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Meeting kitHospitalityOnboarding & training

New menu tasting and rollout

75 minutes 13 slides, 5 livepro Runs with Pro

A menu tasting where staff score every dish on their phones, build guest answers on a board and leave with a dated rollout plan.

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Free to open and edit. Running it live needs Pro, free for 14 days on every new account.

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New menu tasting

Taste it. Score it. Learn to sell it.

🍽️
Title

In short

A menu tasting is where front and back of house taste every new dish before launch and learn how to sell it. This kit gives you a 75-minute agenda, a 13-slide deck with a scoring scale for each dish, a guest answers board for questions, allergens and pairings, and a rollout plan with dates and owners.
Time
75 minutes
Slides
13, 5 interactive
Includes
Agenda, deck, board, rollout plan
Plan
Pro

Updated October 4, 2026

What's in the kit

  1. 1New menu tasting
  2. 2Why we're changing: [the reason in one sentence, such as more seasonal produce and faster ticket times].
  3. 3Dish 1: [name] · [price]
  4. 4Dish 1: how ready is it to sell? live
  5. 5Dish 2: [name] · [price]
  6. 6Dish 2: how ready is it to sell? live
  7. 7Dish 3: [name] · [price]
  8. 8Dish 3: how ready is it to sell? live
  9. 9Dish 4: [name] · [price]
  10. 10Dish 4: how ready is it to sell? live
  11. 11The rollout
  12. 12One word guests will use for the new menu live
  13. 13See you at the role review

The agenda

By the end of this meeting, front and back of house have tasted and scored every new dish, can answer guests' questions about it, and know every rollout date and owner.

75 min · 8 blocks, drawn to scale Fits exactly
  1. Why the menu is changing and what guests get, 8 minutes 8
  2. Taste each dish: ingredients, prep, price, plating, then score it, 25 minutesInfo 25
  3. Guest answers board: questions, descriptions, allergens, pairings, 12 minutesBrainstorm 12
  4. Which dish do we feature first?, 4 minutes 4
  5. Placement, specials, pricing and brand fit, 8 minutes 8
  6. The rollout plan: role review, soft launch, launch, 8 minutes 8
  7. Owners: menus, POS, recipe cards, allergen matrix, 6 minutes 6
  8. Confidence check and the role review date, 4 minutes 4
019385675 min
  1. +0′Why the menu is changing and what guests getTip: Present the deck. Staff who know the reason can sell the change.8 minInfo
  2. +8′Taste each dish: ingredients, prep, price, plating, then score itTip: The chef presents each dish while everyone tastes. Score it on phones straight after, before people compare notes.25 minInfo
  3. +33′Guest answers board: questions, descriptions, allergens, pairingsAdd a guest question, a way to describe a dish, an allergen note or a pairing12 minBrainstorm
  4. +45′Which dish do we feature first?Which new dish should we feature first?Tip: Replace with your dish names.4 minVote
  5. +49′Placement, specials, pricing and brand fit8 minDiscuss
  6. +57′The rollout plan: role review, soft launch, launch8 minInfo
  7. +65′Owners: menus, POS, recipe cards, allergen matrixTip: Each item gets one owner and a date before the role review.6 minDecide
  8. +71′Confidence check and the role review dateHow ready are you to sell the new menu? 1 to 54 minWrap-up

The board

Guests will ask
What questions will come up?
How I'd describe it
Short and appetizing
Allergens and swaps
What can and can't change
Pairings and upsells
Drinks, sides, desserts

The follow-up email

Subject

New menu: tasting results and rollout dates

Thanks for tasting today. Here's where we landed.

Dish scores (average, out of 10)
Dish 1 ______: ____
Dish 2 ______: ____
Dish 3 ______: ____
Dish 4 ______: ____
Dishes needing changes before launch: ______ (chef to confirm by ______)

Featured first: ______

Server notes from the board: ______

Rollout
Role review on execution and ownership: ______
Soft launch: ______
Launch: ______

Owners
Printed menus: ______ by ______
POS buttons and prices: ______ by ______
Recipe and plating cards: ______ by ______
Allergen matrix: ______ by ______

How to run it

  1. 1Fill in each dish slide with ingredients, allergens, price and a one-line description before the tasting.
  2. 2Have front and back of house taste together. Score each dish on phones straight after tasting, before people compare notes.
  3. 3Turn the guest answers board into server notes. It's what staff actually use on the floor.
  4. 4This kit goes further than the menu tasting agenda: it adds per-dish scoring, the guest answers board and a dated rollout with owners.
  5. 5Send the follow-up with scores, owners and the role review date the same day.

Questions people ask

When should you hold a menu tasting?
Gordon Food Service suggests a full-menu tasting about 30 days before launch, after formal training around 60 days out and before a role review about 15 days out.
Who should attend a staff menu tasting?
Front and back of house together, led by the chef. Servers need to taste the food to describe it; kitchen staff hear the questions guests will ask.
How do you collect feedback on new dishes?
Have everyone score each dish privately on their phone straight after tasting, before discussion. Scores collected before people talk are more honest.

Run it with your group

pro
  • Everyone answers on their phone, no app or sign-up
  • A timer for every block on the shared screen
  • Results, decisions and actions in the summary
Use this template

Free to open and edit. Running it live needs Pro, free for 14 days on every new account.

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