Over a hundred years since its inception, Michelin Guide has become synonymous with excellence, exclusivity, and luxury. Within the restaurant industry, achieving a three-star rating is widely regarded as the ultimate accolade. Michelin has been actively pursuing fresh strategies to enhance its income streams, broaden its global presence, and rejuvenate the concept of what defines a Michelin-starred establishment.
The Michelin Guide, under the ownership of the French tire manufacturer, holds the esteemed position as the foremost global authority on exceptional dining experiences. Its coveted stars have long served as an inspiration for aspiring chefs throughout generations, often serving as the initial talking point when discussing restaurants that have earned them. In recent times, faced with competition from sources like the World’s 50 Best Restaurants list and various other sources, the company has been actively pursuing innovative methods to boost its revenue, extend its global presence, and redefine the concept of what defines a Michelin-starred restaurant.
In numerous interviews conducted with restaurateurs, chefs, and industry officials from various regions, it was universally acknowledged that the prestige associated with Michelin stars is invaluable and brings substantial income potential.
Explore the captivating realm of the Michelin Guide and its profound influence on the culinary landscape of a city’s finest dining establishments in an enlightening article written by Julia Moskin of The New York Times.