Being a former food and drinks writer and still a massive foodie, I notice when there’s a problem with food served in restaurants, bars and cafés, or with the menu. Or the drinks selection. Or staff, lighting, decor, ambience. Even the marketing. I’m talking about every kind of eaterie, from fast food to Michelin starred. Burgers can be sublime. Posh food can be poor. Cuisines from around the world can be exciting and inspiring or bland and inauthentic.
I always want to give my advice, but it usually wouldn’t go down very well. Sometimes, I eat somewhere that is clearly faltering or failing, and I can see exactly what the problems are – there’s often an easy fix – but I’m not about to cause offence by trying to impart my wisdom on a stressed owner.
So I used my old food writing website The Gastropod, and refitted it as a restaurant consultancy. My target market is a rare breed of restaurateurs, who recognise their need for objective advice, and are willing to follow expert guidance. Get in touch if you are such a creature: gemma@gastropod.co.uk.
The Gastropod 