gorgeous flowers everywhere, bright and colorful dyed eggs and warmer weather which makes me a very happy girl. Of course, the best part of Easter is getting together with loved ones over a leisurely meal!

French Toast Bake

When it comes to Easter entertaining, the key is to keep it simple and make as much ahead of time as you can. A classic Easter ham is something that can be prepped quickly with your favorite herbs and spices and then just put it in the oven to slowly cook. It’s perfect.

Another absolute favorite of mine for Easter Brunch is a French Toast Casserole. It’s loaded with flavor, so easy to put together, and it’s best made ahead the night before. You just take a classic French toast batter of eggs, milk, spices and vanilla extract, add some of your favorite jam or fruit butter, and pour it over a cubed loaf of your favorite bread in a casserole dish. Let it sit overnight to let the bread really soak up all of that batter. Then you just bake it in the morning! This is my recipe for Figgy French Toast Bake that I love to make for brunch, using Fig Jam and rose water. It’s incredible!  French Toast Bake.

Mini Quiches

To go with the savory ham and sweet French Toast Casserole I like to make something delicate and elegant to have a little something for everyone. My adorable mini turkey sausage, mushroom and spinach quiches fit the bill perfectly. These can be put together quickly and easily and then baked. There is no slaving over a griddle or stove and you can make a dozen of them at once so they are really ideal for a crowd. Here is my recipe for them! Mini-Sausage Mushroom Spinach Quiches.

These recipes will make for such an incredible and impressive brunch this Easter. They’re easy, no fuss and delicious which will allow you to focus your energy on being with your loved ones. When it comes down to it that’s what food is all about; bringing loved ones to the table to celebrate both life’s special occasions and the wonderful every day moments. I hope you all have an absolutely wonderful Easter Sunday!

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Want to know more about  Leigh?  Visit her blog site, Jeanieandluluskitchen. 

Follow her on Twitter: @LeighSuznovich

Be well,
Technicolor girl