Zagat Releases 2006 America’s Top Restaurants Survey
Covering 1,352 Eateries in 41 Cities as Americans Dine Out and Spend More; East Coast Diners are the Best Tippers, Despite Myriad Complaints About Service; Japanese Net Highest Food Ratings in Nearly All Cities, While Chinese Tread Water
Zagat Survey released its 2006 America’s Top Restaurants guide. The book covers 1,352 eateries in 41 cities nationwide, surveyed by over 115,000 avid restaurant-goers. In addition to rating and reviewing the most significant eateries in each city, the Survey includes a great variety of comparative data regarding meal costs, tipping, favorite cuisines, customer complaints, frequency of dining out and much more. It also points to a variety of national dining trends and issues.
“Its an eater’s market out there,” Tim Zagat, CEO of Zagat Survey said in announcing the guide’s results. “The number of really good restaurants in every city has soared over the last few years while meal prices have remained relatively consistent.
“Facts and Figures: When comparing various U.S. cities, there are some surprising findings this year. For example when it comes to average Food Ratings, San Francisco (21.50 on Zagat Survey’s trademark 30 point scale), Las Vegas (21.10) and Miami (21.01) lead the pack. And there is nation-wide good news too: food ratings are at their highest point ever, after inching up in city after city for the past ten years.
Food vs. Service: Unfortunately, Service Ratings lag behind food ratings everywhere by almost two points on the Zagat scale. When asked what irritates them the most about eating out, there was a great deal of consistency in diners’ responses — “poor service” led the way in every city. Nationally, 72% of complaints focused on service. The remaining 28% of complaints were about Noise/Crowds (11%), Food (5%), Prices (4%), Traffic/Parking (4%), and Other (4%). “Year after year, our surveys show that service is the weak link in the restaurant industry,” added Mr. Zagat.
Dollars and Cents: On the whole, meals this year are 3% more expensive than they were a year ago. It shouldn’t come as much of a surprise that New York is the most costly restaurant city in the nation. With an average meal tab of $37.61, New York restaurants cost at least 50% more than those in Atlanta ($24.72) or Seattle ($25.56). In fact, New York exceeds the national average ($32.60) by 15%. However, when compared to foreign cities such as Tokyo ($70.64), London ($67.69) and Paris ($62.97), New York’s restaurants are a bargain.
Tipping: On the question of tipping, the results present a clear contrast between residents of the East and West Coasts. Restaurant-goers in Philadelphia (19.2%), Atlanta (19.1%) and Boston (18.9%) are the nation’s most generous tippers, while diners in Seattle (18%), Los Angeles and San Francisco (both at 18.3) turn out to be the worst. Nationwide, the average tip has been going up over the last several years from 18% in 2000 to 18.7% today.
Dining Out: By comparison, the frequency with which surveyors dine out or take out does not reflect competition between the two coasts, but rather a clear distinction between the two coasts and the center of the country. So, whereas residents of New York and Los Angeles are among the national leaders (with 60% and 55% of meals coming from outside the home, respectively), Phoenix (50%) and St. Louis (47%) trail well behind. The national average has reached 53% and is continuing to grow.
Changing Palates: Another trend signaled by the guide is the continuing movement of the American palate away from rich, elaborate preparations toward the simple natural flavors of fresh local produce. As a result, the mark of an acclaimed chef today is no longer the formal French recipe (note the recent closings of such formal French bastions as Maison Robert in Boston, Maisonette in Cincinnati and Le Cirque, La Cote Basque and Lutece in New York), but rather the ability to incorporate the freshest possible produce, meats and seafood from the best local suppliers — like Union Square Cafe in New York, the French Laundry in Napa Valley, Mistral in Seattle, L’Espalier in Boston, Green Zebra in Chicago, and Chef Allen’s in Miami.
Dressing Down and Up: While informality has become the mode when it comes to customer attire (hardly any top restaurants require a jacket and tie anymore), restaurants themselves are becoming more and more stylish everyday. High-profile chefs are requiring high-style settings and designers like Frank Gehry, Richard Meier (New York’s 66), Todd Oldham (Miami’s Wish) and David Rockwell (New York’s Nobu) are creating more and more memorable restaurant spaces. With hoteliers, real estate moguls and casino operators subsidizing million dollar restaurant build-outs, it’s no surprise that chefs are dressing up their dining rooms.
Japanese vs. Chinese: Among the key trends this year is the rise of Japanese food, which clearly isn’t just for Californians anymore. In fact, sushi restaurants lead the Top Food and/or Most Popular lists in Boston (Oishii), Charlotte (Niko), Chicago (Mirai Sushi), Dallas (Tepo), Denver (Sushi Den), Las Vegas (Nobu), Long Island (Kotobuki), Los Angeles (Matsuhisa and Katsu-ya), Miami (Matsuri), New York (Sushi Yasuda), Portland (Saburo’s), San Diego (Sushi Ota), San Francisco (Sushi Ran), Seattle (Nishino) and Washington D.C. (Makoto), among others. On the other hand, fine Chinese dining, once the leading Asian cuisine in the U.S., seems to have stalled, with not even one Chinese restaurant reaching the Top Food Rankings.
New Orleans: Zagat surveyors hold a special place in their hearts for New Orleans. The new guide addresses the city’s future hopes head on, saying “Our hearts and minds have also been with New Orleans, which at press time is just starting to recover from Hurricane Katrina. Nevertheless, we have included the Crescent City section here, in the hope and faith that one of America’s richest restaurant capitals will rise again.
“The Book: The 2006 America’s Top Restaurants guide ($14.95) was edited by Troy Segal and is available at bookstores, via http://www.zagat.com/ or by calling 888/371-5440.
Popularity: 4% [?]
Zagat Releases 2006 America’s Top Restaurants Survey
Covering 1,352 Eateries in 41 Cities as Americans Dine Out and Spend More; East Coast Diners are the Best Tippers, Despite Myriad Complaints About Service; Japanese Net Highest Food Ratings in Nearly All Cities, While Chinese Tread Water
Zagat Survey released its 2006 America’s Top Restaurants guide. The book covers 1,352 eateries in 41 cities nationwide, surveyed by over 115,000 avid restaurant-goers. In addition to rating and reviewing the most significant eateries in each city, the Survey includes a great variety of comparative data regarding meal costs, tipping, favorite cuisines, customer complaints, frequency of dining out and much more. It also points to a variety of national dining trends and issues.
“Its an eater’s market out there,” Tim Zagat, CEO of Zagat Survey said in announcing the guide’s results. “The number of really good restaurants in every city has soared over the last few years while meal prices have remained relatively consistent.
“Facts and Figures: When comparing various U.S. cities, there are some surprising findings this year. For example when it comes to average Food Ratings, San Francisco (21.50 on Zagat Survey’s trademark 30 point scale), Las Vegas (21.10) and Miami (21.01) lead the pack. And there is nation-wide good news too: food ratings are at their highest point ever, after inching up in city after city for the past ten years.
Food vs. Service: Unfortunately, Service Ratings lag behind food ratings everywhere by almost two points on the Zagat scale. When asked what irritates them the most about eating out, there was a great deal of consistency in diners’ responses — “poor service” led the way in every city. Nationally, 72% of complaints focused on service. The remaining 28% of complaints were about Noise/Crowds (11%), Food (5%), Prices (4%), Traffic/Parking (4%), and Other (4%). “Year after year, our surveys show that service is the weak link in the restaurant industry,” added Mr. Zagat.
Dollars and Cents: On the whole, meals this year are 3% more expensive than they were a year ago. It shouldn’t come as much of a surprise that New York is the most costly restaurant city in the nation. With an average meal tab of $37.61, New York restaurants cost at least 50% more than those in Atlanta ($24.72) or Seattle ($25.56). In fact, New York exceeds the national average ($32.60) by 15%. However, when compared to foreign cities such as Tokyo ($70.64), London ($67.69) and Paris ($62.97), New York’s restaurants are a bargain.
Tipping: On the question of tipping, the results present a clear contrast between residents of the East and West Coasts. Restaurant-goers in Philadelphia (19.2%), Atlanta (19.1%) and Boston (18.9%) are the nation’s most generous tippers, while diners in Seattle (18%), Los Angeles and San Francisco (both at 18.3) turn out to be the worst. Nationwide, the average tip has been going up over the last several years from 18% in 2000 to 18.7% today.
Dining Out: By comparison, the frequency with which surveyors dine out or take out does not reflect competition between the two coasts, but rather a clear distinction between the two coasts and the center of the country. So, whereas residents of New York and Los Angeles are among the national leaders (with 60% and 55% of meals coming from outside the home, respectively), Phoenix (50%) and St. Louis (47%) trail well behind. The national average has reached 53% and is continuing to grow.
Changing Palates: Another trend signaled by the guide is the continuing movement of the American palate away from rich, elaborate preparations toward the simple natural flavors of fresh local produce. As a result, the mark of an acclaimed chef today is no longer the formal French recipe (note the recent closings of such formal French bastions as Maison Robert in Boston, Maisonette in Cincinnati and Le Cirque, La Cote Basque and Lutece in New York), but rather the ability to incorporate the freshest possible produce, meats and seafood from the best local suppliers — like Union Square Cafe in New York, the French Laundry in Napa Valley, Mistral in Seattle, L’Espalier in Boston, Green Zebra in Chicago, and Chef Allen’s in Miami.
Dressing Down and Up: While informality has become the mode when it comes to customer attire (hardly any top restaurants require a jacket and tie anymore), restaurants themselves are becoming more and more stylish everyday. High-profile chefs are requiring high-style settings and designers like Frank Gehry, Richard Meier (New York’s 66), Todd Oldham (Miami’s Wish) and David Rockwell (New York’s Nobu) are creating more and more memorable restaurant spaces. With hoteliers, real estate moguls and casino operators subsidizing million dollar restaurant build-outs, it’s no surprise that chefs are dressing up their dining rooms.
Japanese vs. Chinese: Among the key trends this year is the rise of Japanese food, which clearly isn’t just for Californians anymore. In fact, sushi restaurants lead the Top Food and/or Most Popular lists in Boston (Oishii), Charlotte (Niko), Chicago (Mirai Sushi), Dallas (Tepo), Denver (Sushi Den), Las Vegas (Nobu), Long Island (Kotobuki), Los Angeles (Matsuhisa and Katsu-ya), Miami (Matsuri), New York (Sushi Yasuda), Portland (Saburo’s), San Diego (Sushi Ota), San Francisco (Sushi Ran), Seattle (Nishino) and Washington D.C. (Makoto), among others. On the other hand, fine Chinese dining, once the leading Asian cuisine in the U.S., seems to have stalled, with not even one Chinese restaurant reaching the Top Food Rankings.
New Orleans: Zagat surveyors hold a special place in their hearts for New Orleans. The new guide addresses the city’s future hopes head on, saying “Our hearts and minds have also been with New Orleans, which at press time is just starting to recover from Hurricane Katrina. Nevertheless, we have included the Crescent City section here, in the hope and faith that one of America’s richest restaurant capitals will rise again.
“The Book: The 2006 America’s Top Restaurants guide ($14.95) was edited by Troy Segal and is available at bookstores, via http://www.zagat.com/ or by calling 888/371-5440.
Popularity: 4% [?]
Businesses face perfect storm over talent, skills and older workers
Productivity. Recruitment. Retention.
Impending baby boomer retirements, a widening skills gap and outdated approaches to hiring and retaining talented workers are combining to produce a “perfect storm” that threatens long-term business performance, a study has suggested.
The global survey of 1,396 HR professionals by the Irish arm of consultancy Deloitte found nearly seven out of 10 felt attracting new talent was the greatest threat to their competitiveness.
This was followed by the inability to retain key talent (66 per cent) and incoming workers having inadequate skills (34 per cent).
“Deloitte’s new research points to an inescapable conclusion: the widening skills gap is a global phenomenon, particularly among the categories of key workers who disproportionately drive an organisation’s performance,” said Deloitte partner Cormac Hughes.
“This trend will leave behind companies that do not begin to rethink their approach to talent management,” he added.
Ireland’s economy is currently operating close to full employment, meaning that talent shortages are not only a concern for the HR departments in Irish businesses but are also a top priority for senior management as a whole, said Hughes.
Organisations were offering money, perks and new challenges in order to attract and retain staff.
But such knee-jerk measures were often ineffective because there was inadequate medium and long term resource planning, he added.
“Rather than fight a futile ‘war for talent’, business leaders should ‘build talent’ by looking within their organisations for the critical skills, knowledge and attributes required to execute their company’s most important roles, while continuing to seek to attract the best people,” said Hughes.
“Irish companies can avoid sustaining a direct hit from the looming talent crisis by rethinking and reinventing their talent management processes into a well-designed talent strategy that drives productivity and differentiates a company from its competitors,” he added.
More than 70 per cent of those surveyed confirmed they were experiencing or expected to experience a shortage of white-collar workers.
Worryingly, just 13 per cent identified approaching baby boomer retirement as a concern, despite overwhelming evidence indicating a large exodus of experienced staff from the labour market in the next three-five years.
“Retirement legislation is under review in some countries but the current situation sees skilled workers continuing to leave their profession or trade around late middle age and too few people are joining the workforce to fill their place,” said Hughes.
“Governments are able to partially alleviate the depth of talent pools through policies on immigration, taxation and education but their impact is likely to be superficial in the face of global working population forecasts,” he added.
The survey found the level of significance accorded to recruitment and retention of able staff was consistent across every region surveyed, irrespective of the size of the organisation.
Almost half stated demographic changes and the impending skills shortage had been discussed at board level and most identified a clear link between talent management and business performance.
A total of 54 per cent believed talent management issues would have an impact on their overall organisational productivity and 40 per cent felt it affected the firm’s ability to innovate.
Three out of 10 acknowledged it would limit their ability to meet production requirements and fulfil customer demand.
“It is encouraging to see that so many organisations have discussed the impending skills shortage at board level,” concluded Hughes.
“Given the potential impact on business performance, it is essential that board-level commitment is gained to help drive rapid change to talent management strategies,” he added.
Author: Nic Paton
Popularity: 4% [?]
Documentary Defends Fast-Food
2005-10-24
If fast food consumers were left feeling disturbed after seeing the documentary Super Size Me, then seeing the recently released Portion Size Me will might bring a sigh of relief .
On Oct. 22, 2005 at the Downtown Cantina in St. Louis James Painter previewed his Portion Size Me documentary to members of the media. The Eastern Illinois University (EIU) professor and chair of EIU’s School of Family and Consumer Sciences’s film demonstrates that even cheeseburgers and fries can be included in a healthy diet. The film follows two EIU students who eat nothing but fast food for a month and lose weight in the process.
Portion Size Me is showing at an EIU alumni gathering being held during the American Dietetic Association Food and Nutrition Conference in St. Louis, October 22–25.
The documentary was filmed and produced by Pete Grant and Antoine Thomas from EIU’s Center for Academic Technology Support. The data on the subjects was analyzed by Karla Kennedy Hagan, assistant professor of nutrition in the EIU School of Family and Consumer Sciences.
Popularity: 4% [?]
Where Dining Is Headed: Five Trends
Uncomplicated, Straight from the Garden & Sea, Inexpensive, Exploding with Flavor
Benchmark Hospitality International, which manages 28 award-winning hotels, resorts, and conference centers throughout the United States and in Asia, has announced Five Top Dining Trends for the Future, as observed by its properties.
Trend #1 Build Your Own Meal!
Today’s consumers are educated in the kitchen and discerning in the restaurant. This is sparking a hot new trend toward customer freedom while dining out — building their own entrées. Discriminating guests are getting involved with assembling and accenting their own entrée plate at restaurants, suggesting alternative side dishes and more. Forward-thinking chefs welcome this consumer involvement, offering a menu of suggested pairings, letting the customer decide what will best please the palate. And customers are loving it!
Trend #2 Excellent Cuisine for just $20
An excellent meal doesn’t have to cost a king’s ransom … or a month’s grocery budget! Restaurants and bars are taking giant leaps towards more affordable yet wonderfully creative menus, sometimes featuring lesser expensive cuts of meat exquisitely seasoned, prepared and accented. Top restaurants on both coasts are taking the lead and holding prices to around $20 per entrée, making up the difference in volume and creative cooking techniques. Brisket, clod steak, bottom round, duck - which is inexpensive but expressive, and seafood such as squid, bay scallops, clams and mussels are being featured at highly affordable prices.
Trend #3 Less Formal. A Lot More Fun.
Ever been to a tuna sandwich tasting … or had shots of clear soup varietals using seasonal ingredients? Believe it or not, this is a strong trend that may have its roots in classic caviar tastings when small samplings of Osetra, Sevruga and Beluga were commonplace at first-rate Russian restaurants, back in the day.Today, mini sandwiches featuring Albacore with seaweed salad, a miniature tuna burger and cured Ahi with cucumber relish can be a delicious and fun luncheon experience. Or shot glasses of potato leek soup, shiitake mushroom and consommé with simple croutons — a trio tasting - is becoming as popular as a cocktail service with martini varieties, Bloody Mary expressions and short whiskey tastings — all in threes and fours.The idea is variety to increase interest in flavors and make the dining experience fun, less formal.
Trend #4 Mundane “Snacks” Now Homemade & Fabulous
Homemade or “house made.” Authentic French Bistros, Italian Trattorias, German Bierhauses and American Pubs are all creating their own simple yet delicious “snacks” to help guests take the edge off while ordering and kicking back before dinner. Customers, having officially discarded their Atkins diets, are snatching these up and requesting more. Even mundane popcorn is now spiked with highly fragrant truffle oil, offering a gourmet flavor (yes, popcorn!); potato chips are given panache by adding roasted garlic and other stimulating seasonings; and common oyster crackers are transformed with fresh herbs like thyme, oregano and rosemary that truly elevate the snack to a high level of taste.
Trend #5 Fresh & Uncomplicated
The freshest ingredients are coupled with simple, uncomplicated preparations. This trend is so hot that many chefs have redesigned their kitchen, bringing it out to their guests. In these exhibition kitchens guests can select the freshest ingredients - in some cases straight from the chef’s own kitchen garden. With seafood, they select fresh from the daily catch: shrimp, clams, lobsters, whole eviscerated fish, and more. Hot cauldrons stand by simmering with herbs, citrus and mirepoix. The chef plunges requested ingredients into the flavorful Court Bouillon followed by the selected daily catch and then serves with seasoned drawn butters and plenty of lemons. A feast for the eyes and the body - fresh from the ocean, right out of the kitchen garden and onto the plate with no masked flavors or long production techniques.And One More … Zinfandel is Back!Today there’s a Zinfandel to go with just about every dish. Depending on the growing region and style of a particular winery, Zins can range from lighter, fruitier wines to some with wildly robust, lingering flavors. That’s the beauty of this grape. There’s a wine for everyone — Zinfandel Rosé, Zinfandel Port and a Sparkling White Zin that’s wonderfully refreshing. With more people willing to experiment today, Zinfandel is once again being considered to accompany seafood, steak, game — or dessert. Zinfandel Port, composed of fruit from four different vines, is an amazing accompaniment to chocolate selections, especially those with raspberries or blackberries.
Benchmark Hospitality International, an independent hospitality management company based in The Woodlands (Houston), Texas, operates resorts, conference centers and hotels both domestically and internationally. For locations of Benchmark Hospitality properties and for additional information, visit Benchmark’s Website at www.benchmarkhospitality.com.
Popularity: 4% [?]
