Feedback questionnaire for customers

Prairie Smoke · 03-16-2009, 02:56 PM

I’m going to be leaving feedback questionnaires at my 2009 catering events, (with the host’s permission). I’m wondering if anyone has done this and if you have some samples you can share. My goal is to find out what we can do to improve, and to uncover any problem areas in customers’ minds that I might not know about otherwise. We’ve been catering for 3-4 years but 2009 is our first year of being really serious about it. Our functions in the past have been for people we know or through close referrals – in other words, groups from which negative feedback doesn’t flow freely.
This year, I have 6 events booked so far, plus quite a few open quotes. This is all new events for people I don’t know. It’s very important for me to get this feedback. I have high confidence in our abilities due to past experience / interactions, but it would be ignorant to think there isn’t room to improve.
My plan – I’ll be leaving 3x5” postcards with some basic information about us and a huge invitation (“How did we do?”) to give us feedback. The card will contain a URL (section of my website) where they can fill in some pre-determined questions and leave all the comments they want. I think I’ll get a much higher response rate than asking them to fill out a piece of paper and mail it in.
The motivation for them to do so will be a prize – a BBQ dinner for 20 people at the end of the season.
One other thought is to have one questionnaire for my customers – the people who chose us in the first place, and a different one for their guests.
Ideas / suggestions??
Thanks!

Countryhb · 03-16-2009, 07:42 PM

I think it's a great idea, of course, what the fark do I know?! Just had a gig Saturday for a coworker's church group. She was telling me that they collect surveys from their guests, with the food service being one of the sections. She is the one responsible for tallying, so she's gonna pass on the results. What a great idea that never crossed my mind. I can't wait for some written feedback!

tony76248 · 03-17-2009, 06:30 AM

If you do it take the comments with a grain of salt. On almost every occasion there will be folks who love your food and those that don't.

I think you are wasting your time offering a free dinner for 20 folks as a reward for filling out a questionaire. Either you got it or you don't......

I think I would just ask the hosts for feedback and see where you can improve, heck afterall they are the paying customer not a bunch of freeloader guests.... if you catch my drift?

Sounds like you are catering as a hobby or means of making some extra $ but this year you have a few more jobs than usual and you want to make it grow.

My thoughts are if you enjoy it as a hobby, don't mess with it, do it your way and have fun or it will not be worth doing. If you plan on doing this as a main business then.... talk to Marsha!

big brother smoke · 03-17-2009, 11:10 AM

I think feedback cards are hit and miss. I say this because it depends on what type of gig you are catering. If you are doing a wedding or other type of event where they are not just gathering to eat, it is not about feedback at that time for the guest or you. I find I get the best feedbcak by contacting the client after the event.

Here is more feedback: use bigger fonts/points when posting, most of us are getting older here

Divemaster · 03-17-2009, 03:02 PM

I normally contact the customer about a week afterword, once every thing has calmed down and they've spoken with guests....

I too would be wary of the responses on the cards...

MilitantSquatter · 03-17-2009, 08:43 PM

Not really for catering but this is a taster questionaire we put together for friends and family prior to us competing several years back..

A bit comical but may spark an idea or two..

BBQ Grail · 03-17-2009, 09:04 PM

Personally, I wouldn't waste my time with comment cards. I would ask my customer for feedback. Getting people to give you comments that mean something is hard. And they are at someone's party and taking the time isn't going to be a priority.

Once they leave the place they aren't going to remember to go to a website.

I think your best solution is getting your customer to provide feedback. If you are dead set on getting feedback ask the host/hostess for the names and phone numbers of a couple of their quests and call them on the phone.

fevoice · 03-17-2009, 10:18 PM

Comment cards are great if you own a restaurant - but at a catered event - nah!

Have lot's of brochures and biz cards for events guests to take home, though.

03-16-2009, 02:56 PM	#1
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK	Feedback questionnaire for customers I’m going to be leaving feedback questionnaires at my 2009 catering events, (with the host’s permission). I’m wondering if anyone has done this and if you have some samples you can share. My goal is to find out what we can do to improve, and to uncover any problem areas in customers’ minds that I might not know about otherwise. We’ve been catering for 3-4 years but 2009 is our first year of being really serious about it. Our functions in the past have been for people we know or through close referrals – in other words, groups from which negative feedback doesn’t flow freely. This year, I have 6 events booked so far, plus quite a few open quotes. This is all new events for people I don’t know. It’s very important for me to get this feedback. I have high confidence in our abilities due to past experience / interactions, but it would be ignorant to think there isn’t room to improve. My plan – I’ll be leaving 3x5” postcards with some basic information about us and a huge invitation (“How did we do?”) to give us feedback. The card will contain a URL (section of my website) where they can fill in some pre-determined questions and leave all the comments they want. I think I’ll get a much higher response rate than asking them to fill out a piece of paper and mail it in. The motivation for them to do so will be a prize – a BBQ dinner for 20 people at the end of the season. One other thought is to have one questionnaire for my customers – the people who chose us in the first place, and a different one for their guests. Ideas / suggestions?? Thanks! __________________ [B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B]

03-16-2009, 07:42 PM	#2
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA	I think it's a great idea, of course, what the fark do I know?! Just had a gig Saturday for a coworker's church group. She was telling me that they collect surveys from their guests, with the food service being one of the sections. She is the one responsible for tallying, so she's gonna pass on the results. What a great idea that never crossed my mind. I can't wait for some written feedback! __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

03-17-2009, 06:30 AM	#3
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	If you do it take the comments with a grain of salt. On almost every occasion there will be folks who love your food and those that don't. I think you are wasting your time offering a free dinner for 20 folks as a reward for filling out a questionaire. Either you got it or you don't...... I think I would just ask the hosts for feedback and see where you can improve, heck afterall they are the paying customer not a bunch of freeloader guests.... if you catch my drift? Sounds like you are catering as a hobby or means of making some extra $ but this year you have a few more jobs than usual and you want to make it grow. My thoughts are if you enjoy it as a hobby, don't mess with it, do it your way and have fun or it will not be worth doing. If you plan on doing this as a main business then.... talk to Marsha! __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

03-17-2009, 11:10 AM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I think feedback cards are hit and miss. I say this because it depends on what type of gig you are catering. If you are doing a wedding or other type of event where they are not just gathering to eat, it is not about feedback at that time for the guest or you. I find I get the best feedbcak by contacting the client after the event. Here is more feedback: use bigger fonts/points when posting, most of us are getting older here __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

03-17-2009, 03:02 PM	#5
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I normally contact the customer about a week afterword, once every thing has calmed down and they've spoken with guests.... I too would be wary of the responses on the cards... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-17-2009, 08:43 PM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Not really for catering but this is a taster questionaire we put together for friends and family prior to us competing several years back.. A bit comical but may spark an idea or two.. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 01-02-2010 at 07:50 PM..

03-17-2009, 09:04 PM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Personally, I wouldn't waste my time with comment cards. I would ask my customer for feedback. Getting people to give you comments that mean something is hard. And they are at someone's party and taking the time isn't going to be a priority. Once they leave the place they aren't going to remember to go to a website. I think your best solution is getting your customer to provide feedback. If you are dead set on getting feedback ask the host/hostess for the names and phone numbers of a couple of their quests and call them on the phone. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

03-17-2009, 10:18 PM	#8
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO.	Comment cards are great if you own a restaurant - but at a catered event - nah! Have lot's of brochures and biz cards for events guests to take home, though. __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL]

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