Send a warm greeting that shows that you've researched them and make an offer to start a relationship with restaurant and food influencers in your area. Do newspaper food critics really have a lot of weight? Food critics shouldn't receive gifts. An important rule that applies to food journalists is that they must do everything possible to pay for their food and drink, even if the owner or manager tries to offer it for free. Free food is tantamount to bribery, and trying to bribe a food critic is not only frowned upon, it's counterproductive.
You might see it as a magnanimous gesture, but regular food can easily be perceived as a reward, putting the honest food critic in a difficult position. So don't even try, it's not worth the embarrassment or discomfort. In addition, the critic will look at the service: speed, friendliness and professionalism are factors that he will consider. There have been a lot of complaints in the world of Internet food after San Francisco Chronicle food critic Michael Bauer pierced Wine Country's eternal favorite, Bistro Jeanty, with a crooked fork last December.
Master Class reports that food critics must also maintain objectivity, meaning that they should not partner directly with specific food vendors or restaurants. In other words, if you're not always prepared (if your restaurant isn't managed as if your customers were as important as food critics), it'll be too late to get down to business when you recognize a food critic in your midst. In addition to all these clues, if one of your guests starts taking notes at the table, it is very possible that you are witnessing the gastronomic critic in their natural habitat. Food critics try to capture the gastronomic experience and relate it to readers, spectators or listeners.
The most confident restaurateurs will continue to get nervous when they see a well-known food journalist cross the threshold. Food critics must also have a working knowledge of food preparation vocabulary, so that they can intelligently analyze the difference between blanching and sautéing. Critics are likely to ask more questions about food preparation and ingredients, to see if the waiters are knowledgeable and better understand the dishes. When a reviewer writes their review, many factors are taken into account; try to stay ahead of the curve by anticipating what they will be looking for.
To that end, several newspapers have recently lost experienced critics and are not replacing them or are hiring writers with less experience (they are read cheaper) to prepare shorter, single-visit “experience articles” instead of tradition, three times, anonymously, they sort everything that appears on the menu: reviews. A restaurant's relationship with social networks can be a double-edged sword. Social media provides a place for angry customers to rant. Journalists watch closely what surrounds them and, even if a waiter thinks he is being discreet, the professional food critic will undoubtedly notice that there are too many prying eyes or walks near his table.