CATERER EATS OUT
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Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next Les Routiers UK guide saved for publication
Les Routiers eating-out guide saved in the UK
Spain's Akelare gains three Michelin stars
Common standards: How do you measure quality?Common accreditation standards aimed at grading the UK's hotels are being phased in. But such a wide variety of accommodation is now on offer that critics say a tick-box system can never measure quality. Christian Sylt reports Hotels and restaurants posting bogus web reviews - For more hospitality stories, see what the weekend papers say
Full AA rosette restaurant listing now available onlineCatererSearch has updated and expanded the list of AA Rosette winning restaurants as part of our Trends and Data section. Les Routiers forced into liquidation
Guides' future looks healthyFrom our perspective, the future of the printed guide looks very healthy, principally because we're not reliant on the more traditional forms of distribution and sales (Caterer, 26 October, page 12). Traditional guides losing out to rivals on the webThe rise of peer review websites is threatening to usurp the position held by guidebooks, with some famous names falling by the wayside. Will their demise be to the detriment of the industry? Chris Druce reports Trio of New York restaurants get top Michelin award
Giving service without profitI was sorry to learn of the possible demise of the Les Routiers in Britain guidebook as reported last week (Caterer, 19 October, page 7), so closely following Distinguished Hotels and the RAC guides. Is this the end for Les Routiers in Britain?
Michelin set to unveil second edition of New York City Red Guide
Web ratings are no starsAs the dust settles regarding AA/ETC star ratings, isn't it time for the industry to tackle the misrepresentation that is going on on the web? Grades also reassures customersThe AA has many creative, individual hoteliers among the 8,000 hotels and guest accommodations we recommend across the UK in our paper guides and website. Their creativity and initiative are not stifled or limited by their participation in the AA quality standards.
Grades allow individuality...I would challenge Mr Robson to provide the evidence that "grading promotes uniformity" (Caterer, 28 September, page 20). Grading is about benchmarking customer expectation and assisting hoteliers to meet those expectations in whatever way suits them. Furthermore, extensive customer research underpins the grading schemes. Fairlie to be top chef in 2006 AA awards
Is the London market close to a clearout?
AA to launch new upmarket guidebook
Hotelier in row over guide's 'rigid' scheduleA row has broken out between former AA chief hotel inspector David Young and guidebook publisher Alastair Sawday. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next |
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