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F&B Operations Survey
This short survey explores challenges F&B operators face around recipe costing, inventory, waste, compliance, and menu decisions. It takes about 12–15 minutes. There are no right or wrong answers, and your responses are confidential.
Section 1 — About You & Your Operation
If you'd like to stay in touch as this research continues, you can leave your email below. This is completely optional — everything else in this survey stays anonymous.
What is your role?
*
How many outlets/locations are you responsible for?
*
A
1 (single site)
B
2–3
C
4–9
D
10–24
E
25+
What type of operation is this?
*
A
Independent restaurant
B
Hotel F&B
C
Catering/events
D
Quick-service/fast-casual
E
Multi-outlet restaurant group
F
Central production/commissary kitchen
G
Other
Roughly how many active recipes and menu items are you currently managing?
*
A
Fewer than 25
B
25–75
C
76–150
D
151–300
E
300+
Which of the following are you personally responsible for, or closely involved in?
*
Recipe costing / food cost
Inventory & procurement
Menu design & pricing
Compliance / HACCP / food safety
None of these
Submit
