Today we have a special treat for Freelance-Zone readers…a post about writing restaurant reviews by someone who knows this market both inside and out. Christine Tully-Aranza is a 20+ year veteran of the restaurant industry.  She has run some of the country’s finest restaurants, including Chicago’s legendary Spiaggia.  Christine owns and operates a consulting business which provides marketing and communications direction to hospitality and retail clients. She is also a published freelance food writer and blogger. For those of you who dream of being paid to review various dining establishments, we give you:

5 Key Tips For Writing Fair & Informative Restaurant Reviews

by Christine Tully-Aranza

Much like those who desire to open a restaurant based solely on the fact that they like to eat out, many writers feel qualified to review restaurants based on the same. But we seldom apply this standard to other industries. I like shoes, but that does not mean I should be writing for Women’s Wear Daily.  So while the average Joe should feel free to publish his or her opinion on comment sites, those who wish to undertake the effort more seriously should always keep the following five tips in mind…

1. Do your homework.  Contact the restaurant to see if you can obtain information about the Chef/Operators of an establishment as well as the restaurant’s brand statement (if possible) so that you can properly evaluate how well succeed at what they are trying to execute.  Thanks to the internet, most of these materials are at your fingertips on the restaurant’s website. 
2. Do not review a restaurant the first week it is open, and visit more than once.  Most publications recognize that it takes a bit of time to work out the kinks in the imperfect world of food service, and they seldom review a restaurant in its chaotic first week. Additionally, many good reviewers will visit a restaurant more than once before penning their review.  This is one of the best ways to confirm that your initial assessments are correct. 
3. Review all aspects of the experience, but focus on the key elements–not minutiae.  The best dining reviewers assess the overall experience but focus most closely on the food, beverage, service and ambiance.  How much weight you give each of these should be proportionate to the assessment you made when you did your initial research.  Compare apples to apples and know the industry standards. A hole- in -the -wall with great food can be every bit as charming as a 4-star restaurant, but there are certain criteria that must be met for a restaurant to achieve a certain star rating.  For example, a four star restaurant must be white table cloth.  Learn these facts so you can speak intelligently to all levels of your readership. 
4. Be ethical.  Restaurants will often try to make sure that they grease the wheels for any review, so remain anonymous and use a pseudonym if reservations are necessary.  Recognition can often damage the credibility of a reviewer, so remember to be as stealthy as possible.  Additionally, never accept comps or other perks in exchange for a traditional review. This is the height of unethical behavior for food writers. 
5. Find your voice and remember you are performing a service.  The goal of a review should be to inform, celebrate and in some cases forewarn the public about the dining experience at a given establishment.  In addition to being informative, good reviewers have an engaging style, excellent descriptive powers and are perhaps, most importantly, relatable.  The days of ivory tower reviews are long gone.  Strive to write in an informed but approachable manner.  Master this and you will be among the best.

More about the author: Christine Tully-Aranza received her MLA from The University of Chicago where she concentrated on Social Theory. As an adjunct instructor she has taught courses in Critical Thinking, Human Relations, Success Strategies and General Humanities. Her passions include all manners of culture exploration including: film, literature, food and the arts as well as travel. She resides in Chicago with her husband John and their menagerie of rescued animals.