185 Questions to Ask a Restaurant Owner

Ever wonder what goes on behind the scenes at your favorite restaurant? From crafting the perfect menu to managing a lively team, restaurant owners have a plate full of responsibilities. 

Asking questions helps you dive into their world—uncover delicious secrets, creative ideas, and the challenges they face, and offer a glimpse into the daily hustle and bustle of the dining world. So grab a seat, and let’s dive in!

Starting Out

  1. What inspired you to open your restaurant?
  2. How did you decide on the location of your restaurant?
  3. Were there any initial concepts you had that changed over time?
  4. What were the biggest hurdles in opening your restaurant?
  5. How did you come up with the name of your restaurant?
  6. Did you have any previous experience in the industry before opening your own place?
  7. What kind of research did you do before starting?
  8. How long did it take from the idea to actually opening the doors?
  9. What advice would you give someone considering opening a restaurant?
  10. How did you finance the start-up of your restaurant?
  11. What were some unexpected challenges you faced in the beginning?
  12. How important was the design and layout of your restaurant in the initial phase?
  13. Did you have a business plan, and how closely did you follow it?
  14. Who were your first hires, and why?
  15. How did you set your restaurant apart from competitors from the start?
  16. How did you determine the theme or concept of your restaurant?
  17. What legal or regulatory hurdles did you encounter?
  18. How did you decide on your opening menu?
  19. Was there a significant piece of advice you received when starting out?
  20. How did you build your initial supply chain?
  21. What role did technology play from the outset?
  22. How did you approach the initial marketing for your restaurant’s launch?
  23. What were your criteria for choosing suppliers and ingredients?
  24. In hindsight, what would you have done differently in the beginning stages?
  25. How did you gauge initial customer feedback and adapt to it?

Operations and Management

  1. How do you manage staffing for your restaurant?
  2. What’s a typical day like for you as a restaurant owner?
  3. How do you ensure food quality and consistency?
  4. What strategies do you use for inventory management?
  5. How do you handle customer complaints or feedback?
  6. Can you share any tips for maintaining a smooth kitchen operation?
  7. What are some effective ways you’ve found to motivate and retain staff?
  8. How do you manage the balance between the front and back of the house?
  9. What systems do you have in place for handling reservations and waitlists?
  10. How often do you review and update operational procedures?
  11. What’s your approach to managing health and safety regulations?
  12. How do you deal with no-shows or last-minute cancellations?
  13. How do you keep up with the latest trends in restaurant technology?
  14. What role does sustainability play in your operations?
  15. How do you manage peak times versus slow times?
  16. What’s your process for training new staff?
  17. How do you manage your supply chain and deal with supply issues?
  18. What key performance indicators (KPIs) do you track regularly?
  19. How do you manage your utility costs and efficiency?
  20. How do you approach menu pricing and cost control?
  21. What’s the most unexpected operational challenge you’ve faced?
  22. How do you prepare for and manage the holiday seasons or special events?
  23. What’s been your biggest learning curve in managing a restaurant?
  24. How do you manage your time between administrative tasks and being present in the restaurant?
  25. What tools or software do you find indispensable for managing your restaurant?

Financial Insights

  1. How did you initially fund your restaurant, and would you recommend that route?
  2. Can you break down the main components of your restaurant’s operational costs?
  3. How do you manage cash flow during slower business periods?
  4. What strategies have proven most effective in maximizing your profit margins?
  5. How have your financial strategies evolved since you first started?
  6. What was one financial mistake you learned from the hard way?
  7. How do you price your menu items to ensure profitability and appeal to customers?
  8. What financial software or tools do you find most useful?
  9. How important is having a financial advisor or accountant for a restaurant business?
  10. What are some unexpected expenses new restaurant owners should be prepared for?
  11. How do you decide when it’s time to reinvest in your business?
  12. What cost-saving measures have you implemented that didn’t compromise quality?
  13. How do you manage debt and investments for your restaurant?
  14. What is your strategy for setting and adjusting your budget?
  15. How did you determine your break-even point?
  16. How do you track and minimize food waste and its impact on your finances?
  17. How do you handle fluctuations in supplier prices?
  18. What’s your approach to financial planning for the future of your restaurant?
  19. How do you assess the financial health of your restaurant?
  20. What advice do you have for managing taxes and payroll?
  21. How often do you review your pricing strategy?
  22. What practices have you adopted to increase your revenue streams?
  23. What has been your biggest financial challenge, and how did you overcome it?
  24. How do you ensure financial transparency and honesty within your business?
  25. What’s the most important financial lesson you’ve learned as a restaurant owner?

Menu and Cuisine

  1. How do you decide on the theme of your menu?
  2. What process do you follow when creating new dishes?
  3. How do you balance customer favorites with new, innovative dishes?
  4. How do you source ingredients for your menu?
  5. How do you determine what specials to offer, and how often do they change?
  6. What criteria do you use to evaluate the success of a menu item?
  7. How do you approach the balance of traditional dishes versus trend-driven items?
  8. Can you share a time when you had to remove a beloved dish from the menu?
  9. How do you incorporate local and seasonal ingredients into your menu?
  10. How do you deal with dietary restrictions and food allergies in your menu planning?
  11. What’s your process for pricing menu items?
  12. How do you educate your staff about the menu?
  13. How do you handle negative feedback about a menu item?
  14. How often do you revisit and revise your menu?
  15. What’s been your most successful dish or menu concept?
  16. How do you ensure consistency in dish preparation across different shifts?
  17. How does customer feedback influence your menu?
  18. How do you tackle menu fatigue both from a customer and a kitchen perspective?
  19. What tips do you have for designing a menu that appeals to a wide audience?
  20. How do you incorporate sustainability into your menu choices?
  21. How do you test new menu concepts before fully implementing them?
  22. What’s your biggest challenge in menu planning and execution?
  23. How do you stay inspired to come up with new dishes?
  24. How do you manage the logistics of menu changes, such as inventory and training?
  25. What role does presentation play in your menu design?

Customer Experience

  1. How do you ensure your customers have a memorable dining experience?
  2. What strategies do you use to manage wait times and avoid customer dissatisfaction?
  3. Can you share an example of how you’ve gone above and beyond for a customer?
  4. How do you collect and utilize customer feedback?
  5. What role does ambiance play in the overall customer experience at your restaurant?
  6. How do you train your staff to handle different types of customers?
  7. How do you encourage repeat business and customer loyalty?
  8. What measures have you implemented to ensure customer safety, especially health-related concerns?
  9. How do you handle difficult or unsatisfied customers?
  10. Can you share a particular change you made based on customer feedback?
  11. How important are online reviews to your business, and how do you respond to them?
  12. How do you adapt to changes in customer preferences or trends?
  13. What is the key factor in creating a positive customer experience?
  14. How do you manage customer expectations, especially when introducing new concepts or menu items?
  15. How do you balance innovation with maintaining your customers’ classic favorites?
  16. How do you make your restaurant welcoming to all age groups and demographics?
  17. What’s your approach to managing reservations and walk-ins?
  18. How do you ensure high-quality service during your restaurant’s busiest times?
  19. What initiatives have you introduced to make your restaurant more accessible to differently-abled customers?
  20. How do you stay in touch with your customers outside of the restaurant?
  21. How do you manage the customer experience during special events or promotions?
  22. What’s your philosophy on accommodating special requests from customers?
  23. How do you ensure the privacy and comfort of your customers during their dining experience?
  24. What steps do you take to create a unique and thematic dining atmosphere?
  25. How do you measure customer satisfaction, and how is this information used to improve?

Marketing and Branding

  1. How did you develop your restaurant’s brand identity?
  2. What marketing channels have been most effective for your restaurant?
  3. Can you share a particularly successful marketing campaign you’ve run?
  4. How do you use social media to engage your audience and attract customers?
  5. What role do community engagement and local partnerships play in your marketing strategies?
  6. How do you differentiate your restaurant in a crowded market?
  7. How do you handle marketing on a limited budget?
  8. How do you incorporate storytelling into your brand and marketing materials?
  9. What lessons have you learned about branding as your restaurant has evolved?
  10. How do you manage and protect your restaurant’s reputation?
  11. Can you discuss a time when you had to redirect your marketing strategy?
  12. How do you measure the success of your marketing efforts?
  13. How do you keep your branding consistent across different platforms and materials?
  14. How important is your restaurant’s website, and what features do you believe are essential?
  15. How do you engage with influencers or local personalities to promote your restaurant?
  16. How do you utilize customer data in your marketing strategies?
  17. What’s your strategy for menu promotion and introducing new items?
  18. How do you make your restaurant a part of larger conversations or trends in the food industry?
  19. How do you handle negative press or reviews?
  20. How do you maintain excitement and freshness in your marketing year after year?
  21. What role does email marketing play in your overall strategy?
  22. How do you balance traditional and digital marketing methods?
  23. What was the biggest marketing challenge you faced, and how did you overcome it?
  24. How do you ensure your marketing efforts reflect the authenticity of your restaurant?
  25. How do you use events or pop-ups for your marketing and branding?

Challenges and Solutions

  1. What was your biggest challenge when you first opened, and how did you overcome it?
  2. How do you stay resilient in the face of operational challenges?
  3. Can you share a time when you had to pivot or adapt your business model?
  4. How do you address staffing challenges?
  5. What have you found to be the most effective ways to deal with competition?
  6. How do you keep up with changing regulations and compliance issues?
  7. What strategies have you utilized to recover from financial setbacks?
  8. Can you share an example of a marketing misstep and how you corrected it?
  9. How do you maintain balance and avoid burnout while managing your restaurant?
  10. What steps have you taken to future-proof your restaurant against unexpected events?
  11. How do you foster a positive work culture in times of internal conflict?
  12. What’s your strategy for maintaining quality when scaling up or expanding?
  13. How do you balance your personal life and running a restaurant?
  14. What advice do you have for dealing with the unpredictability of the industry?
  15. What are some unconventional solutions you’ve found to common restaurant problems?

Personal Insights and Advice

  1. What has been the most rewarding aspect of being a restaurant owner?
  2. What personal qualities do you think are essential for success in this business?
  3. How do you stay motivated and inspired in your work?
  4. Can you share a piece of advice that was crucial to your success?
  5. How do you balance your personal vision with industry trends and customer expectations?
  6. What’s one misconception about the restaurant industry you’d like to clear up?
  7. How has owning a restaurant affected your personal life?
  8. What books, resources, or individuals have influenced your approach to restaurant ownership?
  9. What’s the best way to build a good relationship with suppliers and vendors?
  10. What’s a common advice you hear in the industry that you disagree with?
  11. How do you continue learning and growing as a professional in the restaurant industry?
  12. How do you incorporate your personal values into your business practices?
  13. Can you share a turning point in your career that led you to where you are now?
  14. What’s your approach to mentorship within the industry?
  15. How do you deal with criticism, both constructive and otherwise?
  16. How do you foster innovation and creativity in your team?
  17. How do you keep the passion for what you do alive year after year?
  18. What has been the most surprising lesson you’ve learned in your journey?
  19. How do you stay relevant and competitive in the ever-evolving restaurant industry?
  20. What message would you give to aspiring restaurant owners out there?

Frequently Asked Questions

How can I approach the restaurant owner?

Approaching a restaurant owner is usually quite simple. You can politely approach them and introduce yourself if you see them on the floor. If you don’t see them, you can ask a server or manager if the owner is available and let them know you have some questions. 

Most restaurant owners are happy to engage with customers and appreciate your interest. Remember to be respectful, especially during busy times, as they may need to arrange a more convenient time to talk.

What are some tips when asking these questions?

Asking questions to a restaurant owner can be a rewarding experience that enhances your dining. Here are some tips to help you feel comfortable and get the information you want:

Be polite: Approach with respect, especially during busy times.
Prepare questions: Know what you want to ask beforehand.
Ask open-ended questions: Encourage detailed answers.
Be specific: Clearly explain your needs or interests.
Show genuine interest: Engage sincerely in the conversation.
Respect privacy: Avoid overly intrusive or sensitive topics.
Choose the right timing: Approach when it’s not too busy.
Listen actively: Pay attention to their responses.
Express appreciation: Thank them for their time.
Follow up if needed: Leave a review or recommendation if you enjoyed the experience.


Final Thoughts

Exploring a restaurant isn’t just about tasting the food; it’s about understanding the heart and soul behind it. Whether you’re a food lover or an aspiring entrepreneur, the questions you’ve explored can offer a delightful glimpse into the culinary world. 

So next time you’re enjoying a meal, remember there’s a story behind every bite, and don’t be shy to ask. Happy dining!

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Robby is a multimedia editor at UpJourney with a journalism and communications background.

When she's not working, Robby transforms into an introverted art lover who indulges in her love for sports, learning new things, and sipping her favorite soda. She also enjoys unwinding with feel-good movies, books, and video games. She's also a proud pet parent to her beloved dog, Dustin.