The Nine Criteria
1. Product Quality & Flavor (30%)
Assessment of ingredient quality, seasoning, balance, and signature dishes. This is the foundation of any exceptional restaurant.
Key factors:
- Ingredient sourcing and quality
- Flavor balance and seasoning
- Signature dish execution
- Menu coherence
2. Technique & Execution (15%)
Evaluation of cooking technique, doneness, texture, and temperature control across the menu.
Key factors:
- Doneness and precision
- Textural variety
- Temperature control
- Cross-menu consistency
3. Service & Hospitality (15%)
Assessment of warmth, accuracy, pacing, and recovery when issues arise.
Key factors:
- Greeting and attentiveness
- Knowledge and recommendations
- Pacing and coordination
- Problem resolution
4. Consistency (10%)
Reliability across dishes, visits, dayparts, and seasons.
Key factors:
- Visit-to-visit stability
- Dish-to-dish quality
- Seasonal transitions
- Daypart performance
5. Beverage Program (10%)
Quality of wine, cocktails, non-alcoholic options, and pairing curation.
Key factors:
- Selection depth and curation
- Pairing recommendations
- Non-alcoholic options
- Service expertise
6. Atmosphere & Design (7%)
Evaluation of acoustics, lighting, seating comfort, and identity coherence.
Key factors:
- Acoustic comfort
- Lighting design
- Seating and layout
- Brand coherence
7. Value for Experience (5%)
Fairness of pricing relative to peer set and experience delivered.
Key factors:
- Price-to-quality ratio
- Portion appropriateness
- Peer comparison
- Transparency (no hidden fees)
8. Identity & Innovation (5%)
Assessment of culinary perspective, originality, and purpose-driven innovation.
Key factors:
- Clear culinary voice
- Originality with intent
- Cultural authenticity
- Menu evolution
9. Sourcing & Sustainability (3%)
Evaluation of transparency, waste reduction, labor practices, and responsible sourcing.
Key factors:
- Ingredient traceability
- Waste and environmental impact
- Labor and community care
- Responsible sourcing signals