Many Michelin-starred restaurants have experienced the highs and lows of success over the years—and, in some cases, have closed their doors entirely. If you’ve ever dined at one, you know the scene: elevated expectations, nearly impossible-to-get reservations, and a bill that makes you wince. For food lovers, it’s a once-in-a-lifetime experience; for the restaurant, it’s the relentless pursuit of plated perfection, day after day. Earning a Michelin star is a mark of true excellence—one of the highest honors in the culinary world. Yet, with that recognition comes a pressure that can be all but unsustainable. It begs the question: Is the Michelin star a coveted gift, or a weighty curse? Trusted for 100 years For more than a century, the Michelin Guide has been a trusted resource for travelers, highlighting notable restaurants and hotels along key routes. When first published in 1900, the guide’s purpose was simple: to encourage more motorists to get on the road, according to the French tire company, with early editions highlighting places to go for gas, car repairs, hotels and other places motorists might stop on their journeys. Over time, Michelin began evaluating fine dining, awarding its first star in 1926 in France. About a decade later, the now-famous hierarchy of zero- to-three stars was established, recognizing restaurants based on quality, creativity and consistency. While Michelin is primarily known as a tire manufacturer, the automotive focus of the guide has largely been phased out since the 1930s, with its concentration homing in on culinary excellence ever since. As its reputation grew, the guide expanded to other countries of Europe and North Africa, eventually expanding to the United States and becoming the most trusted authority in fine dining ratings. Today, Michelin evaluates more than 30,000 establishments across more than 30 territories on three continents, and more than 30 million Michelin Guides have been sold worldwide. Yet for all its prestige, some argue being included in its star system comes with a heavy cost—one that has, in certain cases, contributed to a restaurant’s decline, or even closure. Study claims risky business A 2024 study from University College London (UCL) found that restaurants awarded Michelin stars are statistically more likely to close than prestigious restaurants not awarded a star. Among highly rated New York Times restaurants, nearly half of those that earned stars had closed by 2019, compared with just one in five without stars, according to the study. Few chefs are willing to speak openly about the downsides of the coveted star, the study notes. Yet industry insiders point out that the accolade often brings rising expenses, staffing challenges, rent increases and higher supplier costs. Over the past two decades, the report highlights, six of France’s top chefs have voluntarily surrendered their stars, calling them “too burdensome.” The relentless pressure to maintain exacting standards and provide luxury ingredients and experiences has frequently left chefs in debt and teetering into exhaustion. However, the UCL study isn’t the only one that’s taken a close look at the guide and its perception from restaurant goers and travelers alike. Another study suggests a much more favorable outcome. How the recognition can make, or break, a restaurant
October 2025
NorthBaybiz 39
Made with FlippingBook Annual report maker