You've very likely heard about or read the harsh New York Times review of Guy Fieri's New York City restaurant. Pretty much every single aspect of the restaurant -- from the decor to the Donkey Sauce (yes, that's a thing there) -- was torn to shreds by critic Pete Wells, who declared that the staff was in on the fact that "this is not a real restaurant."
It turns out Fabio Viviani of Top Chef fame has some experience with this. When a critic torched his Firenze Osteria restaurant in a scathing review, Fabio just looked at it as all press is good press. "Sometimes a bad review can be the best thing for your career,” the Chef fan favorite told TODAY.com.
He also has a little advice for Guy -- not so much on how to address any food issues, but how to deal with the nearly 250 employees of Guy's American Bar & Grill.
"If I were Guy Fieri, I'd sit down and say to my staff (and say), 'Guys, this is a restaurant, not a Food Network show.' You have to have a system in place," Fabio advised.
How would you respond to a nasty critique of your business? Fire back or ignore it so it goes away? Tell us in the comments!
Ask Chef Robert Allen to visit your restaurant and give you a real critique. Security cameras might be a good idea also!
Food critics are far harsher than the typical customer. That being said, there is always SOME truth to a review like that. Frankly, I'm not sure why Guy would open a 250 employee restaurant in Times Square and then just leave it to allow others to run it as they see fit. If I had that location, and that size of a place, I'd put my TV career on slow motion and be there MYSELF at least 50% or more of the time.
Even if it is bad, it's Time's Square.... one of the few places where due to "1 time visitor" tourists, you could stay open with a soso place and not have to worry about whether the locals ever come back or not. Hopefully though, it's not that bad.