How would you rate the taste of the dish you ordered?
Very poor / Poor / Fair / Good / Very good
The core measure. Keep the same five points on every menu survey so you can compare dishes fairly.
RestaurantForms
Menu survey: ask about one dish at a time
A menu item survey asks guests about one dish they ate: how it tasted, how the portion and temperature felt, and whether they would order it again. Ask about a single item per survey, because answers about several dishes at once cannot tell you which dish caused a low score. Use it alongside kitchen notes and sales records, not as the only test of a new recipe.
What people search
Menu survey: 20 average monthly searches.Google Ads Keyword Planner · 2026-10-09 · United States
Question bank
Four questions that tell the chef what to change
How was the portion size?
Too small / About right / Too large
Separates a size problem from a taste problem. A dish can be well cooked and still be the wrong size for the guest.
How was the temperature when the dish arrived?
Too cold / Just right / Too hot / Not sure
A cold or overheated plate can point to timing at the pass or a hold time, not the recipe. Check the handoff before changing the recipe.
Would you order this dish again?
Yes / Not sure / No
The most direct signal of repeat interest. Read it with the taste score, since a no with a good taste score points elsewhere.
Field blueprint
Eight fields tied to one dish
| Field | Type | Required | Why you ask it |
|---|---|---|---|
Dish nameUse the name exactly as it appears on your current menu. | Short text | Required | Keeps every answer tied to one dish, so a result cannot be mixed up with another item's. |
Visit date | Date | Optional | Matches the dish to the day's prep batch and the team on shift. |
TasteVery poorPoorFairGoodVery good | Single choice | Required | Scores the dish itself, separately from size and temperature. |
Portion sizeToo smallAbout rightToo large | Single choice | Optional | Shows whether the plate was too small or too large for the guest. |
Temperature on arrivalToo coldJust rightToo hotNot sure | Single choice | Optional | Flags timing at the pass or a hold problem before anyone changes the recipe. |
Would you order it again?YesNot sureNo | Single choice | Required | The most direct signal of repeat interest. Read it alongside the taste score. |
What would you change?Describe the change you would make to the dish. | Long text | Optional | Gives the chef a specific fix to test, such as a sauce served on the side or less salt. |
Email address (optional)Skip this unless you want a reply. | Optional | Only guests who want a response need to give an address. |
At a glance
8Fields
3Required fields
3Estimated time (minutes)
Estimate based on question types; actual completion time varies.
Mistakes to avoid
Four ways a dish test misleads the kitchen
Running one survey for the whole menu
A form that asks about every dish at once produces a blend of answers that cannot be traced to a recipe. Run a survey for each dish you are testing, and close it before you start the next one.
Testing during a rush
Ratings collected on a night when the kitchen is stretched can reflect the wait rather than the plate. Test on a service where the dish is plated the way it normally would be.
Judging a dish on a handful of answers
A few answers can move an average a long way. Show the count beside each result, and wait for more responses before you take a dish off the menu.
Ignoring the kitchen's own notes
A guest who says the sauce was cold may match a ticket time in the kitchen log. Read the kitchen's notes next to the answers before you decide the recipe is at fault.
Frequently asked questions
How many dishes should one menu survey cover?
One. Ask about a single dish per survey, so each set of answers traces back to one recipe. If you run several dishes at once, read each dish's answers separately and keep a count for each.
Is there a menu item survey template?
Use these questions as a draft in your own document. Keep the dish name, taste, portion, temperature and repeat question, and remove anything your kitchen cannot act on.
Can the survey ask different follow-up questions for each dish?
No. Attain OS does not have conditional logic, so every respondent sees the same questions. Keep the set identical across dishes and let the dish name carry the difference.
Should I use a menu survey or a restaurant feedback form?
Use the menu survey when you want a verdict on one dish, and a general restaurant feedback form when you want to know about the whole visit. Running both at the same time can make the answers hard to read.
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How to build it
Choose a category and a form type in the wizard. Answer three Atty Suggestions questions, then give the form a title. Atty builds the fields in the background. Edit the fields and ask Atty to refine them, then publish and share the /f/ link.
