Restaurant Assessment

This questionnaire helps us understand your menu fluency, training, consistency, and upselling habits.

Your Restaurant

Restaurant Name *

Contact Name *

Email *

Location

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Menu Fluency

How confident are staff describing menu items without relying on notes or the printed menu? *

Lowest12345Highest

Do staff have an interactive way to learn and retain menu updates, beyond printed or verbal notes? *

Yes No

How often do staff rely on the physical menu or management during service instead of memory and training? *

Never Rarely Sometimes Often Always

What percent of staff can confidently describe your menu items tableside, without hesitation? *

0–10% 11–30% 31–50% 51–70% 71–85% 86–95% 96–100%

Training & Onboarding

During onboarding, how many hours are specifically dedicated to teaching the menu (tastings, guided lessons, study time)? *

0 hours 1–2 hours 3–5 hours 6–10 hours 11–20 hours 21–40 hours 41+ hours

Do you have a standardized process specifically for teaching the menu during onboarding? *

Yes No

Rate the effectiveness of your current menu training materials (e.g., binders, tastings, verbal coaching). *

Lowest12345Highest

How often do new hires receive structured refreshers on the menu in their first 60 days? *

Never Rarely Sometimes Often Always

Service Consistency

When guests hear about specials, how consistently do servers give the same key talking points (ingredients, prep, price, availability)? *

Never Rarely Sometimes Often Always

How consistent are servers when describing allergens and dietary flags? *

Lowest12345Highest

Do you have a reliable way to measure whether staff describe the menu consistently (e.g., audits, quizzes, guest feedback)? *

Yes No

What percent of shifts include a pre-service briefing that reinforces menu knowledge? *

0–10% 11–30% 31–50% 51–70% 71–85% 86–95% 96–100%

Upselling & Pairing

How confident are staff in recommending pairings (e.g., beverages with dishes)? *

Lowest12345Highest

Which upselling methods do you actively train staff on? *

Pairings with drinksAdd-ons (sides/extras)Daily/weekly specialsGeneral encouragement to upsellNone

What percent of tables are offered at least one relevant upsell? *

0–10% 11–30% 31–50% 51–70% 71–85% 86–95% 96–100%

How consistently do staff attempt to upsell during service? *

Lowest12345Highest

Menu Updates & Training

Do you track which items are most profitable and ensure staff know how to describe and position them? *

Yes No

How many times per year do you update your menu? *

How many weeks does it take most staff to confidently adapt to a menu change? *

1 week 2 weeks 3 weeks 4 weeks 5+ weeks

What percent of tables receive a description that matches the menu’s key facts (ingredients, allergens, key selling points)? *

0–10% 11–30% 31–50% 51–70% 71–85% 86–95% 96–100%

Guest Feedback & Service Quality

Do you capture guest feedback on staff menu knowledge and overall service quality? *

Yes No

What percent of guest feedback is directly related to staff knowledge of the menu? *

0–10% 11–30% 31–50% 51–70% 71–85% 86–95% 96–100%

How often do you turn guest feedback into staff training opportunities? *

Never Rarely Sometimes Often Always

In a typical month, how much manager time is spent coaching staff on menu knowledge (outside of active service)? *

0–1 hour 1–3 hours 3–6 hours 6–10 hours 10+ hours