Qualitative approaches including content analysis and interview are employed in this research. Based on reviewing Micheline Red Guide, Zagat Restaurant Survey and Thai Select, semi-structural interview is utilized to interview with the experts of foodservice industry, gourmets, and academic experts. It's expected to understand the experts' perspectives on the implementation and development of restaurant rating system. The results are analyzed in the following themes: the main purpose of establishing restaurant rating system, the persons implementing the restaurant rating system, the classification of restaurants, the indicators of restaurant rating, the influence of restaurant rating system and its continuance. Finally, practical implications, direction of future research and research limitations are proposed.