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A ‘Democratization’ of Markets? Online Consumer Reviews in the Restaurant Industry

Author

Listed:
  • Kevin Mellet

    (CSI i3 - Centre de Sociologie de l'Innovation i3 - Mines Paris - PSL (École nationale supérieure des mines de Paris) - PSL - Université Paris Sciences et Lettres - I3 - Institut interdisciplinaire de l’innovation - CNRS - Centre National de la Recherche Scientifique)

  • Thomas Beauvisage

    (Orange Labs)

  • Jean Samuel Beuscart

    (Orange Labs)

  • Marie Trespeuch

    (Orange Labs)

Abstract

This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leading review websites to seek compromises between these two dimensions.

Suggested Citation

  • Kevin Mellet & Thomas Beauvisage & Jean Samuel Beuscart & Marie Trespeuch, 2014. "A ‘Democratization’ of Markets? Online Consumer Reviews in the Restaurant Industry," Post-Print hal-02947884, HAL.
    • Handle: RePEc:hal:journl:hal-02947884
    DOI: 10.3384/vs.2001-5992.14215
    Note: View the original document on HAL open archive server: https://sciencespo.hal.science/hal-02947884v1
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    References listed on IDEAS

    as
    1. Hayagreeva Rao & Philippe Monin & Rodolphe Durand, 2003. "Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy," Post-Print hal-00480858, HAL.
    2. Michael Anderson & Jeremy Magruder, 2012. "Learning from the Crowd: Regression Discontinuity Estimates of the Effects of an Online Review Database," Economic Journal, Royal Economic Society, vol. 122(563), pages 957-989, September.
    3. Quentin Bonnard & Christian Barrère & Véronique Chossat, 2010. "Democratization in the Gastronomic Market: From Michelin Stars to Michelin “Bibs”," Post-Print hal-02051079, HAL.
    4. repec:hal:journl:hal-02311672 is not listed on IDEAS
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    6. Christian Bessy & Pierre-Marie Marie Chauvin, 2013. "The Power of Market Intermediaries: From Information to Valuation Processes," Post-Print hal-01146622, HAL.
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    Cited by:

    1. Shukla, Paurav & Rosendo-Rios, Veronica & Khalifa, Dina, 2022. "Is luxury democratization impactful? Its moderating effect between value perceptions and consumer purchase intentions," Journal of Business Research, Elsevier, vol. 139(C), pages 782-793.

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