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Facebook Business pages for restaurants have just gotten a lot better for the users, because Facebook is now working with companies like Eater, Bon Apetit and New York Magazine in order to offer its users a professional opinion alongside the users’.
The bar has been raised for restaurants who have Facebook pages because users will no longer be seeing informal reviews only, but professional ones as well. And the creme de la creme of restaurant reviewers will provide Facebook with its new and improved ranking system.
The companies that have signed contracts with Facebook up to this moment are Bon Apetit, the San Francisco Chronicle, Conde Nast Traveler, Eater and New York Magazine. And the list is bound to get a lot plumper, as the service becomes popular among users.
From now on, when a user clicks to see the official page of a restaurant or food business, it will still see the users’ rating and their reviews, but also a special feature that will include official and extremely serious reviews conducted by the companies on the list.
“Since reviews are such an important part of helping people make informed decisions about what to do locally, we’re excited to be incorporating a new way for people to use Facebook to find the best real-world experiences” explained a Facebook representative in an e-mail to The Verge.
She added that there would be thousands of restaurants included in the pilot study for this ambitious upgrade of its business pages. The study is expected to render promising results, so that the concept be generally implemented as quick as possible.
In this test phase of the professional review project, the majority of the reviews that will be posted on the companies’ pages will be positive ones. And this is extremely good news for the restaurants included in the pilot study, because they will be getting constructive reassurance from professional publications and will therefore win quite a lot of weight in the process.
At the moment, Facebook’s project appears flawless and everybody is more than happy to take part in their deliciously constructive pilot study. However, it remains to be seen how many restaurants will continue to support the project when all reviews, including the negative ones will make their way onto the food businesses’ timelines.
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