World Ranking Method
The new Restaurant World Ranking 2016
Fair / Neutral / Current
Initially launched as a European ranking some years ago, the world ranking has now been completely revised and restructured, taking into account the best restaurants in America, Australia, Asia and Europe. To be considered in the ranking, the restaurants have to be named in at least one well-known restaurant guide and should have at least three review entries on a reputable rating portal.
Level Playing Field
The ranking ensures fairness by only using the best reviews. This data is not added up as in our other rankings, but calculated by finding the mean value (average). While using this method, countries having more guides do not have an advantage. The calculation can be easily retraced due to the fact that the considered restaurant guides are disclosed for transparency. In addition to the ratings of professional restaurant critics (PRO), grades given by guests in rating portals (USER) are also considered in the overall score.
Objective instead of subjective
Compared to subjective top lists based on the preferences of a few entitled to vote, our method has been designed to be as objective as possible based on the following:
1. We consider numerous well-known restaurant guides together with top rankings of several countries and sort them according to their importance. In addition, the poorest results are omitted in order to minimize extremes and individual preferences. 2. We take into account as many guests’ opinions as possible yet only giving them a second-rate role when determining the ranking positions. As a result, the influence of biased or bought opinions is weakened.
Up-to-date and ever-changing
As soon as a guide publishes a new rating, our database and the included datasets are updated, which in turn revises the ranking list throughout the year. Thereby, the user can access the latest verification of a restaurant’s quality and can obtain
this information in a concise overview.
How are the points established? (Caption):
PRO – Evaluation by professionals
This section consists of evaluations or grades by restaurant guides, food-journalists and specific magazines (eg Michelin, Gault Millau, Le Chef) as well as national guides (eg Gusto, Champerard, etc).
For example: Pierre Gagnaire
Michelin: *** = 20 Points
Gault Millau: 5 Toques = 20 Points
Le Chef: Top10 = 20 Points
EliteTraveler: Top50 = 19 Points
Champerard: 18 Points = 18,5 Points
Only the four best marks count (the Champerard evaluation is left out)
Total: 20+20+20+19 = 79 79 / 4 = 19,75 PRO-Points
USER – Evaluation by guests
This section takes into account evaluations from the following:
1. The most well-known rating portals (Tripadvisor, Yelp, Viamichelin, etc), where guests and users can give their opinions on restaurants
2. The users of the gourmet portal Restaurant-Ranglisten.de
3. Food bloggers.
The entries considered can be as old as four years.
For example: Pierre Gagnaire
Tripadvisor: oooo+ = 18 Points
Yelp: **** = 15 Points
Foursquare: 9,0 von 10 = 19 Points
OAD: Top50 = 19 Points
All marks count.
USER: 18+15+19+19 = 17,75 + mean USER of RR: 19 Points = USER (Total): 17,75 + 19 = 36,75 / 2 = 18,375 USER-Points
How is the ranking sorted?
The position is established in a process similar to that in soccer tables, using a points-to-goals ratio. The PRO-Points have priority.
For example: Two restaurants with 20 PRO points are both on top.
After that, the ‘goals’ (USER!) come in.
The restaurants are now being ranked following the achieved points in the USER section
Resto AAA 20 PRO / 20 USER = 1st Place
Resto BBB 20 PRO / 19 USER = 2nd Place
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