50 Questions To Ask a Restaurant Owner (With Example Answers)

Example answer: “After years of working in high-end kitchens and gaining experience as a professional Chef, I reached a point where I wanted to create something that reflected my own culinary style and vision. 

I had been a part of building menus and managing teams in other establishments, but opening my own restaurant was a chance to have full creative control. It allowed me to push boundaries, showcase my own dishes and create a space where I could share my culinary philosophy with guests in a more personal way.”

Example answer: “Having worked in various fine dining establishments around the nation, I was exposed to a wide range of cuisines and techniques. When it came time to open my own place, I wanted the concept to reflect my professional journey. 

The theme of my restaurant is a modern take on classic Mediterranean dishes — adding refined techniques and attention to detail to familiar comfort food, inspired by my experience from working in a Michelin restaurant. My goal was to create a menu that resonates with both food enthusiasts and casual diners, offering high-quality, beautifully executed dishes in a relaxed environment.”

Example answer: “Choosing the right location for the restaurant was definitely a long thought process. After all, it’s an important decision that can make or break your business. 

We had to consider things like foot traffic, the competition in the area and how accessible it was for customers, especially those in our target audience. It took a lot of research and careful planning to find the ideal spot that worked for us.”

Example answer: “I started preparing the funding about two years before opening the restaurant. I knew it would take time, so I built up my personal savings while also researching different funding options. 

I secured a small business loan, which helped cover the bulk of the initial costs. In addition, I pitched my idea to a few close friends and family members who believed in the concept and were willing to invest in exchange for a small stake in the business.”

Example answer: “Don’t go into it thinking it’s all about food. Of course, great food is important, but running a successful restaurant involves understanding the business side just as much. 

You’ll need to be comfortable with numbers, managing staff and dealing with customer service issues, too. And always have more financial backing than you think you’ll need.”

Example answer: “Every morning, I check in on inventory, upcoming reservations and any staff issues. Regular meetings with the kitchen brigade and front-of-house teams help me stay on top of things. I also make sure to constantly be in communication with the Restaurant Managers in case they need me to step in for unexpected issues. 

Lastly, at the end of the day, I review the day’s performance, check cash flow and ensure everything is ready for the following day.”

Example answer: “Communication is key, and this is something I frequently remind the Managers to uphold. I always make sure my staff feels heard and valued by having an open-door policy. 

We also do team-building activities, like group dinners, to keep the camaraderie alive. Offering incentives, like bonuses for good performance, also helps motivate them.”

Example answer: “We use a digital inventory system that automatically tracks items as they’re used, which helps reduce waste. Every week, we review what’s moving and what’s not and adjust our orders accordingly. It’s important to keep the balance between having enough and not overstocking.”

Example answer: “I’ve put in place standard operating procedures that every team member must follow, from how to clean kitchen equipment to how tables should be set. Regular spot checks and surprise visits during shifts help me make sure these standards are being maintained.”

Example answer: “It’s all about delegation and trust. In our first few months, I used to be involved in every little detail, but now I have a solid leadership team that I can rely on to oversee day-to-day tasks. 

I focus more on the bigger picture like long-term growth strategies and building relationships with suppliers. However, I still love jumping in during busy shifts to keep a hands-on feel for how things are going.”

Example answer: “We always keep an emergency fund for things like equipment repairs or unexpected supply shortages. I also make sure to review the budget quarterly to ensure we’re staying on track and can account for any unforeseen costs.”

Example answer: “We calculate the cost of each dish, including ingredients and labor, then add a markup that ensures profitability while still being fair to the customer. I also keep an eye on how much competitors are charging so that the business stays competitive in the market.”

Example answer: “During the busy season, we put aside a percentage of our profits to help us get through slower periods. We also try to run promotions like special brunch offerings and happy hours during the off-season to bring in more foot traffic.”

Example answer: “I look at historical sales data and take into account factors like holidays, the weather recently and upcoming local events that may impact the business. We use these data to project sales and expenses for the upcoming year and adjust our budget accordingly.”

Example answer: “Yes, we use a restaurant management software that integrates with our point-of-sale system, which helps track everything from sales to labor costs. QuickBooks also plays a big role in our overall accounting and financial reporting.”

Example answer: “It’s a juggling act. I try to spend mornings working on the business side of things — ordering, payroll, marketing — while my afternoons and evenings are dedicated to the kitchen. It’s tough, but being able to cook is why I got into this in the first place.”

Example answer: “I’m completely hands-on when it comes to the menu. Every dish that goes out has my touch on it, whether it’s a tweak in the recipe or the presentation. I also love experimenting with seasonal ingredients and adding specials based on what’s fresh.”

“Being a Head Chef means leading by example. I first show my team exactly how things should be done and then I expect my team to follow my lead. I’ve found that being in the trenches with them, especially during rushes, earns their respect and keeps everyone motivated.”

“Being a Head Chef means leading by example. I first show my team exactly how things should be done and then I expect my team to follow my lead. I’ve found that being in the trenches with them, especially during rushes, earns their respect and keeps everyone motivated.”

Example answer: “The creative freedom, without a doubt. I have full control over the menu, so I can experiment with new dishes whenever I want. It’s also rewarding to see my vision come to life, from the kitchen to the customer’s table.”

Example answer: “Handling difficult customers starts with training the staff to approach every situation with patience and empathy. I always make sure our team feels empowered to resolve issues on the spot, but I also step in when needed to ensure that we go the extra mile.

Example answer: “It’s about the small details. From the ambiance and service to the food presentation, everything has to work together to make the customer feel special. We also focus on providing a more personalized service whenever possible, like remembering regulars’ names and their favorite dishes.”

Example answer: “We actively seek feedback, whether it’s through surveys, social media or direct interactions with customers. If we notice recurring comments, we make adjustments — whether it’s tweaking a dish or training staff to handle situations better.”

Example answer: “Consistency comes from thorough staff training and regular check-ins. We have standard procedures that all staff must follow to ensure customers receive the same level of service each time they visit.”

Example answer: “We focus on building relationships with our customers. Simple things like greeting regulars by name or offering a little extra on their next visit — like a free cake if they’re celebrating a special occasion — go a long way in ensuring they come back.”

Example answer: “Our brand identity is built on authenticity and the farm-to-table experience. We wanted to create a place where people could feel at home while enjoying organic, high-quality food. Our marketing, menu and overall atmosphere all reflect this sense of quality, comfort and warmth.”

Example answer: “Word of mouth has been our strongest tool. For example, a well-known food blogger visited us and shared their experience. This resulted in a noticeable increase in reservations the following days. Our loyal customers also frequently recommend us to friends, helping us build a strong community around the restaurant.

However, we also leverage social media, especially Instagram, where we share high-quality photos of our dishes and behind-the-scenes content. We’ve also done well with local collaborations and special event promotions.”

Example answer: “We post regularly on platforms like Instagram and Facebook, showcasing our food, special events and even customer testimonials. Social media is a great way to build relationships with customers and keep them engaged.”

Example answer: “Yes, we’ve partnered with local content creators to host events or try our new menu items for free in exchange for reviews on their platforms. We’ve also collaborated with nearby businesses to create special offers.

For example, we collaborated with a nearby boutique to offer a ‘Dine & Shop’ experience. Customers who dined with us received a discount at their store, and vice versa. This helped drive traffic to both our restaurant and their store.”

Example answer: “We focus on creating an authentic dining experience that resonates with our target market. We don’t try to be everything to everyone, because we believe in staying true to our concept by doing what we do best. 

We have a unique menu, cozy atmosphere and personalized service that helps us create an experience that keeps people coming back.”

Example answer: “Beyond just experience, I look for people with a strong work ethic and a genuine passion for hospitality. Attitude matters more than skill sometimes because skills can be taught. Someone who is eager to learn and has a positive energy will always stand out during the hiring process.”

Example answer: “During the interview, I ask questions that aren’t just about their skills but about how they handle certain situations, like working under pressure or dealing with customer feedback. I’m always looking for individuals who value teamwork and communication because that’s the foundation of our restaurant’s culture.”

Example answer: “We make sure to provide opportunities for growth within the restaurant. Offering competitive pay and upholding a positive work environment also help retain our top talent.”

Example answer: “For higher-level positions like Sous Chefs or Restaurant Managers, I make sure to personally be involved with the interview process. It’s important to assess not only their skills and experience, but also how they would fit in with our team and company culture. 

I also invite these potential candidates for a trial shift to see their leadership and problem-solving skills in real-world scenarios. This approach helps me ensure they’re a good fit for the role.”

Example answer: “I wish more candidates knew how much we value attitude and passion over just technical skills. Coming in with a positive mindset and eagerness to learn can make a bigger difference than having experience on paper.”

Example answer: “We have a structured onboarding process that covers everything from our service protocols to kitchen procedures. New hires are paired with experienced staff for their first few shifts to ensure they learn on the job and feel comfortable with our way of doing things. 

We also provide training materials that outline our service standards and menu, ensuring they’re fully prepared before working on their own.”

Example answer: “I believe that training should be an ongoing process, even for experienced employees. We hold monthly training sessions that cover everything from customer service skills to updates on menu items. We also encourage cross-training so that staff can learn about different roles, which helps when we need flexibility during busy periods.”

Example answer: “We do tastings whenever we introduce new menu items, so staff know exactly what’s being served. We also run role-playing exercises to simulate customer interactions, and sometimes I participate in these myself. These exercises help Servers and other front-of-house staff feel confident in answering questions and making recommendations.”

Example answer: “Turnover is inevitable, but we try to mitigate it by creating a positive work environment where employees feel they’re valued. We also offer competitive pay, bonuses and career development opportunities, which helps retain our top talent.”

Example answer: “We train our team to work as a unit. Clear communication is essential, especially during high-volume periods. Everyone has defined roles, but we encourage cross-training so staff can step in wherever needed during busy times.”

Example answer: “Yes, we have. We had a situation where our main supplier faced logistical difficulties and couldn’t deliver on time. Luckily, we’ve built strong relationships with multiple suppliers, so if one can’t deliver, we always have a backup.

Flexibility is key. Sometimes we have to adjust the menu on the fly, but we always make sure to communicate with our customers.”

Example answer: “The sheer amount of multitasking that goes on behind the scenes. From managing staff and inventory to handling customer complaints, the restaurant business is incredibly dynamic and fast-paced. It’s a lot more than just serving delicious food and drinks.”

Example answer: “We prepare for slow periods by saving during our busy, higher-sales months. We also run special promotions or host events during off-peak times to keep foot traffic coming in.”

Example answer: “We focus on what makes us unique — our menu, our service and the overall dining experience. Rather than competing on price, we aim to offer something that customers can’t get anywhere else, or at least wouldn’t be able to get from other restaurants within the area.”

Example answer: “We’ve adopted technology solutions like online ordering and contactless payment systems, which have streamlined operations and improved convenience for customers. We also introduced meal kits during the pandemic, which were a hit with our customers and have helped us keep profit margins.”

Example answer: “Seeing the smiles on customers’ faces when they enjoy a meal we’ve crafted is the most rewarding part. It’s fulfilling to know that something we created brings people joy, whether it’s a special date night or a family celebration.”

Example answer: “It’s definitely a challenge to balance the demands of running a restaurant with my personal life. I’ve had to work on prioritizing time with family and friends, but in many ways, they’ve been incredibly supportive and involved in the business.”

Example answer: “Time management, without a doubt. It’s hard to disconnect from work when you own the place. There’s always something that needs attention, whether it’s a staffing issue, a broken appliance or a new business opportunity.”

Example answer: “It’s definitely not easy, but I’ve learned to delegate more over the years. Trusting my team to handle day-to-day operations has been key. I also make sure to carve out time for my family, even if it’s just a few hours in the morning or taking Sundays off.”

Example answer: “Patience and flexibility are key. Things don’t always go as planned and you have to learn to roll with the punches. Whether it’s dealing with a difficult customer or a slow season, staying calm and adaptable is crucial for long-term success.”