In the restaurant world, holding Michelin stars is the equivalence of holding a five-star standard in the hotel business, if not, more prestigious. This Michelin title comes with a lot of weight because it is such a prestigious title. Having Michelin starred rankings is a huge attraction to consumer, however, this title does not come easy, nor is it easy to maintain. According to Jonas Luster on the food blog, "While Michelin is a very secretive organization, Pascal Rémy, a former Michelin Inspector and trusted insider after years of writing and editing for Michelin, spilled the beans in 2004. Rémy claimed that starred places are reviewed every three to four years, and that some stars are awarded based on a perception what readers want to see in the catalog, not reviews."