DININGBRIEF RESTAURANT COMPETITOR ANALYSIS TEMPLATE
A reading exercise, not a software project. Up to three competitors,
six to twelve months of public reviews, themes only, patterns only.

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STEP 1: PICK YOUR SET

My venue:        ______________________
Competitor 1:    ______________________  (concept: ____________)
Competitor 2:    ______________________  (concept: ____________)
Competitor 3:    ______________________  (concept: ____________)

Rule: choose alternatives your guests would realistically consider for
the same occasion and price range. They do not need to use the exact same
format, but the comparison must make sense.

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STEP 2: THEME GRID (count praise and complaints separately, last 6-12 months)

Record the same time window, source platforms and reviews examined per venue.
Counts describe reviewers, not all customers. A review can mention several themes.

Theme            | Me | Comp 1 | Comp 2 | Comp 3
-----------------|----|--------|--------|-------
Cleanliness      |    |        |        |
Service/staff    |    |        |        |
Food quality     |    |        |        |
Wait time        |    |        |        |
Price/value      |    |        |        |
Atmosphere       |    |        |        |
Policies (pay,   |    |        |        |
booking, surch.) |    |        |        |

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STEP 3: PATTERN TRACKER (the three-review rule)

Three independent mentions inside a year are a screening signal, not
statistical proof. Investigate serious issues even after one report.

Pattern            | Venue | # reviews | Example quote (dated)
-------------------|-------|-----------|----------------------
___________________|_______|___________|______________________
___________________|_______|___________|______________________
___________________|_______|___________|______________________

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STEP 4: COMPARISON TABLE (what the patterns mean)

For each pattern, mark: P = praised, C = criticized, - = silent

Pattern            | Me | Comp 1 | Comp 2 | Comp 3 | Opening?
-------------------|----|--------|--------|--------|---------
___________________|____|________|________|________|_________

An OPENING exists when:
- a competitor is repeatedly PRAISED for something you are silent on, or
- a competitor is repeatedly CRITICIZED for something you already do well.

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STEP 5: SHORT LIST (max 3 actions)

1. ______________________________________________
2. ______________________________________________
3. ______________________________________________

Every action must trace to specific reviews you can quote.
If you cannot quote the evidence, it is a hunch, not a finding.

WORKED EXAMPLE (fictional, not a customer result)
Sample: 40 reviews per venue from the same six-month period.
My cafe: 8 coffee-praise mentions, 5 slow-collection mentions, 2 price surprises.
Roastery: 10 coffee-praise mentions, 3 slow-collection mentions, 6 policy complaints.
Brunch restaurant: 7 food-praise mentions, 9 table-wait mentions.
Chain: 6 quick-pickup mentions, 3 food-quality complaints.

Do not equate table waits with takeaway waits. Check service records to
understand your collection delays, then test a smaller preorder menu.
Owner: lunch shift lead. Review: after the defined trial week.
Measures: collection time, order accuracy, paid orders, waste and margin.
Demand at the planned price remains unknown until tested.

Source: diningbrief.com/guides/restaurant-competitor-analysis