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).
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)
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
Step 3: Evaluate remaining candidates (narrow to 1-2). Check:
Recent reviews (last 3 months) for consistency
Menu focus: restaurants with a short, focused menu often cook better than those with extensive menus
Reservation availability: very popular places may need booking 1-3 days ahead
Location fit: close to your day's activities to avoid long detours
Build the shortlist template. Create a scored comparison for the user's top picks:
Score each candidate on 5 criteria (1-5 scale)
Calculate totals for comparison
Include logistical details (address, hours, reservation needed, price range)
Add reservation and logistics guidance. Include:
Whether reservations are expected at the destination
How to make reservations (platform, phone, walk-in timing)
Typical meal times at the destination
Payment norms (cash vs. card, tipping, splitting)
Allergy communication approach (allergy card in local language)
What to do if the restaurant is full (waitlist, nearby alternatives)
Add tourist trap identification guide. Provide specific red flags:
Location-based red flags (directly facing major monument, bus parking nearby)
Menu-based red flags (enormous menu, photos of every dish, multiple cuisines)
Service-based red flags (aggressive outside recruiters, instant seating during peak hours)
Price-based red flags (no prices until the bill, "market price" without specification)
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:
Located directly on Piazza Navona, the Pantheon square, or facing the Colosseum (tourist premium pricing)
Staff member standing outside calling "ciao, sit down, best pasta!" (tourist trap behavior)
Laminated photo menu in 6 languages with 80+ dishes including sushi and burgers alongside pasta
Empty at 20:30 on a weeknight (Romans eat late -- empty at peak is a bad sign)
Step 3: Evaluate (narrow to 1-2)
Recent reviews mention specific dishes and fresh preparation
Menu is focused on Roman cuisine (not "Italian and international")
Location fits tomorrow's activity plan
Reservation available or manageable walk-in wait (under 20 min)
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.
