When to send it
An overall score tells you that something was off, but a kitchen needs to know which pan it came from. This survey asks customers to rate each part of the meal separately. Print its QR code on an insert for the bag, or rotate it in for a few weeks after a menu change, a new supplier or a new chef, when dish-level detail matters most.
Setting up the grid
The main question is a grid. Each row is part of the meal and each column is a rating from Poor to Great. The template ships with general rows (main dish, side, bread or rice, dessert) because a kitchen with forty items can't list them all. If your menu is short, replace the rows with real dish names. If it's long, keep the general rows, or make one copy of the survey per brand or menu section, each with its own QR code.
The grid isn't required, and its description asks customers to skip anything they didn't order. Forcing a rating for a dessert nobody bought would only add noise.
Why these questions
Four plain labels are easier to tap on a phone mid-meal than a ten-point scale, and they map neatly onto decisions: Poor means fix or drop, OK means improve, Good and Great mean keep. Portion size gets a question of its own because it drives both complaints and food cost. If most customers say "more than enough", there may be room to trim portions and cut waste; if many say "too small", the price is probably what feels wrong.
The two open questions ask which dish they'd order again and which one they'd change. The first tells you what to feature in photos and combos. The second gives you the reason behind a Poor rating in the customer's own words.
The coupon
A free dessert with the next direct order costs a kitchen little and feels generous to the person receiving it. It also introduces customers to a dessert they may not have tried. A shared code is fine because the reward only has value alongside a paid order. Make it redeemable on your own ordering channels, since delivery apps don't accept your codes. Customers get it for finishing, whatever ratings they give.
What to do with the answers
In analytics, the grid appears as a table showing how many customers picked each rating for each row. Sort your attention by the Poor column every fortnight. A dish that stays near the bottom for a month needs a recipe change or a place on the cut list. Cross-check with sales: a dish that sells well but rates poorly is the one to fix first, because it reaches the most people.
When you launch something new, the new dish feedback template asks about one dish in more depth. For general order quality, including temperature and packing, use order feedback for cloud kitchens.