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European Restaurant Ranking (ERR legend)
Basis values and indicators used to calculate the ERR
Q is calculated using the ratings awarded by those established European restaurant guides listed here:
- Michelin (Europe) * * *: max. 3 stars (grades: Bib 10, * 16, ** 18, *** 20) - Gault Millau (parts of Europe) 20/20: max. 4 caps (HHHH) (grades: as shown) - Aral Schlemmeratlas (Germany) XXXXX: max. 5 wooden spoons (grades: 10, 13, 16, 18, 20) - Campsa (Spain and Portugal) # # #: max. 3 suns (grades: 16, 18, 20) - Gourmetour (Spain) 10/10, max. 10 points - LoMejor (parts of Europa) 10/10, max. 10 points - Veronelli (Italy) * * *: max. 3 stars corroborated by points (grades: 16, 18, 20) - Gambero Rosso (Italy) GGG, max. 3 forks - Espresso (Italy) 20/20, max. 20 points - AA (Great Britain) OOOO: max. 5 rosettes (grades: 10, 13, 16, 18, 20) - Good Food Guide (United Kingdom) ggggg, max. 5 points - Der Feinschmecker (Germany) ooooo: max. 5 points (grades: 10, 13, 16, 18, 20) - Ala Carte (Austria) *****, max. 5 stars (grades: 10, 13, 16, 18, 20) - Bottin (France) *****: max. 5 stars (grades: 10, 13, 16, 18, 20) - Pudlo (France) OOO: max. 3 knives and forks (grades: 16, 18, 20) - Lemaire (Belgium) MMM:, max. 4 crowns (grades: 13, 16, 18, 20) - Guide Delta (Belgium) dddd, max. 4 toques - Smag & Behag (Denmark) OOO: max. 3 settings (grades: 16, 18, 20) - Vägarnas Bästa (Sweden) 100/100: points (grades: 80p=10, 85p=13, 90p=16, 95p=18, 100p=20)
The points are combined in the following matrix as though they were part of the French schools' grading system.
The points are combined in the following matrix as though they were part of the French schools' grading system.
For example:
*** or ooooo ... = 20
** or oooo ... = 18
* or ooo ... = 16
Whenever possible the top three ratings are added together and divided by the number of these ratings (cf school system)
Example: 16(*) + 18(oooo) + 18(XXXX) = 52
52 ÷ 3 = 17.333 = Q
Price (PRC)
The PRC is calculated using the price of a gourmet meal at the restaurant being ranked, whereby the menu with the best price/number of courses ratio is taken into account (Degustation menu, Chef’s special, Tasting menu, Main or Special menus). On the whole these menus give a good impression of what the restaurant or cook is capable of.
Courses (CRS)
The CRS is calculated according to the number of courses listed in the Gourmet menu (cf Price) but including such intermediate courses as amuse bouches, amuse gueules, and also intermediary desserts.
Every course which is served should be registered in order to achieve as representative an average as possible of the PRC/CRS ratio.
Employees (EMPL)
The EMPL is calculated according to information gleaned from research or which was given by the restaurant. Those employed in the kitchen and in service are included, though as these numbers can fluctuate due to seasonal work and other problems the values are averages.
Seating capacity (SEAT)
The SEAT is calculated using information given by the restaurant or by research. The maximum number of guests who can be seated in the main room is given and excludes any adjoining rooms such as those used for events.
Price indicator (PRCKZ = PRC/CRS)
The PRCKZ is calculated according to the formula PRCKZ = Price ÷ Courses and can give a good idea as to the average price per course of a gourmet meal that a guest can expect to pay.
Service indicator (SKZ = EMPL/SEAT)
The SKZ is calculated according to the formula SKZ = employee ÷ seating capacity. It gives a good indication as to the number of employees per guest and whether the guest will be well looked after or if he might have to expect some delays. The value is limited to a maximum of 0.5 in order to ensure that for example hotel restaurants with their armies of waiters do not make nonsense of the figure.
Performance indicator (PEKZ = Q * SKZ)
The PEKZ is calculated using the formula PEKZ = Quality * Service.
In the performance value you find all the figures which define the performance of any particular restaurant.
- Quality: these are the points and grades given by the independent restaurant guides.
- Service: this is defined by the number of employees.
- Seating capacity: this is defined by the number of guests which can be seated.
Example:
A restaurant with the quality rating 20 and a service rating of 0.5 would receive the highest possible performance indicator of 10.000 (20 * 0.5).
Price Performance indicator (PP = PRCKZ / PEKZ)
The PP is calculated using the formula PP = Price indicator / Performance indicator which then defines the price performance ratio.
The ratio is made up of all the values defined above and permits the direct or indirect rating of a restaurant.
Quality classes
Dividing the restaurants into quality classes means that the individual preferences and tastes of the guests can be better taken into consideration. Establishments of very high quality normally are not in a position to cut costs in a way that a smaller business with lower overheads might be able to. Within the quality classes however there can be quite considerable differences in prices which then makes it possible to establish a ranking within this class.
- Quality class 20.000 = Exceptional
- Quality class 19.999 – 18.000 = Outstanding
- Quality class 17.999 – 16.000 = Very Good
- Quality class 15.999 – 13.000 = Above average
- Quality class 12.999 – 12.000 = Ambitious
Grading within the Rankings
The quality determines the level of the ranking position, rather like the conversion of scores into points in a football league.
Those restaurants with the quality of 20 (exceptional) are ranked highest. But within the group of restaurants which all have 20 points the price performance ratio sorts them into a ranking position similar to the ranking the actual goals do in a football league.
Example: Restaurant X has a Q of 20 and a PPKZ of 1.000
Restaurant Y has a Q of 20 and a PPKZ of 2.000
Restaurant Z has a Q of 20 and a PPKZ of 2.500
Rank Q PPKZ
1. Restaurant X – 20.000 – 1.000
2. Restaurant Y – 20.000 – 2.000
3. Restaurant Z – 20.000 – 2.500
Lower quality values follow even if the price performance ratio is higher.
Example: Q=19, PPKZ=2.000 and Q= 18.500, PPLZ= 1.000 and Q=18.000, PPLZ=3.000
Rank Q PPKZ
4. Restaurant A – 19.000 – 2.000
5. Restaurant B – 18.500 – 1.000
6. Restaurant Z – 18.000 – 3.000
Decisive for the position on points in the ERR is initially the quality indicator as calculated according to the established restaurant guides and only then finely defined by the number of goals, i.e. the price performance ratio.
These rankings help when looking for a specific restaurant or chef. Naturally this list can never replace your personal experience at any of the restaurants listed. The values and numbers are carefully checked. The data is taken from the guides listed above, from the internet and directly from those restaurants which provided us with information. All values are double checked but as mistakes are possible we are unable to guarantee that the data are correct. |
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