Restaurant evaluation checklist
Front of house evaluation
What does this form include?
This form contains 5 sections:
First Impressions
- Is the external signage appropriate, noticeable and well illuminated
- If a person were to walk by the restaurant, is the first impression inviting?
- Is the external lighting appropriate and correctly directed?
- Are the windows clean and free of advertising material?
- Does the view through the window from the outside of the restaurant enhance a prospective diner's first impression?
- Is the pavement outside clean and safe to navigate?
- Are accesses to the restaurant clear of clutter and clean?
- Is disabled access appropriate?
- Is the reception area clean and uncluttered?
- Is the decor in the dining area in good repair?
- Are the ambient lighting and music levels appropriate?
- Is the restaurant easy to navigate?
- Are there any obstructions to free traffic flow?
- Is the carpet/flooring clean and free from stains or marks?
- Are the tables and chairs in good repair?
- Do the tables, chairs and linens blend with the overall theme and decor?
- Are the light fixtures,window blinds/curtains, plants, pictures, and ceiling clean and in good condition?
- Is the internal signage visible, appropriate, and well lit?
- Are the mirrors, walls and floors clean in the toilets?
- Are bins empty?
- Are the levels of soap, toilet paper and air freshener appropriate?
- Are the toilets fresh smelling and CLEAN,CLEAN,CLEAN?
- Does the restaurant smell fresh and clean?
Your Staff
- Are the staff trained to answer inquiries and take reservations consistently?
- Are telephone and enquiries in person taken promptly, and courteously?
- Are enquiries taken to a consistent standard?
- Are guest greeted and shown to tables to a consistent standard?
- Are guests greeted promptly, energetically and courteously?
- On first impression, are staff neat and clean?
- Are staff easy to identify (e.g. uniform, name badge, company logo)?
- On initial approach to the table is the greeting prompt and courteous?
- Are staff knowledgable and helpful with beverage and wine selection?
- Do staff have sufficient knowledge and training to explain the menu?
- Do staff explain the special menu choices appropriately?
- Do staff up sell starters and side dishes?
- Do staff anticipate the customer's needs during the meal?
- Are staff trained to suggest food and wine pairings?
- Is the overall level of energy, organisation, efficiency, timing, speed, communication and speech within the dining room appropriate?
- Do staff outline special events or promotions to the guest?
- Do staff present the bill to the customer appropriately?
- On leaving the restaurant are guests thanked and told of any loyalty scheme?
- Is there a natural rapport within the dining room between staff and guest?
The Menu
- Are the menus clean and well presented?
- Are the menus designed to compliment the restaurant theme, decor, colour and atmosphere?
- Is the menu easy to read with correct dish placement and pricing?
- Are the menu items descriptively worded to increase interest and ease of ordering?
- Are the signature high profit menu items well placed, highlighted and appropriately promoted?
- Is the current menu combination appropriate, i.e. with separation of starters, entree, dessert, wine and beverage?
- Could a special bar, beverage or martini menu be utilised to drive wet sales?
Presentation
- Are drinks freshly prepared to order and presented attractively, garnished appropriately and presented professionally?
- Is the food presented correctly seasoned, with contrasting textures, served at the appropriate temperature and portion size?
Service
- Is the offering of beverage and water refill timely and appropriate?
- Is the appropriate plate and silverware distributed properly according to menu item ordered?
- Are guests offered appropriate condiments?
- Are plates and glass ware handled appropriately and cleared correctly?
- Is the wine glassware steamed and polished?
- Are tables cleared fully prior to dessert and coffee service?
- Are the correct plates and silverware placed for dessert and coffee service?
- Is the bill presented in a folder or booklet?
- Is the bill processed in a timely manner?
- Is anything presented to the customer on departure to encourage their return (e.g. loyalty scheme, special offer voucher, reward for providing email address)?
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