A restaurant review is a comprehensive assessment that includes an analysis of its concept, atmosphere, service, food quality and total cost per visit. For an objective and professional review, it is important to follow a clear methodology that covers all aspects of the restaurant.
Preparing for the review.
1. Determine the purpose of the inspection.
Before visiting any adequate restaurant, it is important to determine what exactly will need to be evaluated, and these are the following points:
– General characteristics of the establishment (for a wide audience);
– Analysis of specific aspects (service, cuisine, interior, bar menu);
– Comparative analysis with competitors;
2. Research of information.
Before visiting, it is recommended to collect at least basic information in the following areas:
– Concept and positioning of the restaurant;
– Menu, prices, signature dishes;
– Reviews of other visitors (not for bias, but to identify controversial issues);
– Cuisine and chef (his history, style, awards);
On-site analysis of the establishment.
1. Appearance and location.
Here you should evaluate the location, namely the convenience of location, transport accessibility, and availability of parking. Next, the facade and entrance: how attractive, clean, and in line with the concept they are. And pay attention to the signage and branding for recognition and style.
2. Interior and atmosphere.
Determine the general style: modern, classic, ethnic, minimalism, etc. Next, we look at the quality of decoration (materials, furniture, textiles) and lighting: whether it matches the theme and creates a comfortable atmosphere. Music and sound background are also important: volume level, style, and compliance with the overall concept. And, of course, cleanliness: tables, floors, walls, toilets.
3. Assessment of the service.
How are guests greeted and how does the staff work?
The waiting time at the entrance, the reaction of the hostesses, friendliness and cordiality, the speed of offering a table or waiting for a free seat play a role here.
4. The level of waiters’ work.
This includes an assessment of the speed of providing the menu, competence (knowledge of dishes, recommendation of positions), politeness, unobtrusiveness, correctness of communication. Also important are the time of taking an order and its accuracy, control over guests (pouring water, offering additional dishes) and work with claims (correctness of response to complaints).
5. Speed of service.
We pay attention to the time of serving drinks, the time of serving snacks and main dishes, the efficiency of replacing dishes (if necessary) and the speed of payment and farewell.
Analysis of cuisine and food quality
Menu and its concept.
In this context, the following are evaluated:
– Originality and uniqueness of dishes.
– Balance of positions (is there enough choice, are there interesting author’s solutions).
– Relevance of descriptions (does it coincide with the presentation).
– Availability of seasonal items or special offers.
Presentation and presentation.
Here it is important how the dishes are visually perceived, the quality and appearance of the dishes, serving, portion to price ratio, etc.
Taste and quality of products.
To do this, you need to determine the freshness of the ingredients, whether the flavours are in harmony, what is the balance of salty, sweet, sour, bitter and umami.
Serving temperature is also important (hot dishes should be hot, cold dishes should be cold).
The level of texture development (al dente, degree of frying, etc.) is assessed separately.
We also pay attention to the originality of the dishes (or the banality of the recipes).
Desserts and drinks.
This aspect is revealed by the following parameters:
– Interesting combinations in desserts.
– Quality of coffee and tea.
– Wine list (breadth of choice, availability of sommelier).
– Cocktail list and signature drinks.
Price-quality ratio.
Here you need to answer the following questions:
– Is it expensive compared to competitors?
– Is the price justified by the quality of dishes, portion size, level of service?
– Are there any favourable offers (business lunch, tasting sets, promotions)?
Final assessment of the restaurant
General conclusions.
They are outlined by the following questions:
– What makes the restaurant special?
– Does it meet the declared level and concept?
– Is it worth recommending and to whom?
Score by criteria (10-point system).
This can be expressed in the table:
Criterion Score (1-10)
Location and convenience XX
Interior and atmosphere XX
Staff performance XX
Speed of service XX
Quality of cuisine XX
Originality of dishes XX
Bar menu XX
Value for money XX
Final rating.
It is based on the average score for all criteria.
This restaurant review methodology allows us to conduct a detailed analysis of the establishment and give the most objective assessment of its level. This approach really guarantees a professional and honest review that will help readers choose the best place to visit.