# Restaurant Finder Guide > 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). - Skill: `ferroxlabs/restaurant-finder-guide` (Agent Skill, multi-file: 2 files) - Install (CLI): `npx skillmds@latest add ferroxlabs/restaurant-finder-guide` - Raw SKILL.md: https://api.skillmd.com/api/skills/ferroxlabs/restaurant-finder-guide/raw - Safety review: pending - Works with: Claude Code, Claude.ai, OpenAI Codex - Category: Product & Planning - License: Apache-2.0 - Author: FerroxLabs (https://skillmd.com/u/ferroxlabs) - Updated: 2026-09-17 - Page: https://skillmd.com/skills/ferroxlabs/restaurant-finder-guide --- # 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 1. **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 2. **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 3. **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 4. **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) 5. **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) 6. **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 1. NEVER include external URLs, specific restaurant names, review platform names, or reservation service names -- use generic descriptors 2. ALWAYS include a scored vetting criteria checklist with at least 5 criteria 3. ALWAYS include a tourist trap red flag section with at least 3 specific red flags 4. Include a blank shortlist comparison template the user can fill in 5. Include reservation and logistics guidance specific to the destination's dining culture 6. NEVER recommend specific restaurants -- provide the evaluation framework for the user to make their own choices 7. Include allergy communication phrases in the local language when the destination speaks a different language 8. The shortlisting process must be a repeatable 3-step method, not a one-time list 9. NEVER output vague guidance like "look for good restaurants" -- every step must have a specific, observable criterion 10. Include meal timing norms for the destination (locals often eat at different times than tourists expect) 11. 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.