Are There "Ratatouille" Restaurants? On Anticorrelation of Food Quality and Hygiene

31 Pages Posted: 10 Jan 2020 Last revised: 6 Feb 2021

See all articles by Hisayuki Yoshimoto

Hisayuki Yoshimoto

University of Glasgow - Adam Smith Business School

Andriy Zapechelnyuk

University of St Andrews

Date Written: February 4, 2020

Abstract

We study the empirical relationship between hygiene conditions in restaurants and their food quality rated by both professional reviewers and consumers. 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. Our findings illuminate potential channels through which the anticorrelation between food quality and hygiene could be mitigated, and can be helpful for hygiene inspection design.

Keywords: Food quality, restaurants, reviews, hygiene standards, food hygiene certification

JEL Classification: H75, L15, D22, I18

Suggested Citation

Yoshimoto, Hisayuki and Zapechelnyuk, Andriy, Are There "Ratatouille" Restaurants? On Anticorrelation of Food Quality and Hygiene (February 4, 2020). Available at SSRN: https://ssrn.com/abstract=3508023 or http://dx.doi.org/10.2139/ssrn.3508023

Hisayuki Yoshimoto

University of Glasgow - Adam Smith Business School ( email )

Glasgow
United Kingdom

HOME PAGE: http://hisayukiyoshimoto.org/

Andriy Zapechelnyuk (Contact Author)

University of St Andrews ( email )

The Gateway
North Haugh
St Andrews, Fife KY16 9RJ
United Kingdom

Do you have a job opening that you would like to promote on SSRN?

Paper statistics

Downloads
106
Abstract Views
638
rank
302,812
PlumX Metrics