Describe your cafeteria or catering service. Makeform builds a focused survey for food quality, speed, staff, cleanliness, value, and overall satisfaction.
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Sample prompts for the survey builder
Choose a starting point, tailor it, or send the prompt to the builder. Each sample previews a useful structure.
Audience
Employees who recently ate in an office cafeteria
Format
Two-minute pulse survey with conditional comments
Prompt size
282 chars
Example survey structure
Two-minute pulse survey with conditional comments
Which cafeteria and meal period did you visit?
Rate taste, freshness, and serving temperature
Rate speed, staff courtesy, and cleanliness
What should we improve first?
How likely are you to return?
Suggested routing tags
Food quality
Service follow-up
Menu requests
Ask for the meal period and location so managers can connect a low score to the right service.
Step 1
Identify
location, meal period, and service type
Step 2
Measure
food, speed, staff, cleanliness, and value
Step 3
Explain
conditional comments add context to low scores
Step 4
Improve
route themes to the right operating owner
Feedback you can use
Separate meal and service scores to identify the right operating area.
Score taste, freshness, temperature, presentation, portions, and variety separately instead of hiding problems in one overall rating.
Capture location, meal period, service method, and visit frequency to compare like experiences.
Open a follow-up after a low score or callback request while keeping the normal path brief.
Built around the service model
Match questions to the diner, service style, and responsible manager.
Compare locations and meals, collect requests, and learn whether price, speed, or variety affects visits.
Identify the dining hall and meal, then ask whether choices match dietary preferences.
Score planning, setup, food, servers, cleanup, and billing, with event-manager follow-up.
Branch by channel to ask about ordering, wait, accuracy, packaging, or cleanliness only when relevant.
Survey workflow
Focus on controllable touchpoints and sortable responses.
Name the diners, locations, meals, service styles, and decisions the results should inform.
Use consistent scales and reveal follow-ups for low scores, delivery users, or callback requests.
Share a QR code near tray return or send the link soon after catering or delivery.
Group results by site, meal, channel, and theme before choosing a change.
Survey design choices
Ratings identify the weak touchpoint; comments add context.
Field guide
Use six sections to identify the visit, diagnose issues, rank priorities, and route replies.
Visit context
Connect feedback to an operation. Ask only for context that changes interpretation or routing, and avoid identity fields by default.
Food quality
A meal can taste good but arrive lukewarm. Separate measures give the kitchen a clearer signal than one food score.
Service experience
Ordering, waiting, pickup, staff, and accuracy shape satisfaction. Branch questions by counter, buffet, table, or delivery.
Environment & value
Tables, stocked stations, dining comfort, and price expectations affect ratings. Keep them distinct from food quality.
Priorities & comments
Ask diners to choose one important improvement, then explain it. A ranked priority is easier to plan against than a wish list.
Follow-up routing
Keep feedback anonymous unless a diner wants a reply. Ask permission before revealing optional contact fields.
Related tools
Pair feedback with intake, dietary, safety, order, and reservation forms.
FAQ
Answers for cafeteria and catering managers.
It asks diners or catering clients to evaluate a meal and its service. Common measures include taste, freshness, temperature, variety, portions, speed, staff, cleanliness, value, and overall satisfaction, tied to a location or event.
Ask for location and meal period, then rate food quality, choice, temperature, portions, wait, staff, cleanliness, and value. Add one overall score, one top priority, and an optional comment.
Keep an everyday cafeteria pulse to roughly two or three minutes. Group rating scales and show conditional follow-ups only when relevant. A catering review can be longer because it covers planning through billing.
Measure food, service, environment, and value separately. Capture the site and meal, then ask what happened after a low rating. A single improvement priority adds direction.
Yes. Omit identity fields from the normal path. Ask whether the diner wants a response, then reveal optional email or phone fields only after yes.
Cover planning, menu fit, setup, food, dietary requests, servers, cleanup, billing, and value. Event type, guest count, and service style help route the feedback.
Yes. Makeform provides unlimited free forms and responses for generating, editing, publishing, and collecting feedback. The paid tier removes the Makeform badge.
Group results by location, meal period, channel, and theme. Compare food, service, and environment scores before selecting changes, and keep core measures stable for later comparison.
Make diner feedback specific.
