So you’ve invested everything in your restaurant. You’ve worked late nights, perfected your signature dishes, assembled a star staff, and created an environment where people actually want to come together over food. Now you wonder how do you get the kind of exposure that gets your restaurant on the map?
We’re talking about the kind of attention that puts your name on the headlines, gets rave critic reviews, and maybe even shortlists you for the Asian Restaurant and Takeaway Awards or some other best restaurant awards.
The best part is that it is highly feasible. You need the right mixture of strategy, story, and consistency. Let’s break it down.
Know the Awards You’re Targeting
To begin with, have an understanding of the types of awards that exist. Not all restaurant awards are equal. Some are for fine dining, others for takeaways. Some are chosen by a panel of experts, while others are selected by popular vote. Some are for innovation, others for heritage and tradition.
If you are an Asian restaurant, especially one with a substantial takeaway component, the Asian Restaurant and Takeaway Awards (ARTA) is one to aim for. It celebrates the UK’s best Asian food, and it doesn’t just look at the food itself—it also considers customer service, community, consistency, and how you represent your culture.
Understanding what every award brings will help you strategise. Think of it as preparing for the championship game.
Pinpoint What Sets You Apart…
The fact is, there are many great restaurants in the world. But there’s only one that matches your background, food, and atmosphere.
What sets you apart? You may be modernising your grandmother’s recipes with a twist. Maybe your kitchen crew has been with you since day one and works like family. Your food is a blend of regions, your heritage and travels.
Whatever that is, play to that. When judges and critics can sense your personality in your space, food, and service, you’re memorable. And memorable is what you want to be when they’re deciding who to nominate.
Make the Food Look as Good as It Tastes
Let’s be honest—we all love pretty food. Critics and award committees are no exception. Yes, taste has to be first and foremost, but presentation matters. People do notice if a dish looks like it has been lovingly prepared.
That doesn’t mean everything needs microgreens and edible flowers. It just means your plating should be intentional standard. If you’re a takeaway, ensure your packaging keeps the food hot, travels well, and still looks appealing when it arrives. Even your social media photos matter—if they scroll your Instagram, will they be impressed?
Presentation is one of those small things that make a big difference. It shows pride in your work. It tells people you’re not cutting corners.
Make the Whole Experience Count
Food is the heart of your restaurant—but it’s not the whole story. The way your space feels, how your staff interacts with guests, the flow of service—all of it plays a part in what people remember.
Judges and critics notice everything. They notice when a server is friendly and informative. They notice when a takeaway order arrives promptly, hot, and neat. They notice when a space is welcoming, and the ambience is ideal.
Your restaurant is an experience, not a meal. When all the pieces fall into place, you have moments people remember. And those are the things critics and judges are looking for.
Customers Are Your Biggest Cheerleaders
Before they even announce winners, did you know what award panels do? They read reviews. They Google, TripAdvisor, Yelp, blogs—anywhere that individuals are talking about your food.
That’s why it’s crucial for your satisfied customers to provide genuine feedback. When someone compliments their dining experience, politely ask them if they would post a review. Make it easy for them—put the links on your receipts or emails.
And when people write great things about you, share them. Use those kind words on your website, in your social posts, or even in your award applications. It’s real proof that you’re doing something right—and that matters.
Don’t Be Afraid to Reach Out to Critics and Writers
You don’t have to wait and hope that a critic comes into your restaurant. If you’re proud of what you’re doing (and you should be), then there is no risk involved in making contact.
Find local food bloggers, social media influencers, or local food critics who critique your cuisine. Approach them with a heartfelt personal letter. Tell them your tale, your specialities, or why you believe they would love your restaurant. Be genuine, not pushy.
Often, that is the very factor that puts you on their screen. And once they like what they see, a review or mention can lead to a significant increase in visibility for your restaurant.
Apply for the Awards You Want
You would be amazed at how many great restaurants are not eligible for awards because they just don’t bother. The majority of award schemes, such as the Asian Restaurant and Takeaway Awards, rely on nominations and applications submitted by restaurants.
So don’t wait around for someone else to discover you—go out there and introduce yourself. Do take a moment to fill out the forms correctly. Tell them what makes your restaurant so special. Include pretty pictures, pretty compliments, and anything that shows how much love goes into what you’re doing.
Even if you mess up the first time, the process forces you to notice what you’re doing right—and what you need to improve on. Being on someone’s radar is the first step toward getting noticed.
Keep Showing Up and Getting Better
Here’s the thing about critics and awards: it’s not always about being the best at any one time. It is about being there, day after day, and being committed to your work.
You won’t win this year. You won’t get reviewed this month. However, if you continue to do your thing with your reputation, being nice to your guests, and serving fantastic food, people will take notice. You’ll make buzz. You’ll get nominated. You’ll gain trust. And the awards will follow later.
Final Thoughts
Placing your restaurant on the radar of food writers and awarding juries is no magic spell or secret club. It is a matter of noticing all the details of your restaurant, from what appears on the plate to who occupies the room.
Share your story. Deliver that perfect dish. Throw open your doors, and give something which will be remembered forever.
The awards will follow. And when they do, it will be more satisfying to know that you arrived at that place being who you are.
