Increasing product popularity on the world wide web is a fine art. It depends on many factors that partake in the complex mix.
Many people have thought a lot regarding how to get positive reviews on the Internet. One method is to take a pause before requesting for a response from the clientele.
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The study regarding this art of increasing ratings was published in the Journal of Consumer Psychology recently.
Those clients who waited a long time or were left in the lull, till they gave the final review of the product or service, were more likely to wax philosophical about the merits of the merchandise or experience.
Over 166,000 online restaurant reviews were tallied up by the experts. A Google Maps app was employed along with the data in the reviewer’s profile to gauge how s/he would rate the restaurant.
The distance between the reviewer and the restaurant was also crucial in the outcome, be it positive or negative. It was a case of reviewers giving better opinions when they had to travel long-distance to restaurants than when the restaurant was in their home town.
A similar effect was noted down by researchers when the customers waited a few months before writing down how the food and ambience was at the restaurant. It seems to be the case that time is a great healer.
The highest ratings were seen with extreme separation in time and distance. Such reviews were overflowing with praise and support for the restaurant staff and administration.
This booster effect was surely an instance of two causal agents amalgamating with each other to increase the positivity factor to the max.
The experts observed the words used to describe the dining experience by the reviewers. Those who were far away from home and took longer to write the reviews tended to use words such as “It was a pleasant experience”.
Meanwhile, those reviewers who were at their home turf and near the restaurant in time and space tended to appraise the food, ambience and service more realistically while also writing negative words more often.
It seems that closer eateries are taken for granted and distance lends enchantment to the view. This finding holds seminal importance for the restaurant industry which is a multibillion dollar enterprise.
The reviewer feedback will have to be delayed in time and space for the restaurants to get favorable responses from customers.
Finally, such as scheme could also benefit customers who would be able to see their fine dining experiences through rose-tinted glasses instead of in a manner tantamount to bitter realism.