Cornell Quarterly Article Highlights Michelin Star Ratings
A ground-breaking analysis of Michelin star-rated restaurants is the newest featured article from the Cornell Hotel and Restaurant Administration Quarterly. The article, 'Behind the Stars: A Concise Typology of Michelin Restaurants in Europe,' presents an overview and analysis of the vaunted restaurant rating system.
The article is available at no charge from The Center for Hospitality Research, publisher of the Cornell Quarterly.
Authors Colin Johnson, Bernard Surlemont, Pascale Nicod, and Frederick Revaz followed the fates of 36 Michelin-rated restaurant owners, interviewing the restaurateurs and tallying how many gained or lost stars over a ten-year period. Although Michelin does not reveal its rating criteria (and did not participate in the article), the authors were able to identify many of the factors that underlie the complex star-rating system. Chief among these, of course, is the quality of the food and service. Indeed, the Michelin-ranked restaurateurs commented on the pressure they feel to be inventive, since the star rating rests almost entirely on the skills of the chef. Tradition also plays a large part in the rating, because Michelin is slow to add a star to a restaurant's rating, but also is slow to remove a star.
A key finding is the extent to which the chefs are themselves motivated by their passion for haute cuisine. Success for the Michelin-rated chefs requires support from families, especially since financing usually comes from family and private sources.
Although Michelin is slow to reduce a restaurant's star rating, the loss of a star is catastrophic-causing sales to drop as much as 50 percent in some cases. Even with their star rating intact, the authors deemed half of the restaurants as not profitable.
The article, which is now posted at TheCenterforHospitalityResearch.org, was originally published in the May 2005 issue of the Cornell Quarterly, the premier journal of applied research serving hospitality practitioners and scholars. The award-winning CQ is published by The Center for Hospitality Research at the Cornell Hotel School and is available by subscription from Sage Publishing (sagepublications.com). For more information on the CQ, see:
http://www.hotelschool.cornell.edu/publications/HRAQ.
About The Center for Hospitality Research
A unit of the Cornell School of Hotel Administration, The Center for Hospitality Research (CHR) sponsors research designed to improve practices in the hospitality industry. Under the lead of the Center's 43 corporate affiliates, experienced scholars work closely with business executives to discover new insights into strategic, managerial and operating practices. The Center also publishes the award-winning hospitality journal, the Cornell Hotel and Restaurant Administration Quarterly. To learn more about CHR and its projects, visit
http://www.thecenterforhospitalityresearch.org.
CHR Partners and sponsors: AIG Global Real Estate Investment Corp., Bartech Systems International, Cendant Corporation, Four Seasons Hotels and Resorts, HVS International, JohnsonDiversey, Inc., Kohinoor Group, Marsh's Hospitality Practice, Nestlé, Smith Travel Research, Southern Wine and Spirits of New York, Taj Hotels Resorts and Palaces, Thayer Group of Companies, Willowbend Golf Management, and Wyndham International.
CHR friends: ARAMARK • DK Shifflet & Associates • ehotelier.com • Gerencia de Hoteles & Restaurantes • Global Hospitality Resources • Hospitality World • hospitalitynet.org • Hotel Asia Pacific • Hotel China • Hospitality Initiatives India • Hotel Interactive • Hotel Resource • International CHRIE • International Hotel and Restaurant Association • KPMG Japan/Global Management Directions • Lodging Hospitality • Lodging Magazine • Mobile MoneySaver • National Hotel Executive Magazine • PKF Hospitality Research • Resort+Recreation • The Resort Trades • RestaurantEdge.com • Shibata Publishing Co. • The Lodging Conference • TravelCLICK • UniFocus • WageWatch, Inc. • WiredHotelier.com
Authors Colin Johnson, Bernard Surlemont, Pascale Nicod, and Frederick Revaz followed the fates of 36 Michelin-rated restaurant owners, interviewing the restaurateurs and tallying how many gained or lost stars over a ten-year period. Although Michelin does not reveal its rating criteria (and did not participate in the article), the authors were able to identify many of the factors that underlie the complex star-rating system. Chief among these, of course, is the quality of the food and service. Indeed, the Michelin-ranked restaurateurs commented on the pressure they feel to be inventive, since the star rating rests almost entirely on the skills of the chef. Tradition also plays a large part in the rating, because Michelin is slow to add a star to a restaurant's rating, but also is slow to remove a star.
A key finding is the extent to which the chefs are themselves motivated by their passion for haute cuisine. Success for the Michelin-rated chefs requires support from families, especially since financing usually comes from family and private sources.
Although Michelin is slow to reduce a restaurant's star rating, the loss of a star is catastrophic-causing sales to drop as much as 50 percent in some cases. Even with their star rating intact, the authors deemed half of the restaurants as not profitable.
The article, which is now posted at TheCenterforHospitalityResearch.org, was originally published in the May 2005 issue of the Cornell Quarterly, the premier journal of applied research serving hospitality practitioners and scholars. The award-winning CQ is published by The Center for Hospitality Research at the Cornell Hotel School and is available by subscription from Sage Publishing (sagepublications.com). For more information on the CQ, see:
http://www.hotelschool.cornell.edu/publications/HRAQ.
About The Center for Hospitality Research
A unit of the Cornell School of Hotel Administration, The Center for Hospitality Research (CHR) sponsors research designed to improve practices in the hospitality industry. Under the lead of the Center's 43 corporate affiliates, experienced scholars work closely with business executives to discover new insights into strategic, managerial and operating practices. The Center also publishes the award-winning hospitality journal, the Cornell Hotel and Restaurant Administration Quarterly. To learn more about CHR and its projects, visit
http://www.thecenterforhospitalityresearch.org.
CHR Partners and sponsors: AIG Global Real Estate Investment Corp., Bartech Systems International, Cendant Corporation, Four Seasons Hotels and Resorts, HVS International, JohnsonDiversey, Inc., Kohinoor Group, Marsh's Hospitality Practice, Nestlé, Smith Travel Research, Southern Wine and Spirits of New York, Taj Hotels Resorts and Palaces, Thayer Group of Companies, Willowbend Golf Management, and Wyndham International.
CHR friends: ARAMARK • DK Shifflet & Associates • ehotelier.com • Gerencia de Hoteles & Restaurantes • Global Hospitality Resources • Hospitality World • hospitalitynet.org • Hotel Asia Pacific • Hotel China • Hospitality Initiatives India • Hotel Interactive • Hotel Resource • International CHRIE • International Hotel and Restaurant Association • KPMG Japan/Global Management Directions • Lodging Hospitality • Lodging Magazine • Mobile MoneySaver • National Hotel Executive Magazine • PKF Hospitality Research • Resort+Recreation • The Resort Trades • RestaurantEdge.com • Shibata Publishing Co. • The Lodging Conference • TravelCLICK • UniFocus • WageWatch, Inc. • WiredHotelier.com
