Organizational reactions to expert and consumer evaluations in haute cuisine

In the world of haute cuisine, intermediaries have the power to make or break the fate of restaurants. Through a multimethod analysis, this research explores how these businesses react to online reviews as well as the introduction of new rankings (in this case, the Michelin Guide). The results show that restaurants’ responses are strategic, often more symbolic than substantive, aimed at meeting public expectations without compromising long-term goals. The studies reveal how status generates relevant reputational pressures, and how organizational reactions are influenced by the visibility, tone, and content of the reviews in question.