Sarah Duxbury of the San Francisco Business Times gives us some deeper perspective on Yelp. Restaurants can pay to elevate favorable reviews and advertise right next to the good ones. Negative Yelpers should tell the server or manager of their unhappiness before leaving the restaurant and Yelping about it.  And, most definintely, the ability to weigh in on a restaurant will now continue forever.  And, every visit can bring a new experience…LH

Restaurant owners have a new item on their to-do menu: Come up with a Yelp strategy.

Four-year-old Yelp is a San Francisco-based online community that’s become a budding force in the restaurant industry, and one that is not without controversy.

The site boasts 11 million unique visitors a month, a number that is up about 40 percent this year.

Restaurants are one of the site’s most robust categories: More than 4,000 San Francisco restaurants have been reviewed, some hundreds of times.

That’s giving Yelp an influence in this food-passionate city. Restaurateurs are increasingly focused on how to win good reviews, and stars, from Yelpers — or at least, how to distract attention from bad ones.

“What is your Yelp strategy?” was in fact the first question an audience of would-be restaurateurs asked owners at a recent “Restaurant Bootcamp” in Fort Mason. And nearly all had an answer.

Elizabeth Falkner of Citizen Cake fame tried to stave off negative reviews of her new restaurant Orson by inviting in top Yelpers, those who post the greatest number of reviews, for a private pre-opening party.

“We had a party for them and they wrote a lot of cool things,” she told Restaurant Bootcamp attendees.

Others personally respond to negative Yelps, often inviting them to return and give the restaurant another chance. That can lead to an improved star-rating, but it has also backfired. One restaurateur used to invite any negative reviewer to return for a complimentary meal until he learned that word was out among Yelpers that panning his place was a ticket to a free dinner.

Nevertheless, plenty of restaurateurs say that Yelps have helped them improve their operations.  

“It’s a way to take the pulse of what locals are thinking about you, and also hear what non-critics have to say,” said Todd Stillman, general manager of Fifth Floor. “I think this is the next generation. We want to be part of it instead of sitting on the sidelines and saying we don’t like it.”

“Of course it’s on our radar. It can’t not be,” said Doug Biederbeck, owner of Bix, Market Bar and Florio.

But Biederbeck and other restaurant owners temper how they look at Yelp with reality. For example, if he gets numerous comments about portion size, he’ll consider that, as well as specific service complaints. But for things like prices, he looks to his peers rather than fret about Yelps.

For an annual fee of $150, restaurants — like other businesses — can become Yelp sponsors. That allows them to handpick their most favorable review to appear first. Yelp will also put the sponsor’s ad alongside the listing of a non-subscribing competitor.

Yelp CEO Jeremy Stoppelman won’t disclose what percentage of reviewed businesses pay to be sponsors, except to say that they are steadily building that up and “trends are good.” Sponsors are clearly identified as such.

Perhaps the most consistent criticism that restaurateurs have of Yelpers is that, if they have a problem, they’d rather hear about it at the time rather than on Yelp later.

“For us, it’s useful to have (Yelp), but it’s even more useful when something is happening, to let you know so people can correct it at the time,” said Shelley Lindgren of A16 and SPQR.

The company claims it has strict review guidelines and that it will take down any inappropriately harsh posts or ones where the user clearly never patronized the spot. Lindgren said she complained about reviews to Yelp without effect.

“Yelp doesn’t just display one opinion. It displays the whole symphony of opinions out there,” Stoppelman said. “If on the whole people are saying a business is doing a fantastic job, that will come to light.”

“Do we live in fear of every Yelp listing? No,” said Biederbeck, who is not a Yelp sponsor. “Do we pay attention? Yes.”

This is an excerpt” from an article entitled “More About Chicago” written by Patricia Schultz - posted on www.gather.com.  Patricia is the author of ”1000 Places to See Before You Die.” In this article, she writes about Chicago’s architecture, museums and touches on food.  I’m posting this to validate my previous post a few days ago about what food is “attached to Chicago.”  Patricia follows the party line here, including our pizza and hot dogs, but also adds Charlie Trotter. LH

Chicago’s eating scene makes this one of the country’s premier eating cities. Ranking among the finest chefs in the land is Charlie Trotter, chef, cookbook author, television personality, and tireless entrepreneur. A food luminary for two decades, thanks to a combination of sterling technique and minimalist sensibility, Trotter is known for his highly inventive approach at the restaurant that carries his name.(816 W. Armitage Ave. Tel 773-248-6228; http://www.charlietrotters.com/.)

But for all the finesse and top-drawer artistry to be found at Chicago’s best restaurants, the average Chicagoan is just as likely to wax poetic about the humble pizza or hot dog, two iconic items that belong in the American Culinary Hall of Fame. Pizza is to Chicago what strudel is to Vienna, the dominant style being deep-dish – a kind of pizza-meets-casserole well over an inch thick that is generally what people mean by Chicago-style. Pizzeria Uno opened in 1942 in a Victorian brownstone in the River North section of Chicago. It became so popular that, 12 years later, they opened Pizzeria Due in another Victorian a block away. Both have the same 1940s-vintage walnut veneers and black-and-white-tiled floors, and both are still immensely popular (the line can be long, but you’re never very far from any of the 2,000-some pizzerias around town).(Pizzeria Uno: Tel 312-321-1000; www.unos.com. Pizzeria Due: Tel 312-943-2400.)

No roll-call of the city’s indigenous specialties is complete without the mention of hot dogs, or “red hots,” as they’re known hereabouts. Most everyone agrees on the recipe – a boiled or steamed all-beef frank on a poppy-seed bun, with dill pickle, mustard, chopped onion, relish, sport peppers, tomato wedges, and a dash of celery salt – but what you’re not likely to get consensus on is where to find the city’s top dog. Several contenders vie for Chicagoans’ loyalty, but for a complete experience, there’s nothing quite like Superdawg, opened in 1948 by Maurie and Flaurie Berman. Superdawg is one of the last of the classic drive-ins: You place your order through “Order Matic” speakers and have your tray delivered by a carhop who attaches it to the side of your car with a smile.(6363 N. Milwaukee Ave. Tel 773-763-0660; www.superdawg.com.)

Paul Fulford  at www.birminghammail.net wrote a story about two local chefs visiting Chicago to “see what we are doing right” in our restaurants and bars.  I love to discover a viewpoint of Chciago’s culinary scene lfrom other cities perspectives.  It also makes us foodies here appreciate what we have.  We are used to good service and feel we deserve it.  When we are treated poorly (wait for food, seating, or are ignored) … well, we now have many places on the web to talk about it like Yelp and LTH Forum etc..  I received bad service last night at a restaurant which got me thinking about expectations.  That story will be covered soon.  In the meantime, let’s keep the culinary bar high here in Chicago. LH

SIMPSON’S executive chef Luke Tipping is in no doubt what needs to happen next if Birmingham is to continue its progress as one of the world’s culinary hotspots – it has to follow sister city Chicago’s example.

Luke, together with Opus restaurant’s respected chef David Colcombe, recently returned from the Windy City where they prepared a meal showcasing some of the best that Brum can offer, gave demonstrations for catering students and met some of the city’s leading culinary figures.

But it was not just the quality of food that impressed Luke – he was stunned by the standard of service in Chicago across the range from top restaurants to humble bars.

“The service was brilliant over there,” says Luke.

“The product knowledge from the guy in the bar to the guy in the best restaurant was second to none.”

Staff were able to explain each dish that came as part of a 26-course tasting menu at Alinea – a restaurant ranked among the best 50 in the world, for instance.

It comes, he is sure, from the culture in Chicago, where people eat out frequently and are knowledgeable about food.

“They enjoy food and enjoy going out,” he explains.

Luke and David’s trip – part of a initiative forging closer links with the American city – came during a year in which Birmingham’s international reputation has grown.

Already it has become part of the Delice programme, an international partnership celebrat ing the world’s leading foodie cities.

And a restaurant from France’s culinary capital Lyon is taking part in next month’s Taste of Birmingham festival at Cannon Hill.

That international standing is set to grow still fruther – already a Chicago student, impressed by what he saw, has emailed Luke to ask for a work placement at Simpson’s.

Brum is getting noticed.

Absorbing the statistics below (derived from an article published in www.foodprocessing.com) – the restaurants of America have done a terrific job of moving people from the kitchen table to an outside eatery. The data is really amazing – just look at allocation of total food expenditures (48% going to restaurants), how much money we are spending eating out now vs. 1970, and the fact that 82% of consumers would rather dine out than cook. It makes me think that many of those viewers of the Food Network simply enjoy watching celebrity chefs cook. It works kind of like those who watch professional golf. LH

Despite the challenges of a slumping overall economy, restaurant industry sales are projected to increase 4.4 percent this year, reaching a record $558.3 billion, according to the Washington-based National Restaurant Association(NRA). For a quick perspective, sales were just $42.8 billion in 1970.There are 945,000 restaurants and foodservice outlets and a workforce of 12.8 million employees for the largest employer in the U.S. The restaurant industry’s share of the food dollar is 48 percent.

The name of the game for restaurant menus in 2008 is more choices — more portion-sizes, more healthy options,and more tastes, flavors and innovations.

NRA research finds that six of 10 consumers would likely choose a restaurant based on its environmental friendliness. So it’s no surprise that environmental and sustainability efforts were one of the foremost trends at the show. Much talk was devoted to multi-purpose equipment and “green” equipment, anything that can reduce utility costs and increase productivity, technology that can improve dining experiences for guests, and advice from industry leaders and experts on how to best integrate these concepts into operations.

Other trends mirror those in the food processing industry. Three of four adults (and about the same percentage of teens) are trying to eat more healthfully. Bite-size desserts and small plates/tapas/mezze are hot, as are sourcing ingredients (local produce, organics, sustainable seafood, grass-fed and free-range) for menus. So is serving specialty alcohol products (craft beer, signature cocktails, organic wine).

She acknowledged the restaurant industry had challenges, but 82 percent of Americans say dining out with family and friends is a better use of their leisure time than cooking. “Restaurant spending is tied to disposable income, but the good news is that this industry is still projected to show growth in 2008 over 2007 – almost 4.5 percent,” she said.

On a typical day, the nation’s restaurants serve 133 million consumers of every age and ethnicity. And companies in the business of manufacturing, selling and distributing food and beverages to the restaurant industry should see a good year in 2008.

It is a given that I get involved in many discussions about food on a daily basis.  About 50% are with people from out of town.  We, in Chicago, have built up a reputation for certain people and foods.  Chicagoans all know them:  Al Capone, Chicago Hot Dogs, and Deep Dish Pizza.

 Al Capone does not define people in Chicago

If you gave me a dime for every person who asked me what the best place is to eat pizza is in Chicago, well – I would be drinking something fruity with a straw in it on an island somewhere.

I wonder how all that “viralness” spread about hot dogs and pizza? 

 Deep dish pizza is just one type of pizza here in Chicago

I think Chicago should be known for so many other “food things.”  We should be known for Greek Town, amazing ethnic dining (overall), Alinea, Hot Chocolate, and some of the best chefs and dining in the world.  All of that may be too much for people who travel here to remember.  I do think that most take away that this is one heck of a good eating town.  I would love for those who travel to Chicago for business or leisure to get outside of their 1 mile perimeter and explore the cuisine.

 Try a Chicago hot dog once, then move on

I often land on blogs (especially after the National Restaurant Show) with stories like “How I ate my way through Chicago” and most of these people are so excited that they feel compelled to write about the places they adventured to.  Yes, sometimes there were pizza joints on those lists, but often it was much more eclectic.

It’s okay to go to the places that the concierge steers you, but if you come to Chicago and know someone here- contact them before the trip to go deeper into the culinary landscape. I assure you, it’s worth it.

And while we are at it, I would challenge Chicago’s own people to go to a restaurant you’ve never been to in the next month.  Hopefully, you’ll be pleasantly surprised.