Opening the service…
FEEDBACK / THE OTHER HALF OF THE ORDER
The welcome? Wonderful. The pasta? A favourite. The coffee? A little cold. Hear the difference—and know where to look next.
Follow one guest’s feedbackThe experience. Each dish. The reasons behind both.
01 / HEAR THE WHOLE STORY
Start with the experience. Then ask about the dishes they actually ordered. Praise and problems can sit side by side.
Illustrative guest journey · nothing is sent
AT THE TABLE
HOW THE RESPONSE IS ORGANISED
Preview only. These responses enter analytics after the guest sends feedback.
Service · Atmosphere
Not rated yet
Not rated yet
Service and atmosphere can make a visit memorable. Those topics keep the overall visit reaction—not a dish’s rating.
An illustrative sequence, not a live customer record. Each ordered dish is rated or marked not tried. Timing is storytelling, not a delivery promise.
02 / FIND THE PATTERN
Move from a reaction to the dish, the reason and the guest’s words. Keep the response count in view before deciding what to change.
Fictional dataset · not restaurant results
Cappuccino
10 dish responsesOne dot = one dish response
THE REASONS, BY REACTION
A CLOSER LOOK
Two negative and two neutral responses mention temperature. That is a reason to investigate how the coffee reaches the table, not to assume the beans are wrong.
Coffee arrived lukewarm.
Two negative and two neutral responses mention temperature. That is a reason to investigate how the coffee reaches the table, not to assume the beans are wrong.
Coffee arrived lukewarm.
A question for the team
Check preparation and the time between bar and table.A possible next step—not an automatic recommendationReasons may have more than one mention per response. The product’s favourites filter requires at least 5 dish responses and 80% happy. An attention flag means there is negative feedback, not that a dish is a failure. These are signals, not statistically proven conclusions.
Reasons may have more than one mention per response. The product’s favourites filter requires at least 5 dish responses and 80% happy. An attention flag means there is negative feedback, not that a dish is a failure. These are signals, not statistically proven conclusions.
03 / THE ROOM MATTERS, TOO
Food is one part of hospitality. Read service, speed, atmosphere, value and cleanliness as part of the whole visit—not as dish complaints.
4 Loved it · 1 Good · 0 Not great
3 Loved it · 0 Good · 0 Not great
1 Loved it · 1 Good · 1 Not great
3 Loved it · 0 Good · 0 Not great
1 Loved it · 1 Good · 0 Not great
1 Loved it · 1 Good · 0 Not great
Opening your first café or refining an established menu? Start with one question about your guests. Build from what they actually tell you.
Guest feedback is one input. Your experience and your team’s judgment complete the picture.