The Old West had the Colt .45, the New York restaurant scene has Twitter. The New York Times’ Julia Moskin tells how restaurateurs, chefs, and cooking staff are using Twitter, Facebook, and blogs to settle scores, retaliate against critics, and fill seats.
The article has really solid, field evidence that Twitter is shifting the balance of power between “the crowd” and the expert. Here’s the money quote:
“Before the Web and Twitter, restaurants were completely controlled by the press, and chefs and restaurants just had to sit back and take it,” said Kristine Lefebvre, wife of the Los Angeles chef Ludovic Lefebvre, who tweets frequently as @FrenchChefWife. “Now we have a voice.”
When did the restaurateurs get so tech savvy?