Screen Reader Mode Icon Check SCREEN READER MODE to make this survey compatible with screen readers. Dining Survey 2025 Question Title * 1. What is your user role? Manager/Chef Dietitian Assistant Administrator Other (please specify) OK Question Title * 2. Has your food budget changed this year? Yes - increased: I have more dollars to spend on food Yes - decreased: I have fewer dollars to spend on food No change OK Question Title * 3. How many dining venues are on your campus? 1 2-3 4+ OK Question Title * 4. Rate the importance of each dining program element to your operation's success Not important Somewhat important Important Fairly important Very important Food cost Food cost Not important Food cost Somewhat important Food cost Important Food cost Fairly important Food cost Very important Menu variety/regulatory compliance Menu variety/regulatory compliance Not important Menu variety/regulatory compliance Somewhat important Menu variety/regulatory compliance Important Menu variety/regulatory compliance Fairly important Menu variety/regulatory compliance Very important Considerations for special dietary needs Considerations for special dietary needs Not important Considerations for special dietary needs Somewhat important Considerations for special dietary needs Important Considerations for special dietary needs Fairly important Considerations for special dietary needs Very important Mobile capable Mobile capable Not important Mobile capable Somewhat important Mobile capable Important Mobile capable Fairly important Mobile capable Very important Medical record integrations Medical record integrations Not important Medical record integrations Somewhat important Medical record integrations Important Medical record integrations Fairly important Medical record integrations Very important Analytic reporting Analytic reporting Not important Analytic reporting Somewhat important Analytic reporting Important Analytic reporting Fairly important Analytic reporting Very important Incorporating your brand Incorporating your brand Not important Incorporating your brand Somewhat important Incorporating your brand Important Incorporating your brand Fairly important Incorporating your brand Very important Menu customization Menu customization Not important Menu customization Somewhat important Menu customization Important Menu customization Fairly important Menu customization Very important OK Question Title * 5. Choose the menu frequency that best describes your facility: Weekly Bi-monthly (2-week) 3-week cycle 4+ week cycle OK Question Title * 6. Is your menu selective, non-selective, or both? Selective Non-selective Both OK Question Title * 7. Select all that apply for your menus. Main, no alternates Main with alternate Main with always available Main with multiple options OK Question Title * 8. Do you build your own menus or purchase pre-built menus? Build own Purchase prebuilt Use MealTracker and customize Other (please specify) OK Question Title * 9. What feature enhancements would you find valuable to your organization success? Food safety monitoring (which would include digital food temperature logs, equipment temp logs, etc.) Staffing/labor calculations Self-serve order portal/resident family portal Cost spend down/spend analysis Maintaining historical meal selection Clinical nutrition documentation tools/forms Other (please specify) OK Question Title * 10. Does your dining venue have a need for point-of-sale (POS) functionality? Yes No In the future OK Question Title * 11. Please rate in order of importance the features you feel strengthen your dining program (with 1 being the most important and 5 being the least important). OK Question Title * 12. Please rank the top challenges facing your dining operations today. OK Question Title * 13. How many therapeutic diets does your menu cover at your location? Select all that apply. Low Sugar Low Sodium High Protein High Fiber Whole Grain Low Saturated/Trans Fat No Artificial Color/Flavors Unprocessed High Vitamin/Minerals Low Carb Low Calorie Non-GMO Foods Organic Plant-Based Sustainably Sourced Non-Dairy/Dairy Alternatives Electrolytes Special Nutrient Profile Vegan/Vegetarian Special Diet (Keto, Atkins, etc.) Unpasturized None of the above OK Question Title * 14. What electronic health record does your location use? MatrixCare SigmaCare Point Click Care Wellsky Paragon Cerner Epic NetSmart Other (please specify) OK Question Title * 15. What dining technology investments have you made or do you plan to make in the future? Online/mobile ordering Smart device ordering Digital menu boards Ordering kiosks/self-serve check-out Technology to capture resident feedback on meals Technology to improve labor and resource productivity Other (please specify) OK Question Title * 16. Who is your primary food distributor? Sysco USFoods Performance Foods Gordons Reinhart BenEKeith Other (please specify) OK Question Title * 17. What was your most recent customer satisfaction score in food service? Extremely satisfied Somewhat satisfied Neutral Somewhat Dissatisfied Dissatisfied Unknown OK Question Title * 18. Have you implemented the IDDSI (International Dysphagia Diet Standards Initiative) at any level? Yes No Partial Not planning to What is IDDSI? OK Question Title * 19. Which of the following best describes the preferences of your residents? The Adventurer: Loves trying new dishes and bold flavors The Classic Enthusiast: Prefers familiar, traditional dishes The Comfort Seeker: Finds joy in sticking to the same meals OK Question Title * 20. Please share any other challenges you face or questions you have about running a successful dining services program. OK DONE
