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Restaurant Customer Feedback
Restaurant guests decide whether they will return within minutes of leaving the table, and most never tell you why. This template follows the evening in the order guests lived it, from booking to the bill, so that you hear what worked and what spoiled the meal while the memory is fresh.
15 questions
When to use this template
- The day after a visit, for a guest who booked, so the meal is still clear in their mind.
- After a private event, a group booking or a tasting menu, where one bad moment can undo a large order.
- When reviews mention a recurring problem such as waiting time or noise and you want guests to describe it in their own words.
Questions to ask
Booking and arrival
- 01How easy was it to book a table with us?
- 02How were you welcomed when you arrived?
- 03Did you wait for your table, and how did that feel?
The room
- 04How would you describe the atmosphere and the noise level?
- 05Was your table comfortable for the group you came with?
- 06Was there anything about the room that you noticed, good or bad?
Food and drinks
- 07Which dish did you enjoy the most, and why?
- 08Was there a dish that did not live up to what you expected?
- 09How did you find the choice on the menu, including for any dietary needs at your table?
Service
- 10How was the pace of the meal between courses?
- 11How did the team handle your questions or special requests?
- 12Did anything need to be fixed during the evening, and how was it dealt with?
The bill and coming back
- 13Did the bill match what you expected for the experience?
- 14How likely are you to come back, and what would make you come sooner?
- 15Would you recommend us to friends, and what would you tell them?
Tips for a useful conversation
- Open by thanking the guest for choosing you and say the call takes only a few minutes.
- Ask for the one dish or moment they remember, before asking for any rating: specifics beat scores.
- If a guest reports a problem, note it exactly and tell them who will follow it up.
- Group feedback by course, service and room each week so the kitchen and floor teams each get their own list.
Mistakes to avoid
- Asking about the food only and forgetting booking, waiting time and the bill.
- Contacting guests days later, when they no longer remember the details.
- Defending the team when a guest describes a bad moment instead of listening.
Let Passisto Clients hold these conversations
The AI agent calls your clients, asks the right follow-up questions and gives your team a clear report with the actions to take.