Feedback Template

Feedback – Customer 1
Summarise the customer’s feedback. What did they enjoy about the dish? What
could have been improved? Ask them to comment on taste, texture, presentation,
temperature and so on.
Dish:
Butter Chicken
Feedback:
The taste was excellent and thick texture was perfect. Some dried almond flakes and
creamy topping was giving a stunning look to the dish and it was at moderate
temperature. Overall enjoyed the dish.

Feedback – Customer 2
Summarise the customer’s feedback. What did they enjoy about the dish? What
could have been improved? Ask them to comment on taste, texture, presentation,
temperature and so on.
Dish:
Pepperoni pizza
Feedback:
The crust was crisp, flavourful, and chewy. The toppings worked together beautifully.
The marinara and pesto were packed with flavour, and the mozarella had a great
consistency and very little oil. By the end of the meal we were planning our next visit.

SITHCCC043 Work effectively as a cook 1

Implementation of feedback
Why is important to gather feedback from customers? How will you implement the
customer’s feedback? What changes would you make to the dish? What changes
would you make to your preparation or cooking process? Presentation?
Customer feedback is valuable information that can help you understand what your
customers like and dislike about your food, service, and overall experience. It can
help you identify areas of improvement and opportunities for growth. By collecting
and analyzing feedback, you can make data-driven decisions that can lead to
increased customer satisfaction, loyalty, and ultimately, revenue.

Implementation of the feedback:

Use feedback to make operational changes - if several customers have complained

about slow service, consider hiring more staff or streamlining your processes.

Make menu changes based on feedback - if customers are consistently requesting a

certain dish or ingredient, consider adding it to your menu.

Train staff based on feedback - if customers have complained about a particular

aspect of service, such as a lack of knowledge about the menu, train your staff
accordingly.

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