Are There "Ratatouille" Restaurants? On Anticorrelation of Food Quality and Hygiene
Posted: 10 Jan 2020
Date Written: December 19, 2019
We study the empirical relationship between hygiene conditions in restaurants and their food quality rated by professional reviewers. Using evidence from the UK, we show that this relationship is negative and statistically significant. So, a higher food quality rating is generally associated with a less sanitary kitchen. We find that 3% of Michelin starred restaurants in our dataset have poor hygiene conditions, while the same is true for only 2% of non-Michelin starred restaurants.
Keywords: Food quality, restaurants, reviews, hygiene standards, food hygiene certification
JEL Classification: H75, L15, D22, I18
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