Skip to content
‹ Back to IndustriesFood & Beverage

The Tips Restaurants Need to Avoid Scammers and Extortionists

If restaurants didn’t already have enough to deal with during this pandemic, scheming scammers have cooked up an elaborate plot to target them with negative reviews. According to CBS News, there’s been a wave of restaurants across the country getting hit with a series of one-star reviews on Google. The reason behind it? Scammers are…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

·
Share

Free workspace

Turn your Food & Beverage expertise into content.

Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.

Try it Free

If restaurants didn’t already have enough to deal with during this pandemic, scheming scammers have cooked up an elaborate plot to target them with negative reviews.

According to CBS News, there’s been a wave of restaurants across the country getting hit with a series of one-star reviews on Google. The reason behind it? Scammers are hoping to extort money out of restaurant owners in exchange for not leaving these single-star reviews.

According to Barbara Castiglia, host of the podcast “Modern Restaurant Management,” restaurants are under attack once again.

This extortionist plot comes just on the heels of when many restaurants are finding their footing again after COVID-19 restrictions forced many into distress with a variety of different setbacks.

Castiglia said that aside from supply chain and staffing worries, the other “S” problem that restaurants now have to deal with is scammers. The scheme is targeting restaurants where they can retain and gain patronage.

“Extortionists are reaching out to restaurants and hitting them at their reputation. They’re telling them that they’re going to flood their Google reviews with one-star reviews, and just keep at these attacks unless they receive some kind of compensation,” said Castiglia.

And the scam is not specifically geared towards certain kinds of restaurants — it can be any type of eatery located anywhere, added Castiglia.

“It’s happening all across the nation — from five-star restaurants to just everywhere,” she said.

But restaurants can get ahead of scammers by ensuring that they follow a series of steps if they ever notice an influx of negative reviews. Remaining diligent about how their restaurant reviews are performing online is number one. Castiglia said that proper and daily monitoring will allow a restaurant owner or manager to pick up on “unusual activity.”

She also added that messages threatening to scam via text or email to a restaurant must be documented, kept, and immediately reported to authorities, as scamming is a criminal offense. With proof and documentation of said threats, it creates a paper trail to support a restaurant’s case.

But most importantly, it is key that restaurants do not send any money at all to a scammer. By making the error of sending a scammer money, Castiglia said that will only prolong the extortion plot.

Castiglia advises restaurants to counteract the negative reviews by being present on social media and letting their current and future customers know exactly what is going on. The outreach has often turned things around for restaurants that fell victim to one-star review scams, per Today. Usually, dedicated customers will show an outpour of support and can even reverse low rating reviews by creating an uptick in high rating reviews.

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Book DemoSee how it works15 minutes, straight to a calendar.
B2B Weekly

The week in Food & Beverage, and sixteen other industries, every Monday.

Ten stories, one-line takes, five minutes. Free.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. Explore how your experts, customers, and partners can become useful content for buyers and AI search.

Free Trial

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Start a free trial and see it with your own people. For qualifying companies, no credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What your free trial includes

Hands-on access to the MarketScale platform
Media requests to your crowd, remote recording, AI writing tools
No demo required. No credit card.
For qualifying companies. Company confirmation required.

More Food & Beverage Insights

Diners cite inconvenience before price when cutting chain visits, William Blair finds

Diners cite inconvenience before price when cutting chain visits, William Blair finds

In William Blair's 16th quarterly restaurant survey, "inconvenient" was the top reason diners gave for visiting a chain less, ahead of "too expensive." Monthly restaurant interactions fell to 13.6. Takeout ordering moved back to phone and counter, at 40 percent versus 34 percent for apps. Operators may want to test fewer ordering steps.

  • 01Convenience is the top reason diners order takeout or delivery (65 percent), and inconvenience is the top reason they visit a chain less—suggesting the same factor may cut both ways.
  • 02For takeout, phone and in-person ordering (40 percent) now beats restaurant apps and websites (34 percent), and among guests under 60 the split is 36 to 33.
  • 03A useful benchmark for off-premises leaders: surveyed diners average 13.6 restaurant interactions a month, roughly 70 percent of them off the dining room floor.

Oct 28, 2026

Why QSR brands are funding 2027 drive-thru and POS tech

Why QSR brands are funding 2027 drive-thru and POS tech

Telaid’s Jeff Wayman says QSR brands are planning 2027 CapEx with technology in the mix as labor and food costs rise and other operating expenses increase. The National Restaurant Association says 42% of operators were unprofitable in 2025. An Elo and Coresight survey finds only 18% of QSR executives run drive-thru AI/voice ordering at scale.

  • 01The National Restaurant Association counts 42% of operators as unprofitable in 2025, with total restaurant expenses up 36% since 2019.
  • 02Only 18% of QSR executives run drive-thru voice AI at scale, in a September 2026 Elo and Coresight survey of 147 leaders, and Qu finds 9% of AI investors report meaningful impact.
  • 03Telaid's Jeff Wayman says brands are ranking 2027 CapEx and tech stack changes now, judged on comp sales, guest counts and average check.

Oct 28, 2026

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited announced a Southern Region on Oct. 22. It covers Texas, Oklahoma, Arkansas, Louisiana, Mississippi and Alabama and runs from a new sales office in Arlington, Texas. Brands get a local point of contact. AUI's Southern partner facilities currently include locations in Fort Worth, Houston, Paris and Irving, Texas, and Decatur, Alabama, with capabilities ranging from powder filling and stick packs to SQF-certified secondary packaging and POP display assembly.

  • 01The new Southern Region is an expansion of AUI's sales territory, which suggests brands gain a dedicated local team rather than added plant capacity.
  • 02The partner facilities AUI names are in Texas and Alabama, while the territory spans six states, so brands in Louisiana, Oklahoma, Arkansas or Mississippi should ask early which plant would run their job.
  • 03The next useful signal is whether AUI's named Southern partner roster grows beyond Texas and Alabama into the rest of the new territory.

Oct 27, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a Demo

Or call us. No forms required. We pick up. 214-945-2512