Behind the Good Food Guide: An Interview with Roslyn Grundy

Disclaimer: This post was originally written in 2018. While many core principles remain relevant, it is advisable to contact the Good Food team directly for the most up-to-date information, as the media landscape is ever-evolving.

I asked everything you’ve always wanted to know.

With the announcement that the national Good Food Guide Awards will be held in Melbourne this year, we thought now was the perfect time to pop the questions every serious chef and restaurateur has. Questions like:

How can I be considered for a review?

What are the critics looking for?

Do tablecloths (really) matter?

For this task, we enlisted the help of Roslyn Grundy, Editor of The Age Good Food Guide since 2006.

Roslyn was kind enough to unveil how it all works and how restaurants can increase their chances for inclusion. This was a generous thing for her to do, especially during the busy review season, so big thanks, Ros!

If you run a restaurant you believe is one of the best in the country and haven't been reviewed yet, you’d be wise to heed Roslyn's advice.

Holly: Let’s start with the number one question from restaurateurs. How do you get in The Guide, Roslyn?

Roslyn: The first thing I always say is that we have to know about you. We do our best to keep our eyes and ears open, but sometimes we do miss places. If you think you’re among the top ten percent of restaurants in the country, drop us a line telling us about your business.

Provide a brief history. Is this your first restaurant? What have you done before? Who are your customers? What are your signature dishes? What makes your place different from others? Along with a copy of the menu, I appreciate receiving a photo of your restaurant, so I can see what it looks like.

If it seems uninviting and the menu features basic items, it probably won’t make the top ten percent. However, if it looks appealing and the menu suggests expertise, it could be considered for review.

Holly: Some restaurants might be hesitant to send an email. Does it matter if it’s not professionally written?

Roslyn: Not at all; the message is what matters. I prefer it to be short and sharp. I don’t need lengthy descriptions—dot points work well.

Holly: That’s good advice!

Roslyn: Send us an email covering the critical points about who, what, where, when, why, and how. Include a copy of the menu, a photo of the restaurant's interior, and one of your signature dishes. I receive about 200 emails a day, so I can’t promise to answer them all, but I do my best.

Holly: Great, so that’s how you can be considered. What’s the reviewing process like?

Roslyn: We aim to present a guide for the general public, so most of our reviewers are journalists or writers with a strong food knowledge. They will book under a fake name, always anonymously, to experience the restaurant without drawing attention to themselves.

We ask them to order a variety of dishes, including signature and more unusual offerings that showcase the restaurant’s strengths. Then they file a report on the food and experience, along with a score.

Holly: Let’s talk about the score.

Roslyn: Reviewers receive a detailed document outlining what to look for, and scores are out of 20: ten for food, five for service, three for ambience, and two for something special—the ‘X-factor’ that makes the restaurant stand out.

Holly: Anything else you’d like to share on the reviewing process?

Roslyn: There’s a misconception that you need white tablecloths to get into The Guide. That’s simply not true.

Also, there's a belief that you must serve a specific coffee brand to earn a hat—this isn’t considered.

Holly: When are you typically reviewing restaurants?

Roslyn: In the offseason, we update the list in January, commission reviews in February, and finish by July. The book goes to print in early September, with a launch in early October.

Holly: Given the vast number of venues, what might lead you to forgo a visit?

Roslyn: If a regional restaurant claims to support local produce but offers out-of-season ingredients, that raises a red flag. For city venues, if the menu seems outdated, it might not warrant a review.

Holly: Does a restaurant need to offer current trends?

Roslyn: Not necessarily. If a restaurant specializes in a specific cuisine, it should reflect that in its offerings. The key is authenticity and an inviting menu.

Holly: Are there any other common questions you receive?

Roslyn: I'm often asked if I'm recognised as a reviewer. While it happens, it doesn’t lead to preferential treatment. Our reviews reflect the typical customer experience, free from bias or complimentary dishes.

Holly: Do you aim to experience restaurants as an average diner would?

Roslyn: Yes. I focus on how a reader would experience the restaurant, ensuring I’m representing their perspective.

Holly: To clarify, the content is created with the reader in mind, not the chefs or the industry.

Roslyn: Exactly. We’re not an industry guide; we provide insights for the public.

Holly: How can restaurants assist you best?

Roslyn: Food is visual, so professional or quality photos are essential. We prefer to see a lively dining room and appreciate both landscape and portrait shots. We also request dish photos, especially of signature dishes, as they are critical for our readers.

Every year, we send out a questionnaire to restaurants being considered for the guide, requesting basic details like address and hours. Accurate information is vital for our readers.

For more information on the release of the Good Food Guide, check out the latest updates at the Good Food Guide website.