Bill Folder for Table Service

If you're running table service venues handing out the bill after the meal, the Foodback Bill Folder is your perfect companion. 90% of your customers will answer!

Some of Our Bill Folder Customers


The Bill Folder

Our smart bill folder is built to blend perfectly into regular restaurant operations. Simply replace your existing folders with ours, and continue as before. The difference in usage is minimal, but the difference in customer insight is huge! Nearly every guest answers the questions when presented with a Foodback Bill Folder.

Intelligent Survey Engine

With Foodback, you get over 40 tailored questions for the restaurant industry, out of the box! Our unique survey engine is built in close collaboration with Kai Victor Hansen, a highly respected professor at the Norwegian School of Hotel Management. Our engine makes sure each guest gets a quick and smooth user exeperience, while the restaurants get powerful insight from nearly every guest. Imagine that!

Powerful Analytics

With Foodback, you’ll have more customer feedback than you have ever imagined! This is what the tech guys refer to as “Big Data”. To get the most out of this information, we have built a simple, yet powerful business intelligence tool. In here we give you both the high level overview, and precise recommendations on where you need to improve.

How it Works

Our Bill Folder Has an Incredible Response Rate of 90%!

Imagine the possibilities you get with all that insight…

Closing the Loop

We deliver an end-to-end customer insight and improvement solution.
With Foodback you’ll always be one step ahead of the competition.

 Selected Data-Driven Improvement Stories

The power of Foodback lays in our ability to measure everything from large to tiny but important details. We have hundreds of stories to tell about data-driven improvements done with Foodback, and here are some of them.

These stories are anonymised, but marked with segment and improvement categories to give context.


Overcooked Food

Customers complained about the cooking of the salmon and vegetables. Our client brought it up in their daily meetings, and they adjusted. The result: complaints stopped.


Poor Follow-up During Meal

Waiters were afraid to push guests too much on refill of drinks, but they were wrong. Guests wanted more follow-up, which was an easy way to increase revenue.


Menu Was Too Complex

They had a too text intensive menu, 100+ guests complained. Our client changed to a more visual menu which was well received.


Outdated Interior

Guest feedback got the management to allocate money for major changes to be implemented following year.


Poor Accoustics

Management thought they had implemented enough measures to improve the acoustics. Guests thought otherwise, our client had to improve.


Too Low Indoor Temperature

Busy waiters did not notice, as they were busy working. Guests on the other hand were freezing, some sitting with their coats on. Temperature was increased and guests stopped complaining.