Stop guessing what your customers want on the menu and start asking them directly. This menu feedback form captures favorite categories, visit frequency, pricing satisfaction, dietary option adequacy, and open-ended suggestions for additions and removals — giving your culinary team the voice-of-customer data to drive your next menu revision with confidence.
Free for non-commercial projects, with unlimited forms and responses.
Last updated
A menu feedback form closes the gap between what a restaurant thinks customers want and what they actually order — and what they skip. Menu engineering typically relies on sales data (what sells) and food cost (what margins look like), but it rarely captures why certain items underperform or what customers are going elsewhere to find. Direct feedback fills that blind spot.
This template is structured around three distinct kinds of feedback: satisfaction with what exists, ideas for what to add, and candid views on what to remove. Most feedback mechanisms only collect the first type. The removal question in this form is particularly valuable — it's uncomfortable to ask but produces the most actionable intelligence. A dish that 30% of respondents would remove is a candidate for a menu trim regardless of its food cost.
formformform makes this form easy to run as a continuous listening channel or as a targeted campaign around a planned menu update. Share it via QR code on the table, in your newsletter, as a post-order email link, or on social media. Because submissions accumulate in your dashboard and are exportable to CSV, your culinary team can analyze patterns across a full quarter of responses rather than reacting to individual comments.
Use your own copy to change labels, remove questions and add the details you need. Try the preview alongside this guide to see what respondents will be asked.
Review the starting questions and choices. You can change them in your own copy.
Jane Smith
jane@example.com
e.g., more plant-based options, a prix-fixe menu, a dedicated kids menu, late-night snacks...
Be honest — we want to know what isn't working so we can make room for things you'd enjoy more...
Portion size, seasonal specials, packaging for delivery, menu layout — anything goes...
Suggested uses, and why this starting point can help. Adapt the questions to your own process.
Use this as a starting point when you need the same essential information from each person. Review the questions against your process before sharing your copy. Review “Are you primarily a dine-in or takeout/delivery customer?” in particular and adapt it to the detail you need.
Use this as a starting point when you need the same essential information from each person. Review the questions against your process before sharing your copy. Review “Which menu items or categories are your favorites? (select all that apply)” in particular and adapt it to the detail you need.
Turn initial interest into information you can review. Use the answers to prepare a relevant follow-up and decide whether the opportunity fits your work. Review “How often do you visit or order from us?” in particular and adapt it to the detail you need.
Deployed to delivery customers after a limited menu test to determine which dishes perform better before committing to a full menu update.
Use this as a starting point when you need the same essential information from each person. Review the questions against your process before sharing your copy. Review “What menu items would you love to see added?” in particular and adapt it to the detail you need.
Distributed to university students to collect feedback on meal plan menu variety, cultural representation in dishes, and late-night option availability.
Turn initial interest into information you can review. Use the answers to prepare a relevant follow-up and decide whether the opportunity fits your work. Review “Do you feel our menu has sufficient options for dietary restrictions (vegan, gluten-free, etc.)?” in particular and adapt it to the detail you need.
Use this as a starting point when you need the same essential information from each person. Review the questions against your process before sharing your copy. Review “Any other menu suggestions or comments?” in particular and adapt it to the detail you need.
Click 'Use this template' to open the menu feedback form with all category, pricing, and dietary fields pre-built.
Customize the favorite menu category checkboxes to match your actual menu sections (e.g., replace 'Burgers' with 'Tacos' if your concept is Mexican).
Add your restaurant's name and the specific menu update you're working on to the intro paragraph to give respondents context.
Set your notification email so feedback arrives in your culinary director's inbox alongside the chef's.
Publish and share the link via receipt QR code, social media post, and your email newsletter.
Set a review cadence — monthly for ongoing listening, or a two-week sprint before a major menu revision.
menu feedback works best when customers feel they can share as much or as little as they want; required fields on every question drive drop-off.
a dine-in customer and a delivery customer often want different things from the same menu; the channel field lets you analyze feedback by segment.
it's the hardest to ask and the most valuable; customers rarely volunteer this information unsolicited, but they answer honestly when directly asked.
a weekly regular's feedback deserves more weight in menu decisions than a first-time visitor's; the frequency field makes this possible in your analysis.
feedback collected before finalizing a menu update has leverage; feedback collected after a launch is just damage control.
broad categories (starters, mains, desserts, drinks) generate more useful patterns than individual dish names, which skew based on what people remember to list.
Distributed two months before a seasonal menu overhaul to collect data that directly influences which dishes stay, which go, and what gets added.
Targets delivery-only customers to understand which dishes travel well, which packaging improvements they want, and what they order from competitors instead.
Focuses on appetizer selection, drink special value, and timing preferences from guests who regularly use the happy hour menu.
Collected from parents about portion sizing, healthy option variety, and whether the kids menu feels worth ordering versus splitting an adult dish.
Targets plant-based diners to rate the current vegan offerings and suggest additions, with questions specific to protein variety and cross-contamination labeling.
Focuses on drink pricing, seasonal cocktail creativity, mocktail availability, and whether guests feel the beverage program justifies the spend.
Distributed to university students to collect feedback on meal plan menu variety, cultural representation in dishes, and late-night option availability.
Targets weekend brunch guests specifically to rate egg dish variety, bottomless drink value, and whether the brunch menu differs enough from the dinner menu to warrant a separate visit.
Gathers course-by-course impressions from guests who experienced a tasting or prix-fixe menu, with pacing and portion sizing questions specific to the format.
Deployed to delivery customers after a limited menu test to determine which dishes perform better before committing to a full menu update.
Targets hotel guests to capture feedback on in-room dining options, breakfast buffet variety, and whether the restaurant menu competes with local alternatives.
Lets customers rate a specific stall's menu in the context of the larger food hall, with comparison questions about why they chose this stall over neighboring options.
Runs at the end of a limited seasonal menu to determine which dishes earned permanent placement and which should return only seasonally or be retired.
The restaurant feedback form focuses on the dining experience — service, ambiance, and overall satisfaction. This menu feedback form focuses specifically on the food offering: what you serve, what you price, and what you're missing. They're designed to be used together.
Patterns start emerging around 30–50 responses. For a full menu revision, aim for 100+ responses collected over 4–6 weeks to account for variation by day of week and meal period.
Yes. Replace the default categories with your actual menu section names — Tacos, Ramen, Charcuterie, whatever fits your concept. The list is fully editable.
Absolutely. You can frame it as 'help us design our new menu' and ask respondents what they'd like to see, which is more engaging than asking them to critique a menu they haven't tried yet.
Add the form link to your email newsletter, post a QR code at the table or on your takeout bags, and share it on your Instagram stories. Including a small incentive like a free dessert for completing it can increase response rates.
Yes. Many restaurants keep the form live permanently and review submissions monthly. Because formformform collects unlimited responses, there's no cost to leaving it open indefinitely.
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Free for non-commercial projects, with unlimited forms and responses.
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