Articles tagged “michelin”

It’s Earth Day 2022, marking yet another year on this planet with our outward cries on climate change and way too empty preachings on practicing sustainability. We all know for greener travel, change starts from the top down, or in the case of food tourism, from the Earth up. So ... who is really doing something?

Tablet Hotels found itself a world-class strategic buyer to propel its growth. Tablet as part of Michelin will face huge marketing hurdles, and the challenge of trying to reshape Michelin's legacy guide offerings.

If bots can generate fake reviews that pass as real, the entire online review system will be completely useless. This is our future.

The city's insistence on craft and hard work over flash and trends in its kitchens has set it apart from other metropolitan counterparts that treat food more as entertainment and commerce.

Despite the rise in user-generated reviews and the rise of great restaurants that don't fit into the "fancy dining" model Michelin celebrates, the brand's Red Guides still drive the discussion (and bookings) in dining whenever a new edition is published.

Despite Michelin's online floundering, its yearly updates create new destination restaurants every year and set the tone for what's expected from high end dining -- even if fewer and fewer people are pursuing it.

Oh, you say you understand the digital world Mr. Traditional Guidebook Publisher? How about not leaving the task of renewing your domain name registration to the summer intern.

Michelin and Gault-Millault may have dodged the blame in the fallout after Loiseau's suicide, but the tragic act was more a testament to the chef's fragile condition and the pressures of the French restaurant than the guides' rating systems.

The Michelin Guide has significant work to do to remain relevant in the digital sphere and to prove that content created by experts can trump mostly amateur user-generated content.

The rise in culinary accolades in Germany could be connected its economic stability and position as one of the few European countries where patrons still frequent restaurants.