Restaurant review analysis
In a restaurant the cause of dissatisfaction is often not the food. Waiting time, the way service was handled, or a reservation that did not hold can push a guest who liked the food into a low rating. Without separating those headings you cannot tell which problem is costing you covers.
Restaurant-specific topics
Alongside the general topics sit the kitchen's and the floor's own.
- Taste, portion, menu
- Service and waiting time
- Ambience and hygiene
- Reservation and price/value
Separating waiting time from service attitude
"The food took ages" and "the waiter ignored us" are different problems needing different fixes — one is kitchen flow, the other floor planning. The dashboard counts them as separate topics with separate rates and separate movement.
Hygiene complaints surface without delay
Hygiene and health allegations are flagged as critical risks and handled separately in the priority calculation. Even from a handful of reviews, that signal is not buried behind a volume threshold.
Measuring price/value perception
Price complaints come less from the absolute number than from a mismatch in expectation. Looking at which topics price/value complaints co-occur with separates a pricing problem from a portion or service expectation problem.
Method
Every number on this page comes from the analysis pipeline nalyzed runs over publicly visible Google Maps reviews: normalisation, language detection, personal-data redaction, business-type topic classification and aspect-level sentiment. Results are stored with their evidence quote, sample size and confidence score; a result whose evidence does not appear verbatim in the source review is not published. When collection does not finish, coverage is shown as `partial` and no screen claims that every review was analysed.