[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Post Nav” _builder_version=”4.27.4″ _module_preset=”default” link_font=”||||on|||RGBA(33,41,69,0.2)|” link_text_color=”#212945″ background_color=”#F4F4F6″ custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”]<\/p>\n
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Benchmarking<\/a> is essential for any business wishing to stay ahead of its competitors. In the restaurant industry, this spans from customer satisfaction (reviews), operational efficiency, financial performance, and innovation to the harsh reality of profitability. Operators can identify areas for improvement and learn successful strategies from leading establishments, locally and globally. Whilst it\u2019s ideal to travel to see what\u2019s happening globally, if you cannot, then it\u2019s important to learn from those who do. <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Comparing plates to Michelin stars” module_id=”plates-stars” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Content” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n In our process of awarding JHP Gourmet Guide\u2122 one, two, three and gold Plate awards to South Africa\u2019s finest fine-dining restaurants, we compare them with Michelin-starred and internationally recognised establishments. One Plate is awarded for excellent cuisine, two for exceptional cuisine worth a detour, and three for world-class, destination dining worthy of a flight. Gold Plates are reserved for restaurants of global standing.<\/p>\n Excellent cuisine<\/strong> Demanding a detour<\/strong> Worthy of a flight<\/strong> Discerning diners who visit South Africa expect Plated restaurants to hold their own globally. I\u2019m confident that they can, because our global, anonymous reviewers benchmark and analyse every aspect of the dining interlude. Many of these insights have been shared with our Plated restaurants, helping them evolve and improve. So how can you, as a restaurateur, benchmark?<\/p>\nComparing plates to Michelin stars<\/h4>\n
\nI\u2019ll sit at a table in a Michelin-starred restaurant like Restaurant De Kas in Amsterdam and carefully analyse why they hold one star and a Green Star\u2026 and consider which South African restaurants are similar, and compare favourably. It\u2019s the freshest of produce, served simply, with understated sophistication. At William in the Belmond Reid\u2019s Palace, Madeira (swathed in the same shade of pink as our Belmond Mount Nelson!), the chef\u2019s determination to elevate local ingredients and reduce imports over three decades inspired me, and opened my eyes to how our home-grown restaurants can do the same.<\/p>\n
\nAn unforgettable experience at two-starred Zeniya in Kanazawa, Japan, where chef Shin Takagi personally greets, cooks for, and escorts guests from the restaurant, is incomparable\u2026 raising my expectations somewhat when dining at our two-Plated gems. There is no substitute for personal, memorable service. Sir Raymond Blanc in Oxfordshire, at Belmond Le Manoir aux Quat\u2019Saisons, with two Michelin stars and a Green Star, showcases the garden on the plate. Our two-Plated beyond<\/a> subscribes to the same ethos and standards.<\/p>\n
\nThree-star epicurean adventures like lunch at Le Bernardin in New York created indelible memories and opened my eyes to what an iconic restaurant and chef do to inspire an industry. Arzak in San Sebasti\u00e1n, led by the father-daughter duo of Juan Mari and Elena Arzak, is a beautiful representation of fourth-generation family dedication and an illustration of their pride in the Basque culinary movement. Their on-site innovation lab shows a commitment to ongoing creativity\u2026 like FYN<\/a> and La Colombe<\/a>, holders of Gold Plates in South Africa.<\/p>\n\n