We recently received some bad publicity from the New Times blog Chow Bella about the restaurants we select for our Downtown Phoenix Evening Dine Around food tour and felt it was our turn to explain the inner workings of a Food Tour and defend some inaccurate reporting. I think if the author of the new times blog would have identified herself and asked why we chose the restaurants we did, she might have had a different view. I mean that is usually what true journalist do, they ask questions and form their opinions based on ALL of the information. I guess bloggers just get to say what they say. That’s okay because our blog is our platform to tell everyone how a successful food tour is run.
To run a successful “walking” food tour you have to take into consideration a number of different things.
- That it is a walking food tour, so our restaurants have to be in close proximity. Anything much more then 2 total miles and it’s a bit much.
- One of our tours is an evening tour, therefore, we can’t take our guest down dimly lit side streets and have them fear getting mugged. Not that Downtown Phoenix is dangerous, but people who aren’t from here don’t know that.
- We also have to take into consideration that our tours have up to 16 people, restaurants like the Breadfruit can’t handle that big of a group during their peak dinner service. Trust me we wanted Breadfruit, but it just wouldn’t work. We have to work with what we have within the logistics of our tour route.
- A food tour is as much about the owner/manager/chef’s passion & presentation as it is the food and as much as the New Times author blasted us for using Big Fat Greek, you have to admit the setting on the patio at the Arizona Center is awesome and the show that they give our guests with the flaming cheese is a show stopper and since 75% of our guests are from out of town they really like Big Fat Greek and don’t care that there are several in the Valley. Furthermore, the particular location we use is owned by a gentleman named Juan who owns 2 Big Fat Greeks in the Valley and has passion for his restaurant and the food they put out, including the homemade Baklava that is made in house daily.
- The author of the article mentioned that the manager of 1130 endlessly pimped out
their restaurant. That’s the point, it’s free advertising for them. It’s no secret why 1130 has the most repeat visitors then any of our other restaurant partners. Any of you who have ever been on a food tour know that the 20 minutes or so that tour goers are in the restaurant, is 20 minutes that the restaurants get to tell you why you should come back. Would you have known that 1130 has a very large private dining room that can be rented out for FREE? Most people wouldn’t know that, but because of our tour now they do, and 1130 has booked 2 parties with people who learned about the FREE room on our tour.
So there are a few specific things I want to point out and defend about the New Times article that was written about us.
As for the comment about our tour being an over-priced tourist trap, we take offense to that considering that the prices of food tours around the country vary in price from $40 to over $100. And we take into offense that the author did not have her facts straight when she said there was a $10 alcohol charge on a $70 ticket. Our tickets are $68 and full price tickets include alcohol.
Instead of looking for what’s wrong with our tour, I really wish the author would have taken into consideration that we are shining a light on the food and history culture that Downtown Phoenix has to offer and rather than bash us, maybe applaud us for bringing people, Phoenix natives & tourists, to the Downtown area, an area that a lot of people don’t think about when they think of food. I sure know that everyone involved with the Downtown Urban revitalization, the Greater Phoenix Convention & Visitors Bureau and the Downtown Phoenix Partnership are happy that we chose Downtown for our tour and they have welcomed us with open arms. And that we appreciate.
In the world of food you can’t please everyone because everyone claims they are a foodie. What makes someone a foodie? What we don’t appreciate is that the author of this article didn’t take the time to ask us what went in to the creation of our tour and why we chose the restaurants we chose. We ask the author, if she hasn’t been on other food tours, which she said she she hasn’t, we know because we ask everyone at the beginning of the tour if they have ever been on a food tour and she said NO, please go on other food tours and then compare ours to the others you go on because across the board, every single person who has been on our food tour that has been on other food tours says that our tour ranks up there with the best and that our food tour offers more food and definately more alcohol
than most tours.
Finally, because this is the first time we have heard of anyone absolutely hating our tour or I guess we should say, making someone cry, we want to offer the author her MONEY BACK because we believe in a good customer experience and if she feels it was an over prices tourist trap that is not our goal so please call us and we will refund your money.
Thank you.
Jay Veniard | Co-Owner
Taste It Tours



