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How to Use Yelp constructively for Restaurants
By Heather Turner
Yelp is to restaurants as Tripadvisor is to Lodging, Love it, Hate it. Or a combination of both. Sadly it’s not going to go away any time soon, so restaurants need to use it constructively.
Yes there are many Yelpers that are just wenchy, complain about the smallest things, are having a bad hair day and have also just broken up with their significant others and the littlest thing is an irritation to them. But there can be a lot of good and constructive information gleaned from reviews. Yes, not every review is going to be a lightbulb but you can see and find trends if you do have even a dozen reviews. (and this goes for monitoring other review sites as well.)
Yelp gives restaurants owners (after they have claimed their business listings at http://www.yelp.com/business/unlocking ) the ability to both respond publicly and privately to reviewers and while many reviewers are anonymous, at least you have a venue to respond.
I have seen (and heard) recommendations from some consultants that responses should be made and made privately. I personally don't agree with this stance. I think a restaurant should definitely respond and respond publicly for two reasons: One, if a restaurant says publicly they will improve service, then they darn well better do it, and two, a public response lets others that are reviewing know that a restaurant has taken the time to respond and perhaps try to fix an issue. If a restaurant replies only privately, only the restaurant and the reviewer can see it. No one else sees that you as a restaurant care and have tried to reply and address a problem.
On to using Yelp reviews constructively.
If you take customer service as an example, which seems to run neck in neck with food problems, here's a sampling of snippets of one restaurant's reviews from the past 7 months.
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Service here is sub-par; our waitress was usually found flirting with the bar staff or talking s**t on tables with the bussers.
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The service is atrocious. Our server was so meek we could hardly even hear her...plus, she did this amazing disappearing act each time we needed something.
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Atrocious service and inconsistent food/drinks. the only plus is the beautiful outdoor seating overlooking the water.
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Service is a mixed bag but usually indifferent to poor. Our waiter today had a toothpick in his mouth the entire time and only checked on us when we literally waved him down to demand water refills.
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I have had intermittent problems with the service in this place too, so you kind of need to stay on top of them. They were definitely not overly apologetic for anything. (one...
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You are surrounded by simple, obvious solutions that can dramatically increase your income, power, influence and success. The problem is, you just don't see them.
- Jay Abraham
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
View Detail |
Beef production last week was 3.2% more than the same week a year ago. Beef output is anticipated to mostly trend below 2009 levels into the fall. Many of the beef markets have shown signs of weakness in recent days but by in large have been resisting the typical seasonal declines for mid July. Beef packers may slow production during the next week which could be supportive of overall beef prices. Still, the risk in the beef markets is believed to be lower from here. June retail beef prices were the highest for any month since October 2008. Bearish news for wholesale beef prices. Price USDA, FOB per pound.
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Dairy |
View Detail |
US milk production during June is estimated to have been 2.4% larger than a year ago due to a 3.7% increase in milk per cow yields and a 1.2% smaller milk cow herd. Dairy farmers did add a net eleven thousand head to the herd during June contributing to the forty thousand head increase for 2010 thus far. The June milk production increase over 2009 was the largest for any month in two years. Warm temperatures are intensifying the current seasonal downturn in milk output. Still, the upside risk in the cheese and butter markets from here may only be modest. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
View Detail |
Chicken production, for the most part, has continued to trend above year ago levels as chicken producer margins have improved this year. Chicken producers have curtailed broiler egg sets in recent weeks as the industry anticipates a downturn in chicken breast prices and profits. Still, the six week moving average for broiler eggs sets is trending 3.6% above last year which suggests that chicken production should remain well above 2009 levels. Retail chicken prices during June climbed to their highest level in ten months. Rising retail chicken prices could slow chicken demand as we move into the fall. Chicken breast prices appear to be topping. Typically, the chicken breast markets mostly move lower for the rest of the summer. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
View Detail |
The 2010 western Gulf of Mexico US shrimp harvest is projected to decline 17% from 2009 due in part to the oil spill in the area. The 2010 shrimp harvest is forecasted to be on par with 2008. Smaller shrimp output and lackluster shrimp imports may be bullish for the shrimp markets as the summer progresses. That being said, history indicates that the upside risk in the shrimp markets from here may only be modest. Prices for fresh product, unless noted, per pound from Fisheries Market News.
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Pork |
View Detail |
Pork production last week was 3.1% larger than the same week a year ago. Pork output is anticipated to mostly trend well below 2009 levels during the next several weeks. Mexico is beginning to resume ham imports from the US after the storm interruptions in recent weeks. This is firming the ham market. Last year, the ham markets traded north of $.90 a pound during August. Belly supplies are limited. Still, the belly market usually peaks shortly and then moves downward. June retail pork prices were the highest since October 2008. Prices USDA, FOB per pound.
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Produce |
View Detail |
The potato markets continue to trade at fairly inflated levels. Idaho potato stocks are seasonally small as the industry awaits the major harvest later this summer. Typically, the Idaho potato markets peak during the next five to nine weeks and then move notably downward. Last year 70 ct. Idaho potato prices during September were 44% less than the previous month. Challenging weather conditions may continue to limit the lettuce harvest and support lettuce prices. The heat in the east could bring the tomato crop on early. Lower tomato prices may be forthcoming. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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Weather challenges continue to cause concerns for world grain supplies. The corn markets may have the most upside risk from here. Prices USDA, FOB.
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Canned and Frozen Food |
View Detail |
Tomato Products, Canned - The California tomato harvest for processing is starting at its slowest pace in over ten years. The canned tomato markets are stable. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - 2010 green bean for canning acreage is projected to be 6.6% less than last year. The canned green bean market is steady to soft. Prices FOB per case from ARA.
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Drain Problems
Community member GPHouma writes...
Having problems with floor drains in kitchen. They were too small to begin with when the restaurant was renovated. That is in the past and now have to deal with it. The main problem is that they keep backing up. They are tied to the Dishwasher drain. Grease and food probly get hard overnight and build up over a months time. ANY ONE WITH SUGGESTIONS ON KEEPING DRAINS FREE OF BUILD UP?? ANY CHEMICALS??? ...
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Smoker Conundrum?!?!
Community member Chef Kevin writes...
O.K. All,
I have put a lot of thought into this and need feedback…
I am building a Smoker for a restaurant to sell smoked meats/seafood/vegetables/cheeses in house only, not manufactured for resale. The smoker is 10 feet long 5 feet high and 2 feet deep , divided equally into 4 sections that must be temp controlled separately and independently. For example: I can use sect # 1 at 140 F to keep some meets warm while using section # 3 at 225 F to cook...
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My Bar & BBQ goal
Community member Jack writes...
The best bet in the bar / food business right now is smack dab in the middle of an old neighborhood, that has declined and is on it's way back. A neighborhood that has bigger solid two story homes that young people are buying to remodel. In fact those people eat out a lot because they are both working and worn out with their every day jobs, taking care of the yard, and remolding the house, which seems to be never ending.
Although they have duel incomes, they have all...
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Unfermented Grape Juice and Burning Wine
I am a brassica. I am a salad green. I am a seed. I am a condiment. I am a powder. I am an oil. Medically I have been known to be a cure for the common cold. My name comes from a mixture of Roman words meaning unfermented grape juice and burning wine. I was eaten by prehistoric man and spread throughout the world by the Romans. As a spice I am second in global usage only to pepper. Some people think I am a standard part of a Rolls Royce but that’s just Hollywood capitalizing on me. I am hottest and most pungent when black. In one form or another I can be used in anything, and everything savory. I am a “take me out to the game” favorite, not Mister Mean.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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