The digital world has changed the spread of word to mouth and has impacted reputations. This is a very well-known phenomenon in the hospitality industry.
In the restaurant business, the same phenomenon came later, chronologically speaking, but it was quantitatively much broader.
What are the similarities and what are the differences between the two sectors? Does the role of the traditional guides still exist today and what is it?
Francesco Tapinassi Direttore Scientifico BTO11
Fausto Arrighi Critico Gastronomico
Andrea Fontana Sommelier Trattoria Il Gabbiano
Amanda Booker TripAdvisor Restaurants
Valerio Massimo Visintin Il Gastronomo Mascherato