The role of the influencer will never be the same, and no one’s really sure what comes next.
, much of the underlying issues around access and privilege in the world of food media and influencers have been unmasked. “Pre-COVID, it was a complex conversation about who gets the microphone. The people getting the shine were those who had the money,” said Nicole Taylor, food writer and former Executive Food Editor at.
“Right now, it’s easy to see who is trying to exploit the situation, and there will be a weeding out of the excess,” said Jean Lee, a NYC-based influencer who runs Jeanius Eats and specializes in the fine dining world. “That’s a good thing. Personal relationships are the ones that will survive.” Similarly, Shannon Migita, a publicist specializing in influencers, anticipates restaurants will be investing more time to find the right partners, especially “people with more skill sets, such as video… who are really able to tell the restaurant’s story. You don’t get that with just a picture on Instagram.”
Hardaway said he hopes this time will reshape the relationship between influencer and restaurant for the better. “Influencers need to be more sensitive to how fragile restaurants are, especially the ones that aren’t as popular. We need more well-rooted, consistent relationships, where restaurants can genuinely say what they can provide, and influencers respond with what we can provide.”
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