| name | restaurant-finder-guide |
| description | Creates a structured vetting criteria checklist and shortlisting process
for finding restaurants while traveling. Gathers destination, cuisine
preferences, dietary restrictions, budget, and dining occasion to produce
a repeatable restaurant evaluation framework with a scored shortlist
template and reservation logistics guide.
Use when the user asks how to find restaurants while traveling, how to
evaluate restaurants in a new city, how to avoid tourist traps, or how to
choose where to eat on vacation.
Do NOT use for meal planning at home (use home-household skills), recipe
discovery, or food tourism itinerary building (use trip-planning skills).
|
| license | Apache-2.0 |
| metadata | {"author":"foundry-skills","version":"1.0.0","tags":"travel research guide step-by-step","category":"travel-experiences","subcategory":"experiences-activities","depends":"","disclaimer":"none","difficulty":"beginner"} |
Restaurant Finder Guide
When to Use
Use this skill when:
- User asks how to find restaurants while traveling
- User wants to evaluate dining options in an unfamiliar city
- User asks how to avoid tourist trap restaurants
- User needs restaurant vetting criteria for a destination
- User wants a process for shortlisting restaurants before a trip
- User asks about dining reservations and logistics in another country
Do NOT use when:
- User wants a food-focused trip itinerary (use trip-planning or food tourism skills)
- User wants meal planning or recipes for home cooking (use home-household skills)
- User wants a full trip itinerary with restaurant slots already filled (use
trip-itinerary-builder)
- User wants a restaurant review or rating of a specific restaurant
- User wants dietary or nutrition guidance (use health-wellness skills)
Process
-
Gather dining parameters. Ask the user for:
- Destination city or region
- Cuisine preferences (local specialties, specific cuisines, open to anything)
- Dietary restrictions or allergies
- Budget per meal per person (budget, moderate, splurge)
- Dining occasions (casual everyday, one special dinner, romantic, family-friendly)
- Group size
- How many meals per day they need restaurant recommendations for
- Comfort level with language barriers (menus in foreign languages)
- Preference for research-ahead vs. spontaneous discovery
-
Establish vetting criteria. Build a restaurant evaluation checklist:
- Location: Within walking distance of planned activities or accommodation (15 min walk or less)
- Local vs. tourist: Ratio of local to tourist patrons (visible from outside or described in reviews)
- Menu language: Menu has pictures, English translation, or is navigable without the local language
- Price check: Menu posted outside or prices visible online before sitting down
- Freshness indicators: Open kitchen, ingredients on display, seasonal menu changes
- Service indicators: Staff responsiveness, table turnover pace, reservation or walk-in
- Crowd indicators: Busy during local meal times (good sign), empty when others are full (warning sign)
- Hygiene check: Clean entrance, visible restroom condition (if accessible before ordering), food handling visible
-
Define the shortlisting process. Teach the user a repeatable method:
- Step 1: Identify candidates (5-10 per meal type). Use a combination of:
- Ask accommodation staff for their personal favorites (not tourist recommendations)
- Check food review platforms -- look for reviews by locals, not just tourists
- Walk through neighborhoods and note restaurants that are full during local meal times
- Ask other travelers for recent experiences
- Step 2: Apply quick filters (narrow to 3-5). Eliminate:
- Restaurants on the main tourist drag with multi-language hawkers outside
- Places with laminated photo menus of 50+ items (often pre-made, not fresh)
- Restaurants that are empty during peak local dining hours
- Places where prices are not visible before sitting down
Output Format
## Restaurant Finder Guide: [Destination]
**Cuisine focus:** [Local specialties | Specific cuisine | Open to anything]
**Budget:** [Budget: $X-Y | Moderate: $X-Y | Splurge: $X-Y per person]
**Dietary needs:** [Restrictions or none]
**Dining occasions:** [Casual | Special dinner | Family | Romantic]
---
### Vetting Criteria Checklist
Use this checklist for every restaurant you consider. Each criterion is scored 1-5.
| # | Criterion | Score (1-5) | What to look for |
|---|------------------------|-------------|-----------------------------------------------|
| 1 | Location fit | ___ | Within 15 min walk of accommodation or activity |
| 2 | Local authenticity | ___ | Local patrons > tourist patrons during meal hours |
| 3 | Menu quality | ___ | Short and focused menu, seasonal items, not a 50-page laminated booklet |
| 4 | Price transparency | ___ | Prices visible before sitting down (posted outside or online) |
| 5 | Freshness signals | ___ | Open kitchen, displayed ingredients, daily specials |
| **Total** | ___/25 | |
### Shortlisting Process
**Step 1: Identify 5-10 candidates per meal type**
- [Source 1: Ask accommodation staff for personal favorites]
- [Source 2: Review platforms -- filter for local reviewers, last 3 months]
- [Source 3: Walk neighborhoods during meal hours -- note which are full]
- [Source 4: Ask fellow travelers for specific recommendations]
**Step 2: Quick filter (narrow to 3-5)**
Eliminate if:
- [ ] On main tourist street with outside hawkers
- [ ] Laminated photo menu with 50+ items
- [ ] Empty during local peak dining hours
- [ ] No visible prices before ordering
**Step 3: Evaluate (narrow to 1-2)**
- [ ] Recent reviews (last 3 months) are consistently positive
- [ ] Menu is focused (under 20 main dishes)
- [ ] Location fits your day plan
- [ ] Reservation available or walk-in friendly
### Restaurant Shortlist Template
| Criterion | Restaurant A | Restaurant B | Restaurant C |
|---------------------|-------------|-------------|-------------|
| Name | ___ | ___ | ___ |
| Cuisine | ___ | ___ | ___ |
| Price range/person | ___ | ___ | ___ |
| Location score (1-5)| ___ | ___ | ___ |
| Authenticity (1-5) | ___ | ___ | ___ |
| Menu quality (1-5) | ___ | ___ | ___ |
| Review score (1-5) | ___ | ___ | ___ |
| Freshness (1-5) | ___ | ___ | ___ |
| **Total** | ___/25 | ___/25 | ___/25 |
| Reservation needed | ___ | ___ | ___ |
| Hours | ___ | ___ | ___ |
### Tourist Trap Red Flags
| Red flag | Why it matters | What to do instead |
|--------------------------------------|-----------------------------------------|-------------------------------------|
| [Red flag 1] | [Explanation] | [Better alternative approach] |
| [Red flag 2] | [Explanation] | [Better alternative approach] |
| [Red flag 3] | [Explanation] | [Better alternative approach] |
### Reservation and Logistics
- **Reservation norm:** [Expected | Recommended for dinner | Walk-in culture]
- **How to reserve:** [Platform, phone, in-person at lunch for dinner]
- **Typical meal times:** Lunch: [X:XX-X:XX], Dinner: [X:XX-X:XX]
- **Payment:** [Cash | Card | Both] -- [Tipping norm from local-customs-briefing]
- **If restaurant is full:** [Waitlist process, nearby backup plan, walk-in timing]
### Allergy Communication
For dietary restrictions at [Destination]:
- [Local language phrase for "I am allergic to ___"]
- [Local language phrase for "Does this contain ___?"]
- [Recommendation for printed allergy card in local language]
Rules
- NEVER include external URLs, specific restaurant names, review platform names, or reservation service names -- use generic descriptors
- ALWAYS include a scored vetting criteria checklist with at least 5 criteria
- ALWAYS include a tourist trap red flag section with at least 3 specific red flags
- Include a blank shortlist comparison template the user can fill in
- Include reservation and logistics guidance specific to the destination's dining culture
- NEVER recommend specific restaurants -- provide the evaluation framework for the user to make their own choices
- Include allergy communication phrases in the local language when the destination speaks a different language
- The shortlisting process must be a repeatable 3-step method, not a one-time list
- NEVER output vague guidance like "look for good restaurants" -- every step must have a specific, observable criterion
- Include meal timing norms for the destination (locals often eat at different times than tourists expect)
- Menu quality criterion must specifically penalize oversized, multi-cuisine menus and reward focused, seasonal menus
Edge Cases
-
Destination with limited restaurant options (small town, remote area): Reduce the shortlist to 2-3 options. Add local food sources: markets, bakeries, street vendors, accommodation-provided meals. Lower the criteria for "authenticity" -- in small towns, the one restaurant may be the local favorite by default.
-
Strict dietary restrictions (celiac, severe allergies, vegan in non-vegan-friendly culture): Elevate allergy communication to the top of the guide. Include a pre-trip restaurant research strategy (identify safe options before arrival). Recommend cooking accommodation (apartment with kitchen) as a backup. Include a printed allergy card in the local language.
-
Destination where street food is the primary dining culture (Southeast Asia, Mexico City, India): Adapt the vetting criteria for street food: visible cooking process (not pre-cooked sitting), high turnover (food is fresh, not sitting), local crowd size, clean preparation area. Include a separate street food evaluation section alongside the restaurant section.
-
Fine dining or special occasion restaurant search: Add criteria for ambiance, service style, and reservation lead time. Note that special occasion restaurants often require booking 2-4 weeks in advance. Include dress code expectations. Reduce the weight of "budget" criteria and increase "experience" criteria.
-
Family dining with young children: Add criteria for kid-friendliness: high chairs available, kids' menu or small portions, noise tolerance, speed of service, restroom accessibility. Prioritize early dinner timing (17:30-18:30). Reduce the weight of "authentic local experience" if it conflicts with child comfort.
-
Destination where restaurant culture is unfamiliar (e.g., izakaya ordering in Japan, hawker centers in Singapore): Add a "how it works" section explaining the local restaurant format. Cover ordering process, seating norms, payment process, and any customs that differ from the user's home culture.
Example
Input: "I need help finding good restaurants in Rome for a 5-day trip. Two of us, moderate budget (about 30-50 euros per person for dinner). We love pasta and seafood. No dietary restrictions."
Output:
Restaurant Finder Guide: Rome, Italy
Cuisine focus: Italian -- pasta, seafood, Roman specialties
Budget: Moderate: 30-50 EUR per person for dinner; 10-20 EUR for lunch
Dietary needs: None
Dining occasions: Casual everyday + 1 special dinner
Vetting Criteria Checklist
Use this checklist for every restaurant you consider in Rome. Score each 1-5.
| # | Criterion | Score (1-5) | What to look for |
|---|
| 1 | Location fit | ___ | Within 15 min walk of your day's area. Avoid eating only near your hotel -- eat near your activities. |
| 2 | Local authenticity | ___ | Italian-speaking patrons during meal hours. Menu in Italian first, translations secondary. Staff are not standing outside recruiting passersby. |
| 3 | Menu quality | ___ | Short menu (8-12 primi, 6-8 secondi). Handwritten daily specials. No photos of every dish. Traditional Roman dishes present (cacio e pepe, carbonara, amatriciana, gricia). |
| 4 | Price transparency | ___ | Menu posted outside or visible before sitting. No surprise "coperto" (cover charge) above 2-3 EUR. No "market price" seafood without asking the price. |
| 5 | Freshness signals | ___ | Daily specials change. Pasta cooked to order (visible kitchen activity). Seasonal ingredients on the menu. Bread is not stale. |
| Total | ___/25 | | |
Shortlisting Process
Step 1: Identify 5-10 candidates per neighborhood
- Ask your accommodation host: "Where do YOU eat for a weeknight dinner?" (personal, not tourist answer)
- Walk through Trastevere, Testaccio, Monti, or Pigneto neighborhoods at 20:00 and note which places are full of Italians
- Check review platforms: filter for reviews written in Italian, not English
- Ask other travelers at your accommodation for recent finds
Step 2: Quick filter (narrow to 3-5)
Eliminate if:
Step 3: Evaluate (narrow to 1-2)
Restaurant Shortlist Template
| Criterion | Restaurant A | Restaurant B | Restaurant C |
|---|
| Name | ___ | ___ | ___ |
| Neighborhood | ___ | ___ | ___ |
| Price range/person | ___ | ___ | ___ |
| Location score (1-5) | ___ | ___ | ___ |
| Authenticity (1-5) | ___ | ___ | ___ |
| Menu quality (1-5) | ___ | ___ | ___ |
| Review score (1-5) | ___ | ___ | ___ |
| Freshness (1-5) | ___ | ___ | ___ |
| Total | ___/25 | ___/25 | ___/25 |
| Reservation needed | ___ | ___ | ___ |
| Hours | ___ | ___ | ___ |
Tourist Trap Red Flags in Rome
| Red flag | Why it matters | What to do instead |
|---|
| Staff standing outside recruiting diners | Real Roman restaurants do not need to drag people in. This is a sign of overpriced, mediocre food targeting tourists. | Walk past. Look for restaurants where you need to find the door yourself. |
| Menu with photos of every dish in 6 languages | Photo menus signal pre-made food reheated to order. Real trattorias have a handwritten or short printed menu, often only in Italian. | Choose places with concise menus, daily specials boards, or Italian-first menus. |
| Located directly facing a major monument | Prime location = prime rent = cutting costs on food quality. The view subsidizes the meal, not the kitchen. | Walk 2-3 blocks away from any major monument. Quality improves as tourist foot traffic decreases. |
| "Menu turistico" or "fixed tourist menu" | These set-price menus offer quantity over quality at inflated prices. They rarely include the restaurant's best dishes. | Order from the regular menu. Ask the server what they recommend. |
| Empty at 20:30-21:00 on a weeknight | Romans eat dinner at 20:00-21:30. An empty restaurant at peak time means locals have already voted with their feet. | Check back during peak hours. A full restaurant at 20:30 is a stronger signal than any review. |
Reservation and Logistics
- Reservation norm: Recommended for dinner, especially Thursday-Saturday. Walk-in is fine for lunch and weeknight casual dining.
- How to reserve: Call the restaurant directly (number often posted outside or on review platforms). For popular places, reserve 1-2 days ahead. Some accept in-person lunch reservations for that evening.
- Typical meal times: Lunch: 12:30-14:30. Dinner: 20:00-22:30. Many restaurants close between 15:00-19:00 (no food service).
- Payment: Cash preferred at traditional trattorias. Cards accepted at mid-range and above. Ask before ordering if card-only. Tipping: not expected in Rome. A 1-2 EUR rounding up or leaving small coins is appreciated but not required. Coperto (cover charge) of 1-3 EUR per person is standard and legal.
- If restaurant is full: Ask if there is a wait. 15-20 min waits are common. Ask what time tables will open. Have a backup nearby. The streets of Trastevere and Testaccio have multiple options within a 5-minute walk.
Allergy Communication
For food allergies in Rome (Italian):
- "Sono allergico/a a ___" (SOH-no ah-LAIR-jee-ko/kah ah ___) = I am allergic to ___
- "Contiene ___?" (kon-TYEH-neh ___?) = Does this contain ___?
- Common allergens: glutine (gluten), latticini (dairy), noci (nuts), frutti di mare (shellfish)
- Italian restaurants take allergies seriously when communicated clearly. Mention allergies when ordering, not after the food arrives.
