Mystery Diner and Secret Diner Restaurant Assessment in Dubai
A secret diner who tells you whether the meal felt worth the price.
Unannounced secret-diner visits to restaurants and cafés in Dubai, Abu Dhabi and across the UAE. Every touchpoint from booking to the bill is graded against your price per head, with a written verdict on value and the changes that would lift it.
What is assessed
| Touchpoint | What the assessor records |
|---|---|
| Booking | Ease, confirmation message, how special requests are handled |
| Arrival | Acknowledgement time, the host stand, seating |
| The table | Napkins, cutlery, glassware and whether they match the price |
| Service | Menu knowledge, pace between courses, clearing, water |
| Food and drink | Temperature, presentation and consistency with the menu's promise |
| Bill and goodbye | Speed, presentation, payment at the table, the farewell |
How it runs
A first assessment is usually two to three paid meals on different days, including at least one busy service. The cost of the meals is agreed in advance and added at cost.
Every observation is recorded with its time, what was expected and what was found. Each touchpoint is graded Generic, Considered, Distinct or Signature against your price and positioning, and the report lists the smallest changes that would lift it, in order of priority. Critical hygiene, safety or legal issues are reported to you at once.
Independent and confidential. We never sell a grade, we take no commission from suppliers we recommend, and we never publish our clients.
Fees are fixed before the first visit and depend on the number of visits and locations. An AED 500 booking fee secures your place.
See a sample reportQuestions
Can you tell me if my restaurant feels worth its prices?
Yes. That is the core question of every assessment: each touchpoint is graded against the price per head, and the report gives a plain verdict on perceived value.
Do your diners have restaurant experience?
Assessments follow the house method and written criteria, and the house brings in hospitality practitioners where a concept calls for it.
Do you assess new restaurants?
Yes, including during soft opening and the first weeks, when habits are still forming.