In what initially looked like an Eat Out survey about restaurant recommendations when I saw the Facebook post very late last night was in fact a survey conducted by Tokara to research sources of restaurant recommendations and review platform credibility. I was delighted to see that our WhaleTales Blog was included in the Survey as a source of restaurant review information.
Tokara Restaurant owner Wilhelm Kühn is writing his dissertation for an Executive MBA at the UCT Graduate School of Business, and designed the survey. He introduced it as follows on the Tokara Facebook page: ‘We have joined forces with UCT’s Graduate School of Business to research who our customers turn to when looking for a hot restaurant tip and the reasons why you contribute to restaurant review sites or applications. Please take the survey below – the 20 multi-choice questions only takes a few minutes to complete (depending on how decisive you are!)‘. A survey incentive is that 12 respondents will be invited to taste Chef Richard Carstens’ new summer menu!
We have provided the link to the survey above, and encourage all restaurant lovers to share their feelings about restaurant review sites, and the use and credibility thereof. One hopes that Tokara will make the information public on its completion, as it will be of interest to all who debate the reliability of information sources such as Eat Out, TripAdvisor, Zomato, our WhaleTales Blog, Relax-with-Dax, and other restaurant information sources. Interesting is that Kühn has not added the American Express Platinum Fine Dining Awards as a source of restaurant information. We noted earlier this week that Tokara did not receive an award, but this may be by choice or because they do not accept American Express credit cards. Food24 is also visible by its absence. Of greatest interest will be the feedback regarding the credibility of TripAdvisor reviews, of which we all know that many reviews, both good and bad, are false, either to boost the rating of own restaurants or to bash and lower the rating of a competitor restaurant!
The questionnaire used by Kühn in his survey follows below. Personal details are said to be optional at the introduction to the survey.