ZIMBABWE ON A PLATE, ZIMBABWE IN A GLASS
Annual Restaurant Reviews and Awards

with Press Partner The Standard Newspaper

Zim on a Plate, Zim in a Glass
Annual Restaurant Reviews, Ratings and Awards:

An annual competition aimed to identify those restaurants whichhave most excelled each year - open to restaurants nationwide.

Introduction
Zimbabwe on a Plate, Zimbabwe in a Glass, was launched in 2005. Founded and sponsored by The Cheeseman, with Press Partner, The Standard Newspaper, entry to the competition is voluntary and is open to any restaurant who can clearly demonstrate a suitable standard for the competition, anywhere in Zimbabwe.

Entrants are reviewed by one of a team of anonymous reviewers annually. They are scored and rated using a comprehensive set of rating criteria which are a work in progress and are reviewed annually.

Brief History of the Competition
This competition was originally conceived and launched by The Cheeseman in 2003 in association with The Standard newspaper as Press Partner. At that time reviews were carried out by The Standard’s resident food critic. 

By 2005, following feedback from the trade about their perceptions of the competition, the format was changed. The trade wished to have some say in how they were reviewed and judged. This initiative was welcomed by the sponsors.

To achieve as high a degree of fairness and objectivity as possible, a team of anonymous reviewers drawn from the ordinary dining public was appointed, and a marking system devised, covering every aspect of the dining experience; from menu to food to wine and beverage service to decor to theme to cleanliness and tidiness to all round service, general ambience and more. 

Modus Operandi
The modus operandi and format of the current Zimbabwe on a Plate, Zimbabwe in a Glass, annual Restaurants of the Year Competition, were crafted in December 2005 after close consultation with the restaurant trade. Drawing on input supplied by the hospitality industry itself, the draft rating criteria were approved by representatives from restaurants and hotels before the competition commenced.

These rating criteria are considered crucial tools in achieving the highest level of objectivity possible in the competition.  The rating criteria have been revised annually since first introduced, during briefing sessions and think tanks with the in-coming Review Team for the year.

The highest mark attainable is shown on the score sheet, for each criterion. Any criterion which does not apply for any reason is marked Not Applicable, and discounted when calculating the final score and plate rating.

The restaurant review is published in The Standard and each entrant appears in the restaurant guide, with contact phone number, every week from the time they enter. Once the restaurant has been reviewed, its Plate Rating also appears next to its entry in the Restaurant Guide.

Entry thus effectively gives entrants free publicity, year round.

The competition’s primary aim is to encourage the attainment and maintenance of the highest possible standards at all times in Zimbabwe’s restaurants nationwide.

Plate rating calculation
Plate ratings are calculated as a percentage of total possible score attainable, on the criteria that applied to the establishment being rated.

The Entry Categories

Coffee Shop
A coffee shop or café which serves snacks, cakes, teas, coffees, light meals, and other non-alcoholic beverages.

Deluxe Coffee Shop
A high end, up-market bistro, coffee shop or café, which serves full meals during at least two sittings, is open in total for hours closely comparable to those of a standard family restaurant, serves a good range of beverages which may or may not include alcohol, and also serves snacks and light meals.

Family Restaurant
A restaurant which neither aspires to be in the luxury market, nor chooses to place itself for any reason of specialist approach, in the Speciality Category; caters for a wide range of diners and their families drawn from various socio-economic strata; welcomes diners of all ages, often has special facilities and sections on its menu for children, and serves broad-based cuisine with wide appeal to those of every age.

Deluxe Family Restaurant
A relatively up-market, smart, generalist restaurant, which nevertheless does not fit into the Deluxe Restaurant category.

Speciality Restaurant
Restaurants with a special focus, such as on food of a specific geographical origin, or on a particular type or genre of cuisine or dining experience, such as a steakhouse or a vegetarian restaurant.

Deluxe Restaurant
Restaurants aiming at the luxury market and aspiring to be in the top echelon of eating establishments, which accordingly aim for international standards appropriate for this high end market.

The Annual Awards
The top Restaurant of the Year in each entry category is identified and awarded annually. Other current Awards are:

Most Imaginative Menu
Finalists are identified as those with the highest scores for the criterion, “Imaginative and Appetising Menu”. Their menus are then scrutinised by the Judging Panel to identify the winner of this award.

Wine List of the Year
Finalists are the highest scorers for the criteria relating to the wine list. 
Their wine lists are scrutinised by the Judges and the winner identified.

The Award of Excellence
Awarded to the establishment, regardless of entry category, which in the opinion of the judges, and in light of its review, rating scores, menu and any other contributory factors considered relevant, demonstrates outstanding performance all round, and in addition, successfully and consistently delivers a unique and original concept and dining experience.

Its recipient is seen to demonstrate the kind of originality, creativity, imagination and flair that delivers a truly memorable experience. 

Personality of the Year
Selected by the Sponsors, in consultation with relevant parties with in-depth knowledge of the hospitality industry; in recognition of selfless, dedicated service to that industry, or for any other reason they choose or specify.

Who is “Le Connoisseur"?
“Le Connoisseur” is the name under which entrants’ reviews are published in The Standard. 

It is the nom de plume for the group of anonymous Zim on a Plate appointed restaurant reviewers based in Harare, Bulawayo, Victoria Falls and Mutare.  They are drawn from a cross section of the public who enthusiastically and regularly eat out in restaurants.

Over the course of the competition’s existence so far, over forty diners have been involved in the reviewing process. These reviewers love to dine out and do so on a regular basis.  They are discerning and knowledgeable about correct standards of food and service in restaurants. 

Zim on a Plate's purpose is to assist the restaurant trade in maintaining the highest possible standards in all aspects of the dining experience offered to clients. Reviewers are chosen as representative of the general dining public - anyone who might walk through a restaurant's doors. 

They are of varying ages, backgrounds and professions.  As such they bring to the dining experience their own particular views, preferences, personalities – as any member of the dining public would. A fresh review team is appointed annually, which may or may not include current members, depending on their demonstrated skill and reliability as reviewers.  Zim on a Plate Reviewers attend regular briefing and training sessions.

Zim on a Plate, Zim in a Glass champions the Restaurant Trade - and is not its adversary 
The competition’s aim is to assist the restaurants who have entered, not to slate them, slander them, trash them in the press, or ruin their reputations!

The reviewer’s role is:
To give credit where it is due (always keeping in mind what a difficult time restaurants have had over the past several years, and that just surviving has been a fine achievement); and
To provide constructive criticism, to assist the restaurant in knowing where it is going wrong so that it can attend to those issues and so improve.

The Annual Judging Process
Judges are drawn from the current reviewing team and additional culinary consultants with no vested interest in the outcome, are invited to participate. The judging and identification of winners is a full day exercise, and is based on:

Total marks awarded on the rating criteria, to identify the finalists (usually those restaurants in each category who attained a five plate rating);
Scrutiny of finalists’ menu content and presentation;
Scrutiny of their written reviews;
Discussion and debate in light of all these and any other available information;

Majority vote for each decision prevails, and no judge has power of veto.

To enter the Zim on a plate Restaurant competition
click here now

Proudly Founded
and Sponsored
by The Cheeseman

Lake Harvest Co-osponsor

The Standard Press Partner

Mahatama Rice Co-osponsor

AFRICAN DISTILLERS CO-O SPONSOR