We are looking for:
- Those who work in an establishment that is either independent or part of a small chain with less than 30 outlets
- Who influence the menu and purchase decision for the food at their establishment (e.g., Manager, Founder, Owner, Chef, Sous Chef etc.)
- Who would class themselves as either a Fast casual operator OR a Casual dining operator(see descriptions below)
We are looking to speak with those in Independent/Small Chain Eateries who have influence over the menu and purchase decision for the food at their establishment. We are particularly interested in speaking with those who would class themselves as either a Fast casual food operator or a Casual dining food operator.
Fast casual food operators
Outlets which serve more premium fast food and/or have unique/contemporary branding. The outlet will probably offer eat in, collection & delivery. If you eat in, you still order and collect your food at the counter. Price points are higher than a typical takeaway.
Casual dining food operator
Informal restaurants. The outlet will probably offer eat in, collection and delivery. If eating in, you place your order and food is brought to your table by a server. It’s usually higher price point than fast food/fast casual, and but not as premium as fine dining.