Part 3/9:
The Development of the Star Rating System
Initially, the Michelin guide was met with indifference and was often seen as junk mail. The turning point came in 1920 when André Michelin recognized that people only respect what they pay for. He put a price tag on the guide, thus elevating its status. As a nod to the growing popularity of its restaurant recommendations, Michelin hired anonymous inspectors to develop a rating system.
In 1926, the company introduced the Michelin star as a symbol of gastronomic achievement, expanding it to a three-star system in 1931. The criteria for these stars were grounded solely in the quality of food, an aspect that remains unchanged to this day.