My restaurant’s reviews are getting worse. Who can help me understand what’s going wrong?

A chef, first and foremost. I have been a chef for forty years: when your guests write about the wait, the food or the welcome, I know where it starts, in the kitchen and in the dining room. With GENIXCONSEIL, I read your reviews remotely, wherever you are, on every platform and over time, and I give you a written document. This first look is on the house, and I choose the restaurants I read.

A rating is an average. It falls late, and it blends the years together. Words change first: a dish nobody mentions any more, a wait that comes up in three reviews from the same month, a welcome guests used to describe and have stopped describing. A decline is written before it is counted.

So I read your reviews the way you read a service: the most recent for today, all of them for the trend, each platform for the weight it carries, and your replies, which say as much about you as the reviews do. I then set them beside your menu and the restaurants around you. The machine prepares this groundwork, and I read it.

A falling rating often has a different cause from the one attributed to it.

The average blends eras: a new chef, a new menu, a refurbishment, a new owner are diluted in it for months, in one direction or the other.

Reviews also go astray. In six of the fifteen restaurants I read in 2026, another listing was active at the same address: a former operator’s, another business’s, or a duplicate of the restaurant’s own.

Each platform carries a different weight. On a booking site, guests arrive already won over; elsewhere, they judge. And a platform can show reviews in only one language by default, leaving some of the harshest in the shadows.

When a restaurant stops asking for reviews, their number drops and the rating should rise. If it falls at the same time, the cause lies elsewhere, and that is the one I look for.

Across these fifteen restaurants, the food was the top complaint in two. In six, it was the wait, the service, the noise or the price.

A written document about your restaurant alone: what your guests really write, when it began to change, where it starts, and where to take things in hand. Each finding carries its date, its source and its status. You judge on the evidence.

The remote reading stops where your restaurant seen from the inside begins: the pass on a busy night, how the dining room is organised, your figures. That can be read once you entrust me with it. The work then continues, in days, at €700 per day excluding VAT, their number announced before each stage. See how the work is done.

Jérôme Coustillas, GENIXCONSEIL, Théoule-sur-Mer