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* 1. What is your role in the business?

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* 2. What type of venue do you work in?

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* 3. What type of cuisines do you serve at your restaurant?

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* 4. What is the typical spend per head (food only)?

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* 5. . Where is your venue located?

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* 6. Approximately how many covers do you serve per week?

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* 7. How do you source most of your ingredients and supplies?

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* 8. Which dietary requests have increased most in the past 12 months?

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* 9. How much of your menu is now plant-based or meat-free?

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* 10. To what extent do you agree or disagree with the following statements?

  Strongly agree Agree Neither agree nor disagree Disagree Strongly Disagree
Diners are more ambitious with their flavour, dish and cuisine choices than before
Diners value transparency and storytelling around ingredients and suppliers
Guests are eating less overall but expect higher quality and satisfaction
Diners want to learn more about techniques, ingredients, and chef’s knowledge
Expectations of the dining experience are changing faster than ever
Customers are more focused on healthier eating than before
The top dishes I sell are the same as they were five years ago

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* 11. Over the last 12 months, how has your meat purchasing changed?

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* 12. Which proteins are growing fastest on your menu? (Please select upto three)

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* 13. When diners ask for “healthier” food, what do you think they mean?

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* 14. Have you adjusted portion sizes or course numbers over the last 12 months?

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* 15. Which sustainability or provenance claims matter most to your diners?

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* 16. . Would you pay or charge more for verified provenance or sustainability?

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* 17. Have you added any new dishes or flavours (that are outside of what you normally offer), inspired by any of the following cuisines in the last 12 months?

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* 18. When designing dishes, which of the following currently has the greatest influence on your decisions? Please rank the statements in order of importance.

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* 19. Which of the following ingredients or flavour directions are you actively using more of on menus in the last 12 months?

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* 20. How has demand for low/no-alcohol options changed?

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* 21. Which of the following statements describes how guests' spending is shifting?

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* 22. Which tools or technologies have improved kitchen efficiency or creativity in the last 12 months?

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* 23. Which tools or technologies have improved kitchen efficiency or creativity in the last 12 months?

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* 24. What’s the most commercially successful change you have made in the last 12 months and what emotional or functional need did it meet for guests?

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* 25. Which new ingredients or flavours are you most interested in right now and think you might explore in the next 12 months?

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* 26. What do you think will be the biggest challenges for your business in the next 12 months??

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* 27. Do you think the government is doing enough to support the hospitality sector?

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* 28. Please rank in importance the following list of things the government could do to help the hospitality sector.

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* 29. Thank you very much for taking the time to complete this survey. If you wish to be entered into a prize draw, please enter your email address below.

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