News

New restaurant rating system focuses on economic impact

February 14, 2017

Food industry veteran Sara Brito and entrepreneur Jeff Hermanson have collaborated to create a new rating system for all restaurants based on economic impact within communities, ingredient transparency and sustainable business practices, according to a press release.

The system, Good Food 100 Restaurants, is composed of self-reported annual food purchasing data verified by NSF Responsible Sourcing to determine how and from where food was bought and the impact it had on local, national and international economies.

"Good food is more than just taste," Brito said in the release. "Truly good food is beneficial for every link in the food chain. We want eaters to appreciate that and learn to evaluate chefs and restaurants for their commitment to transparency, sustainability and their overall impact on good food economies. Eaters look to ratings, lists and awards to help navigate the proliferation of food choices. Good Food 100 Restaurants is a game changer, shifting away from recognition based on opaque standards and subjective criteria to recognition based on objective standards and transparent criteria defined by economic impact."

The self-reported, verified data will be quantified through a link rating system of two to five, based on the amount spent to support 'good food' producers, according to the release. Restaurants will fall into one of five categories: quick service, fine dining, food delivery services, casual dining and fast casual.

Several high-profile chefs, including Mike Anthony, Rick Bayless, Suzanne Goin and others, are committed to joining the cause, according to the release.

"Chefs are no longer just cooks," Brito said. "They are trusted authorities and advocates who have the power to educate and catalyze change among not only their colleagues, but the general public as well. If a small number of chefs have such a profound impact, imagine the effect of hundreds across the country."