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Self-service technology (SST) has been increasingly integrated into today’s service industry. The ability to understand how customers perceive SST and improve its quality is therefore important for both researchers and practitioners. Applying the Quality Function Deployment (QFD) methodology, this research established an SST House of Quality (HoQ) structure for restaurants by synthesizing the inputs of consumers and restaurant industry experts, the managers. This HoQ presents a relationship matrix that allows restaurants to assess SST attributes in relation to SST technical design specificities in a measurable way. Such a relationship matrix can assist in designing restaurant SST to deliver better service and customer experiences. This research thus provides an illustration of how the QFD method can be a useful tool in SST service design in restaurants.