Instructions: For each question, choose the answer that best describes your restaurant’s space experience. Let’s see how you’re doing!

1. How welcoming is your restaurant’s entrance for guests?

a) The entrance is inviting and sets a positive tone for guests as they arrive.
b) It’s fairly welcoming, though it could be more visually appealing.
c) The entrance feels unremarkable, and we may be missing out on creating a great first impression for our guests.

2. How well does your restaurant’s layout support the flow of both guests and staff?

a) The layout allows for easy movement and efficient service, supporting a smooth dining experience.
b) The flow is decent, though there are occasional bottlenecks during peak times.
c) The layout causes confusion and delays, leading to longer wait times and lower table turnover, which directly affects our profit margins.

3. How conducive is the seating arrangement to creating an enjoyable dining experience?

a) Our seating is comfortable and arranged to promote a positive dining atmosphere.
b) The seating is fine, though some areas could be better configured for guest comfort.
c) The seating feels cramped or poorly arranged, and we might be missing opportunities to enhance guest satisfaction.

4. How well does the decor reflect the identity of your restaurant?

a) The decor perfectly aligns with our restaurant’s brand and theme, adding to the overall guest experience.
b) The decor is somewhat aligned, but there’s room for improvement to strengthen our theme.
c) The decor feels disjointed or generic, and we may be missing a chance to make a stronger impression on guests.

5. How does your restaurant’s lighting contribute to the ambiance?

a) The lighting is well-chosen to enhance the mood and dining experience at all times.
b) The lighting works most of the time, but could be adjusted for different times of day.
c) The lighting is too harsh or too dim, and we may be losing the opportunity to create a comfortable and appealing environment.

6. How well does your kitchen space support efficient food preparation and service?

a) The kitchen is well-organized and supports quick, efficient service with minimal issues.
b) It’s generally efficient, though it could be improved with better organization or equipment.
c) The kitchen is disorganized, leading to slower service, longer wait times, and higher waste, all of which hurt our bottom line.

7. How well does your restaurant's outdoor dining area (if applicable) enhance the dining experience?

a) The outdoor area is comfortable and inviting, adding a valuable extension to our dining space.
b) It’s used sometimes, but there’s potential for it to be more appealing and frequently utilized.
c) We rarely use the outdoor area, and it’s a missed opportunity to increase seating capacity and overall sales, especially during good weather.

8. How well does your restaurant’s space encourage repeat business from guests?

a) Guests consistently compliment the atmosphere and often return because they enjoy dining here.
b) Guests have a generally positive experience, but there are areas we could improve to encourage them to return more often.
c) The atmosphere feels lacking, and we may be losing valuable repeat business, which significantly impacts our profit over time.

9. How well does your restaurant support positive interactions between staff and guests?

a) The space encourages positive, engaging interactions between staff and guests, enhancing the dining experience.
b) It’s generally supportive, but staff could have more room or better flow for interactions.
c) The layout makes it difficult for staff to engage with guests, leading to a drop in customer satisfaction and fewer tips, which may reduce staff retention.

10. How well does your restaurant’s space contribute to overall business success?

a) The space is optimized for customer satisfaction and business efficiency, directly supporting profitability.
b) It contributes somewhat, but there’s room for improvement to better optimize the space for success.
c) The space feels underutilized, and we may be losing out on revenue or customer satisfaction because of inefficiencies.

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