What a Difference a Grade Makes: Evidence from New York City's Restaurant Grading Policy

2019 ◽  
Vol 79 (5) ◽  
pp. 651-665 ◽  
Author(s):  
Michah W. Rothbart ◽  
Amy Ellen Schwartz ◽  
Thad D. Calabrese ◽  
Zachary Papper ◽  
Todor Mijanovich ◽  
...  
Keyword(s):  
New York ◽  
2021 ◽  
pp. 027507402110165
Author(s):  
Diana Silver ◽  
Michah W. Rothbart ◽  
Jin Yung Bae

Administrative adjudication can serve as a quasi-judicial forum for resolving disputes resulting from government regulations. New York City recently required restaurants to post letter grades reflecting their compliance with food safety regulations and incorporated an easily accessible administrative adjudication system into its policy design. This study examines the implementation of this feature of the policy by using a regression discontinuity framework to explore the effects of the grading policy on adjudication processes and regulatory outcomes. Quantitative data included 222,527 food safety inspection records (2007–2014); qualitative data included interviews, observations, and document review. Restaurants were more likely to have violations reduced and grades improved at adjudication when grades were at stake. Moreover, adjudication outcomes were highly sensitive to score differences near grade cut-points. Professional representatives helped restaurants to negotiate the interpretation of rules in the quasi-judicial proceedings, softening rigidity of regulations. Representatives’ expertise was consistent with being “repeat players,” which may distort the use of such forums to ensure justice and fairness. This study illuminates the ramifications of including alternative dispute resolution systems in the implementation of regulatory policies.


2017 ◽  
Vol 47 (1) ◽  
pp. 170-201 ◽  
Author(s):  
Rachel Meltzer ◽  
Michah W. Rothbart ◽  
Amy Ellen Schwartz ◽  
Thad Calabrese ◽  
Diana Silver ◽  
...  

Grading schemes are an increasingly common method of quality disclosure for public services. Restaurant grading makes information about food safety practices more readily available and may reduce the prevalence of foodborne illnesses. However, it may also have meaningful financial repercussions. Using fine-grained administrative data that tracks food safety compliance and sales activity for the universe of graded restaurants in New York City and its bordering counties, we assess the aggregate financial effects from restaurant grading. Results indicate that the grading policy, after an initial period of adjustment, improves restaurants’ food safety compliance and reduces fines. While the average effect on revenues for graded restaurants across the municipality is null, the graded restaurants located geographically closer to an ungraded regime experience slower growth in revenues. There is also evidence of revenue convergence across graded and ungraded restaurants in the long term.


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