Reusable Food Ware Survey for Dine-In Customers

The City is seeking your feedback on reusable food ware for dine-in customers and single-use plastic reduction. Your feedback will help guide a potential citywide ordinance. Completing the survey also helps us identify and share resources to support businesses interested in making the switch to reusables.

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1. Business Name (Required.)

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2. Type of dining establishment: (Required.)

Fast Food; Uses all disposable food ware

Full-Service Restaurant; Uses all reusable food and disposable food ware is only provided for to-go/takeout orders

Fast Casual; Uses all reusable food ware

Fast Casual; Uses a mix of both reusable and disposable food ware

Bakery/Cafe/Ice Cream/Boba Shop etc.; Uses a mix of reusable and disposable food ware

Other (please specify)

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3. Percentage of customers that dine on premises (based on your best estimate): (Required.)

100

Clear

i We adjusted the number you entered based on the slider’s scale.

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4. Do you currently use reusable dishware (plates, cups, utensils) for dine-in customers? (If yes, fully – skip to question 8) (Required.)

Yes, Fully

Yes, Partially

Other (please specify)

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5. If no, what kind of dishware do you primarily use for dine-in customers?

Single-use plastic

Single-use paper

Compostable dishware

Other (please specify)

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6. If no, what barriers do you foresee in transitioning to reusable dishware? (Check all that apply)

Cost of purchasing reusable dishware

Lack of dishwashing equipment

Increased labor for dishwashing

Storage space for reusable items

Concerns about sanitation and hygiene

High turnover of dishware (loss or breakage)

Other (please specify)

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7. If no, what support would make the transition to reusable dishware easier for your restaurant? (Check all that apply)

Financial assistance or grants

Access to affordable dishwashing equipment

Training for staff on reusable dishware management

Guidance on complying with health and safety regulations

Bulk purchasing programs for reusable items

Other (please specify)

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8. Approximately, how many dine-in customers do you typically serve per day?

1000

Clear

i We adjusted the number you entered based on the slider’s scale.

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9. How important is reducing single-use waste to your business? (Required.)

Extremely important

Very important

Somewhat important

Not at all important

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10. For disposable/takeout materials – what material type do you use? (select all that apply) (Required.)

Plastic

Plastic-lined paper

100% natural fiber based (such as paper, cardboard, or bamboo)

Compostable plastic

Other (please specify)

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11. Would you support a city-wide ordinance mandating the use of reusable dishware for dine-in customers? (Required.)

Yes

Neutral/Undecided

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12. Do you have any other suggestions, concerns, or recommendations regarding the potential transition to reusable dishware for dine-in customers? (optional)

100% of survey complete.

Reusable Food Ware Survey for Dine-In Customers

Question Title

* 1. Business Name (Required.)

Question Title

* 2. Type of dining establishment: (Required.)

Question Title

* 3. Percentage of customers that dine on premises (based on your best estimate): (Required.)

Question Title

* 4. Do you currently use reusable dishware (plates, cups, utensils) for dine-in customers? (If yes, fully – skip to question 8) (Required.)

Question Title

* 5. If no, what kind of dishware do you primarily use for dine-in customers?

Question Title

* 6. If no, what barriers do you foresee in transitioning to reusable dishware? (Check all that apply)

Question Title

* 7. If no, what support would make the transition to reusable dishware easier for your restaurant? (Check all that apply)

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* 8. Approximately, how many dine-in customers do you typically serve per day?

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* 9. How important is reducing single-use waste to your business? (Required.)

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* 10. For disposable/takeout materials – what material type do you use? (select all that apply) (Required.)

Question Title

* 11. Would you support a city-wide ordinance mandating the use of reusable dishware for dine-in customers? (Required.)

Question Title

* 12. Do you have any other suggestions, concerns, or recommendations regarding the potential transition to reusable dishware for dine-in customers? (optional)

1. Business Name (Required.)

2. Type of dining establishment: (Required.)

3. Percentage of customers that dine on premises (based on your best estimate): (Required.)

4. Do you currently use reusable dishware (plates, cups, utensils) for dine-in customers? (If yes, fully – skip to question 8) (Required.)

5. If no, what kind of dishware do you primarily use for dine-in customers?

6. If no, what barriers do you foresee in transitioning to reusable dishware? (Check all that apply)

7. If no, what support would make the transition to reusable dishware easier for your restaurant? (Check all that apply)

8. Approximately, how many dine-in customers do you typically serve per day?

9. How important is reducing single-use waste to your business? (Required.)

10. For disposable/takeout materials – what material type do you use? (select all that apply) (Required.)

11. Would you support a city-wide ordinance mandating the use of reusable dishware for dine-in customers? (Required.)

12. Do you have any other suggestions, concerns, or recommendations regarding the potential transition to reusable dishware for dine-in customers? (optional)