When the Plate Loses Its Shine: Food-Influencer Fatigue in Trinidad & Tobago

There was a time when one food post could make a restaurant famous overnight. A quick reel, a witty caption, a well-timed “10/10” and the crowds followed. Today, that magic feels dimmer. The same faces. The same dishes. The same overly sweet reviews that no longer taste believable.

People aren’t tuning out because they’re tired of food. They’re tuning out because they’re tired of the sales pitch.

A Global Trend Hits Home

Influencer marketing is still massive worldwide, worth billions every year. But trust is falling fast. A recent study shows that more than half of consumers now believe influencers feel “less authentic than before.” Big accounts are losing engagement, while smaller creators with loyal audiences are holding steady.

That trend has reached Trinidad & Tobago. Our food scene is small, everyone knows everyone and when followers start doubting what they see, the fallout is immediate. A few too many “best I ever had” captions can turn enthusiasm into skepticism.

The Aquarium Effect

Here, the walls are clear. Every influencer, chef, and restaurant swim in the same small tank. Everyone knows who’s working with whom. That visibility, what we call the “aquarium effect,” makes credibility fragile.

When followers realize most “reviews” are paid or bartered, trust drops. Local engagement data shows a steep 28 percent decline in sponsored food-post interactions since 2022, while organic posts, unfiltered, unpaid are quietly outperforming them.

When Influence Turns Into Noise

The problem isn’t partnership. It’s pretense. Too many paid reviews read like scripts. The lighting is perfect, the captions recycled, the reactions exaggerated. Once every post feels like an ad, audiences stop believing any of them.

Restaurants lose, too. They pay for exposure that doesn’t translate into foot traffic. Diners scroll past, unsure who’s being genuine. The culture that built our food scene, curiosity, honesty, and love of flavor, starts to feel staged.

The Questions We Need to Ask

• If you’re paid to post a “review,” is it still a review or an ad?

• Should restaurants demand disclosure for transparency, or stay silent to protect the illusion?

• Does a single paid reel actually influence where people eat anymore?

• In a small market like ours, is objectivity even possible?

These questions aren’t accusations. They’re an open challenge, to influencers, to restaurants, and to diners, to rebuild something that feels real again.

Where the Food Scene Goes From Here

Audiences are craving honesty more than hype. They want stories, not slogans. Restaurants that show real people enjoying real meals will win back attention. Creators who balance collaboration with truth will earn trust again.

Trinidad & Tobago’s food scene deserves that. Our flavors don’t need filters, they just need authenticity.

Join the Conversation

Do you think influencer fatigue is real in T&T?

Do you still trust food reviews online?

Share your thoughts in the comments. Let’s talk about how we keep food culture honest, local, and alive.

Rachel J

TTHTI Returns: Rebuilding the Heart of Trinidad and Tobago’s Hospitality

The Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) is reopening, and it could not come at a better time. After five years of silence following its closure in 2020, the announcement by Minister of Finance Davendranath Tancoo signals renewed investment in one of the country’s most essential industries.

Before it shut down, TTHTI trained thousands of professionals who powered the nation’s hotels, restaurants, and event spaces. Its absence left a gap that no private program managed to fill. Businesses felt it, and so did customers.

Now, with tourism numbers on the rise and local restaurants expanding again, the institute’s return can reshape the future of service and hospitality in Trinidad and Tobago. According to the Central Statistical Office, visitor arrivals for 2024 rose by more than 15 percent compared to 2022. That growth demands a trained workforce ready to deliver high standards of care and experience.

TTHTI’s reopening means more than classrooms and certificates. It means structured training, consistent quality, and national pride in service. It gives young people a clear, credible path into careers that fuel tourism and food service. It also strengthens partnerships between education and industry, helping businesses recruit talent that understands both professionalism and culture.

For Restaurant Week and the many restaurants we work with, this is positive news. Better-trained teams mean smoother service, happier guests, and stronger reviews. It also means the “Trini warmth” we are known for can now meet the global expectations of visitors seeking excellence in every interaction.

As the doors reopen, the hope is that TTHTI evolves with modern standards: sustainability, digital tools, and culinary innovation. The industry needs training that matches the demands of today’s market, and this is our opportunity to get it right.

TTHTI’s return isn’t only about reviving an institution. It’s about rebuilding confidence in the service economy, restoring a pipeline of skilled professionals, and reigniting national pride in hospitality.

Tell us what this reopening means to you or your business. The conversation around hospitality is open again, and it starts here.

A Nation Illuminated: The Flavour and Unity of Divali in Trinidad & Tobago

In Trinidad and Tobago, Divali is more than a festival of lights, it’s a celebration of togetherness, gratitude, and the joy of sharing.🪔

Predominantly celebrated by the Hindu community, Divali has long transcended religion to become a beloved national observance. Across our islands, homes and hearts light up, not just with deyas, but with the warmth of friendship and unity that defines who we are as Trinbagonians.

From the fragrant aroma of dhal, and channah & aloo simmering on stovetops, to trays of kurma, barfi, and gulab jamun lovingly prepared and shared, the food of Divali carries centuries of tradition and meaning. Each dish tells a story of resilience, devotion, and the beauty of simplicity.

But what makes Divali truly special in our twin-island home is how it’s shared. For decades, Trinbagonians of every faith have joined in, dressing in traditional Indian garments, attending the Divali Nagar, or simply savoring an East Indian meal in the home of a friend. Caterers across the country fill orders for households of every background, proving that food continues to bridge our differences and remind us of our shared humanity.

Divali reminds us that in our diversity lies strength, that light shines brightest when we shine together.

From all of us at Trinidad & Tobago Restaurant Week, we wish the nation peace, love, and unity this Divali.

🪔 Let the lights guide us toward understanding, compassion, and more shared tables in the years ahead.