SECTION 1: Kitchen Execution

Q1. When you're building a new dish, how much do you worry about it becoming a "special" ingredient — something that only shows up in that one dish and nowhere else on the menu? *

Not something we really think about, we build with what we've already got

Sometimes, depends on the dish

Pretty often — we've got a few things sitting in the walk-in for exactly one item

Q2. If a table asks for a plant-based substitution during a rush, what does that actually look like for your kitchen? *

Smooth — it fits right into how we already run the line

Doable, but it slows things down a bit

It really disrupts the flow, and the kitchen feels it

SECTION 2: Front-of-House / Table Execution

Q3. When a server gets asked "is this vegan?" in the middle of service, how does that usually go? *

They answer with confidence, no hesitation

It depends who's working that night

They usually have to check with the kitchen

Q4. Would you say your front-of-house team feels equipped to talk about your plant-based options, or more like they're guessing? *

Equipped — they know the menu and speak to it naturally

A mix — some are strong, others aren't

Mostly guessing

SECTION 3: Vegan Knowledge

Q5. If you're honest with yourself — is your current plant-based option something that was really thought through, or more of a "we needed something on the menu" addition? *

Genuinely thought through — it holds up as a real dish

A bit of both

Mostly the second one

Q6. How confident is your kitchen team in knowing what actually counts as vegan versus just vegetarian or dairy-free — the difference between the categories, not just the labels? *

Very confident, the team gets it

Somewhat — there's some mixing up of the categories

Honestly, not very confident

SECTION 4: Order/Revenue Signal

Q7. How often do your guests actually ask about vegan, vegetarian, or dairy-free options? *

Rarely, if ever

A few times a month

Weekly or more

Q8. If you've got a plant-based item on the menu right now, how's it actually doing in terms of orders? *

Sells well

On the menu, but underperforming or nobody's tracking it

We don't have one yet

SECTION: Order / Revenue Signal

Q9. Has a group booking, private event, or catering inquiry ever slipped away because of a dietary restriction on the guest list? *

Not that we know of

Maybe once or twice

Yes, more than once

Q10. What's the approximate annual revenue for this location? *

Under $500K

$500K–$1M

$1M+

Q11. Are you the one who'd give the go-ahead on a menu change, or would it need to go through someone else? *

I make that call

I can push it through, with sign-off

Not my decision to make

Q12. Is there a menu refresh, new location, or catering push where getting this right would matter soon? *

Yes, within 60 days

Yes, within the next few months

Nothing specific right now

Q13. Where are you at when it comes to putting budget behind this? *

Ready to move on it

Could get there with approval

Not realistic right now

Q14. What city or region is your restaurant in? *

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Full Name *

Website

Email *