Menu Survey Form

Sales Exec

Restaurant

Clients Name

Phone Number

1. As a restaurant, what is important to you? StatusClient SatisfactionFood

2. How do you promote your menu to your clients?
QR CodePaper MenuPaper PlacematsPlasticised menusOther

If Other

3. How do you feel about professionalism DON'T CARENOT VERYIMPORTANTVERY IMPORTANT

4. How important do you feel first impressions are of your business? NOT VERYLITTLEIMPORTANTVERY IMPORTANT

5. Do you think people eat with their eyes YesNo

6. What happens when you run out of produce for your dishes?
Cross off menustickersreprintwaiter advises

7. How do your customers respond to this? FrustratedDisappointedhappy

8. What happens when your prices change ? SEASONAL – INCREASE IN PRICE
Cross off menuStickerAdvice from WaiterWeb/Graphic Designer

9. Adding or removing a dishes/wine if you want to add a new dish to use up stock or update your menu, how do you do this? Chalk BoardWaiter AdvisesSeparate Menu

10. Do you find the table attendant spends more time taking orders when there is a large party?
YesNo

11. How much do you spend each year on your menu?
€500€500-1000€1000+

12. how concerned are you with empty tables?
not concerned at allconcernedvery concerned, i'm loosing money