★★★★
“The Critics Before the Critics”
Bryan Miller
In my tenure as the restaurant critic for The New York Times-ten years, 5,123 meals out-I assigned star ratings to all manner of dining establishments, from haute to humble. During this time one thing became obvious: most restaurants cannot adequately judge themselves from the inside, no matter how good they think they are. They are too close to the fire, and often overlook shortcomings, large and small, that can cost them in the ratings.
My team, the Miller Dining Group, visits establishments from the perspective of the guest, anonymously, and provides owners with rigorous, unbiased, outside reports, as well as follow-up services if desired. The goal is to enhance quality and the bottom line.
We emphasize to potential clients that we are not amateur “mystery shoppers.” We go far beyond superficial fill-in-the dots ratings, and work one-on-one with restaurant management to address issues of particular concern. We submit a New York Times style review, but more detailed. At the same time, if desired, we analyze wine and beverage programs, and implement a 100-point questionnaire.
Among our clients are The Patina Group, Legal Sea Foods, Restaurant Associates, Le Cirque Group, The River Café Group, Lettuce Entertain You, The Culinary Institute of America, and Bar Taco (a small casual chain in the Northeast).
Deborah Fenker
A native of Portland, Oregon, Deborah is a model, journalist and book editor as well as a longtime restaurant authority. She has collaborated with television chef Michael Colameco (Colameco's Real Food/PBS) and writes about the New York City dining scene for a number of publications including Time Out New York and her blog, Follow the Chef.
She has served as editor-in-chief for the best-selling guidebook, Gerry Frank's Where to Find It, Buy it and Eat in New York.
SERVICES OFFERED
The Miller Dining Group helps alleviate some of the pressure of that first big published review from a food critic. We’ve been on the publishing end of this where we’ve been charged with being sometimes painfully honest about a dining experience for print (in publications like the New York Times), and certainly there have been occasions where we wished the hard-working, well-meaning restaurants had had a seasoned guide to prepare for us. That’s what we can provide for you. The critic before the critic.
Download a sample review here.
METHODOLOGY
1. NUMBER OF VISITS
Initially, Bryan Miller and Deborah Fenker visit the restaurant a minimum of three times. This includes lunch and dinner, to experience all aspects of the operation—everything from the greeting at the door to the farewell. (More comprehensive assessments may call for additional visits.)
2. THE REVIEW
The Miller Dining Group provides owners with a 2,000 to 2,500 word report along the lines of a New York Times restaurant review (but far more detailed and intended for restaurant owners and managers rather than the general public). We also assign star ratings. In addition, MDG provides owners with a 100-point questionnaire addressing every aspect of the operation so owners can quantify progress over time.
3. FOLLOW UP
The Miller Dining Group is available for a follow-up meeting with the client to discuss the report and other issues.
4. ONGOING QUALITY CONTROL
Many clients request that we return to the establishment periodically. This allows them to track areas that have improved and those that require further attention. These assessments generally do not require as many visits, nor as comprehensive a report.
FEES:
Miller Dining Group fees vary according to the complexity of the project and, in some cases, the number of establishments to be rated (The more establishments, the lower the fees.) Typically, assessment of a single restaurant is in the $2,000 TO $2,500 range. The restaurant covers the cost of food and wine.