Are the Foodies Winning?

I've had a couple experiences lately, which have given me pause for thought...

When I have identified myself as a foodie, rather than acting as the 'anonymous diner' in restaurants, I have been given exceptional attention. Not that these people are falling over themselves, but that it seems to me that the foodie revolution maybe gaining traction, unexpectedly, in difficult times...

What do you think?

Hard to say whether or not the foodies are winning. As individuals going out to experience a new restaurant or even frequent their favorites I would say yes. The documented hardships in the restaurant industry are no secret right now, especially in Louisville, and the presence of someone who is truly inspired by dining out is very well received by those in the business. When someone chooses to dine at a particular establishment not just for nourishment but because they have a deep passion for the experience I think it really makes everyone in the restaurant feel an even deeper sense of pride. Knowing someone is a foodie can be very exciting and rewarding for both the front and back of the house, especially when you are able to excede their expectations. Of course it is easy to say everyone should be served and treated equally as a diner, but in my opinion the experience is better for everyone when the diner participates in the meal and is not simply there to grab some food and go. This is the case for foodies who often spend some time actually talking to their server and asking questions rather than just using them as a messenger for their order. It doesn't go unnoticed when someone asks where a product came from or simply how did the Chef do this or come up with that. When someone identifies themselves as a foodie or is identified as such it makes sense for them to recieve the attention they deserve and desire to enjoy their dining experience. In the same regard someone dining for a business dinner or a romantic evening desires a ceratin level of privacy and expects to be treated accordingly.

As a whole for foodies I really don't know if they(we) are winning. Each day it seems as though another restaurant is closing its' doors so it is hard to feel like anyone is winning right now. Anyone choosing to spend their hard earned money to dine out in this economy is truly appreciated by everyone in the restaurant business. I don't think we can say foodies are winning until doors to new restaurants begin to open and those left when the economy rebounds begin to thrive again. This day will come and until then it is up to all of us to keep cooking, eating and supporting local restaurants. Maybe one day foodies will rule the world.

Very well put...
You've said everything I would, if I only had the vocabulary...

I love the title of this thread because I love the name "foodie". It has a very affable tone and I get a giggle every time I identify myself as such. And I would agree with you, Steven, except to add that part your service impact could be because you are sharing yourself in a friendly way. Being mysterious can make people sheepish.

I like to declare some knowledge at restaurant because I like to defer to the server's recommendations and I want them to trust that I can appreciate complexity.

As a foodie and unabashed optimist - even in this current economy - I would have to give the question a qualified "yes" answer. It's not just about restaurants, IMHO. Yes, I do think that when you identify yourself as a foodie in most locally-owned establishments, you get a different type of service - not better, so much as different. I think the server then sees their job as helping you illuminate your meal with information and suggestions and a better understanding of the food and where the chef or owner is coming from. An "anonymous diner" as Stephen put it, gets gracious, friendly, efficient service, which would be dubbed as "good" by anyone else, but again, the server is coming from a different place in how to best serve that diner.

But, the idea of "foodies winning" is also evident in all the other ways that both the quality and diversity of food is increasing and improving. Would Bison have taken off in the way that it has now - 5 or 7 years ago? How many locally based specialty food businesses have sprouted in the past 5 years? What does the produce section look like now - not only at a place like Paul's, but even at Meijer or Kroger? And if I remember correctly, when I first moved here in 2002, there were maybe 2 "big" farmers markets in town....now, there are, what - 10, a dozen? More? I love Vosges chocolates - a couple years ago, I had to get my fix when I went up to Chicago. Now, I can get the bars at Fresh Market (I recommend Mo's Bacon Bar). This food revolution has crept up on us in almost a stealth mode, but I think regardless, it's here to stay, and we're the better for it. Will businesses open and close? Yes. But that has always happened. The economy will force people to make changes, and yes, there will probably be more business closings in the next year, which we will lament. But, "foodies" will continue to make conscious choices about what they eat, and where they dine. Tom and I are undoubtably dining out a little less, but we still choose to dine out. Our choices now might be based on enjoying things we don't typically cook for ourselves - so we're more likely to choose sushi, or ethnic foods, or something that is a bit more complicated for us. I find myself shopping more specials for the staples, and stocking up when they are on sale, but I'm still buying fresh produce and more "exotic" ingredients. So, yes, I think we foodies have affected change that is permanent....and to quote the ever-appropriate Martha Stewart..."it's a good thing!"

Just my 2 1/2 cents.....