Kingswood Currytime - Resurrected

Continuing the L&G lunchtime curry tradition...


Rules


Scoring
Score 0 1 2 3 4 Weighting
Ambiance of restaurant None L&G Café Comfortable Memorable Heavenly 12.5%
Quality of starter Disgusting Tasteless Tasty Very Tasty Excellent 12.5%
Quality of main course Disgusting Tasteless Tasty Very Tasty Excellent 50.0%
Quality of service Abysmal Slow Polite Very Good Excellent 10.0%
Personal miscellaneous None 1 additional 2 additional 3 additional 4 additional 5.0%
  • Individuals provide initial scores based on the qualitative ratings for the five categories above.
  • "Personal miscellaneous" allows individuals to provide additional marks for anything they particularly liked that wouldn't be covered elsewhere (default of 0).
  • An average score is calculated for each category across all individuals.
  • An overall score for average food cost per head, excluding drinks and service, is also calculated for the restaurant.
  • An overall weighed average score for the restaurant is calculated from the average scores for each category and the category weightings given above, together with a 10% weighing applied to the score for average food cost per head.

The scoring ranges for average food cost per head are given below:-

Score 0 1 2 3 4
Historic rounds 2 & 3 >£15 £14.01 to £15 £13 to £14 £12 to £12.99 < £12
Resurrected round 1 >£25 £23.01 to £25 £20 to £23 £18 to £19.99 < £18

The recalibrated scoring range for the resurrected Currytime visits was initially based on the historic one but indexed for the change in RPI from December 2001 to September 2021 or 1.78x, roughly representing the increase in prices from the mid-point of the previous visits to the current period. This initial range looked particularly high at the low end, so as a sense check it was smoothed downwards using the progression of the cost of a standard basic takeaway meal from three local restaurants, one basic, one mid-range and one top-end (£14, £17.65 and £25.10 respectively). Although takeaway costs would be expected to be somewhat lower than those for eating in, their progression should be broadly consistent with the cost of a similar eat in meal for those restaurants.