Guide
Restaurant guest feedback with table QR codes: one scale for every branch
A guide to table QR feedback and a 30-second survey in restaurant and cafe chains, comparing branches and logging kitchen and restroom cleaning.
The most effective way to collect guest feedback in a restaurant is to reach guests before they leave the table. A QR code on the table stand or menu card lets guests answer a short survey on their phone in about 30 seconds, or leave a suggestion, complaint or thanks. The real value is that every response is stored with the branch, section and table: a complaint reaches the branch manager while the guest is still seated, and every branch in the chain is compared on the same scale. This guide walks through the setup for restaurant and cafe chains.
Why does guest feedback never reach head office?
In most restaurants, feedback is either not collected at all or stays where it was collected:
- Unhappy guests do not tell the waiter; they write about it in an online review once they get home.
- Paper comment cards go unfilled, and the ones that are filled never reach head office.
- Which branch is slipping on service speed and which on food temperature gets lost in an overall score.
- Restroom and kitchen cleaning relies on the branch manager's word, with no evidence when the area manager visits.
- In tourist areas, comments from international guests cannot be read.
The table QR: a form that knows the table
Give every table or section its own QR code. The guest scans it with the phone camera, and the form opens in the browser with no app and no account. They can answer the short survey or leave a suggestion, complaint or thanks, and add a photo. Submissions are anonymous by default; contact details are optional.
The response arrives with the branch, section and table. A comment like "the food was cold on the terrace at dinner" is stored with the terrace table it came from.
Priority is set automatically by category: complaints open at high priority, and suggestions and thanks arrive as normal. With an alert rule, complaints reach the branch manager right away in the app, plus email or SMS if you want, so the problem can be fixed before the guest asks for the bill.
The same message from the same location is not accepted twice within 15 minutes, so a repeated comment does not inflate your reports.
Tell guests why they should scan. A short line on the table card, such as "How was your meal? Give us 30 seconds and we will pass it on to the kitchen," is enough.
How to set up a 30-second survey
Guests will not fill in a long form at the table. One question each for food, service, cleanliness and price, plus an optional comment, is enough. Question types include Likert scale, single and multiple choice, short and long answer, number and a consent checkbox.
A few practical notes:
- There is no standard 0–10 NPS question type. A 10-point Likert scale can be used for a similar measure, but it is not the same as a standard NPS calculation.
- Questions are locked after the first publish. To change a question, duplicate the survey and publish the copy, so answers to different questions do not mix in the same report.
- You can turn a survey off at some locations, for example to show a different survey at the takeaway counter.
Results are analyzed by question and location and export to Excel.
Comparing branches on the same scale
Set up each branch as its own building in the location hierarchy, with the dining room, terrace, counter and restrooms under it. Feedback, survey and hygiene reports filter by branch, section and date, so you can see side by side which branch is getting more complaints about service speed and where cleanliness scores are dropping.
To find negative comments in a long list, AI sentiment analysis marks the tone of each comment. With AI translation on, managers read comments written in Turkish, English, German and Arabic in their own language, and the visitor interface is available in these four languages.
Area managers record branch visits as inspection logs with their own checklists instead of paper. The quality percentage is calculated automatically, and 70% or higher counts as sufficient. Reports export to Excel and PDF, and charts save as PNG for presentations.
Kitchen and restroom cleaning logs
Turn on hygiene ratings in guest restrooms: guests rate cleanliness on a five-point scale and can add a photo. With the "Rated 1" and "Rated 2" alert rules, the person in charge hears about it right away.
Set up shift-based cleaning plans for the kitchen, cold room and restrooms. Staff tap the NFC tag in the area with their phone to log their work. With "Verification required" on, a log can only come from a session opened by that tag; "Fresh session required" means the log has to be made within 5 minutes of the scan. Plan compliance is reported as a percentage by branch and staff member.
One note: EnaFeedback is not a food safety (HACCP) management system. It does not replace temperature monitoring or food safety documentation; it keeps cleaning and inspection records with evidence.
The thank-you page and the review rule
After sending, you can show the guest a "Positive outcome" page: a thank-you message with links to your restaurant's review pages. One rule matters here. Platforms such as Google do not allow asking only satisfied customers for reviews, a practice known as review gating. We recommend showing this page to all guests, not only those who gave a high score (the "Always" setting).
That way a guest who complained is thanked too, the problem is recorded and handled internally, and whether to leave a review stays the guest's choice.
Four steps to set it up
- Define branches and sections. Add each branch as a building with the dining room, terrace, counter and restrooms under it. Paste table lists line by line to add up to 100 entries at a time.
- Print table cards and posters. Bulk download branded table QR cards and restroom posters, and write NFC tags for the kitchen.
- Set up the survey and alerts. Publish a short guest survey, and send complaint and low hygiene score alerts to branch managers.
- Compare branches every week. Review scores, tickets and plan compliance by branch in your area meetings.
Frequently asked questions
Can it be used as a QR menu or ordering system?
No. EnaFeedback does not take orders or payments. You can publish menu information on content pages opened from the QR, but the product is built for feedback, surveys and cleaning logs.
Does it integrate with our POS?
No, there is no POS integration. Responses are matched to the branch and table location the QR code belongs to.
Can franchise branches see their own data?
Admin panel access is limited with role-based permissions. For setups that need branch separation, we recommend planning the setup together.
How does pricing work?
We offer one unlimited plan with all features, priced on request. A free trial account with all features opens about 2 hours after your request.
Conclusion
A good feedback system in a restaurant chain hears the guest while they are still at the table and measures every branch on the same scale. The table QR brings in responses with the branch and table, the 30-second survey tells you what to improve, and NFC logs show that kitchen and restroom cleaning happened. See our Restaurant and cafe chains page and the Surveys and Hygiene assessment features for details, or request a demo for your chain.