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Fred Kellermann

Friday, December 14, 2012

From Finicky Eater to Gourmand

What's the Cost of a Bad Restaurant Review?

Anonymous reviews on sites like Yelp and TripAdvisor can make or break a business. Some chefs, like Alfredo Fischioni of That's Amore, refuse to suffer criticism in silence.

“Any news is good news and there is no such thing as bad press.” I’m speaking with Fred Kellermann, chef-owner of Elements Café in Haddon Heights. The topic is social media; specifically, customer-driven review sites such as Yelp and Trip Advisor. If you’re unfamiliar, Yelp.com is a darn useful web directory service that can help you find a nearby business of any kind by proximity, address, phone number, and user review. TripAdvisor is similar, but provides a narrower focus from a traveler’s perspective. Yelp also offers users the ability to rate a business between one star (poor) and five (exceptional) as well as to provide written comments. In the restaurant industry, where written reviews and word-of-mouth recommendations are necessary …

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Bob

10:43 pm on Monday, December 17, 2012

I am not surprised that Mr. Fischioni dislikes Yelp but has nothing negative to say about Trip Advisor considering Yelp (which does have a filter to weed out fake reviews) rates That's Amore as # 8 relative to other Collingswood restaurants and Trip Advisor (which apparently does not have any mechanism to filter out fake "one and done" reviews) rates That's Amore as # 1 relative to other …   more ›

Saturday, July 28, 2012

From Finicky Eater to Gourmand

Elements Cafe Embodies Farm to Fork Week

New Jersey's local agriculture is on full display at Elements Cafe.

Farm-to-fork, or farm-to-table, is a restaurant trend that’s been surging in popularity around the nation for some time. I’m sure you’ve heard the term. It generally refers to restaurants and chefs using locally sourced food to create a menu that highlights regional homegrown flavors. From a PR standpoint, the movement also encourages restaurant-goers to seek out and support farmers markets, local green-friendly establishments and the like. The trend perhaps reached its nadir last year, when Philadelphia and the surrounding areas were swarmed with concept restaurants boasting locally grown produce as if they compelled by some legal obligation to do so. Some were good, others weren’t, and pretty soon, people got sick of the whole “farm-to-…

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