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The Prep Survey
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1.
Where are you located?
2.
What is your job title?
Owner/Managing Partner
Chef/Kitchen Lead
General Manager/Operations Manager
Front-of-House Manager
Wait Staff/Server Sommelier/Beverage Director
Catering or Events Manager
Marketing/Promotions
Other
3.
What is the ownership model of the place you work at?
Independently owned
Part of a restaurant group
Franchise
Other
4.
How many restaurant locations do you currently own or operate?
1
2–3
4–5
6–10
10+
5.
How long have you worked in the restaurant industry?
Less than 1 year
1-3 years
3 - 9 years
10 - 14 years
15+ years
6.
How big is your team?
Fewer than 5
5–9
10–19
20–99
100+
7.
What is your company’s revenue?
Pre-revenue/Startup (not yet generating sales)
Under $250K
$250K–$499K
$500K–$999K
$1M–$4.99M
$5M+
8.
How much do you budget annually for acquiring new technology aimed at supporting business operations?
Less than $10,000
$10,000 - $50,000
$50,001 - $100,000
$100,001 - $500,000
More than $500,000
Unknown
9.
What kind of technologies do you use? (Select all that apply)
POS or restaurant management software
AI or automation tools
Online ordering or reservations systems
Marketing or SEO services
Catering or delivery partnerships
Staff training or HR tools
Other
10.
What types of products or services are you considering purchasing in the next 12 months?
POS or restaurant management software
AI or automation tools
Online ordering or reservations systems
Marketing or SEO services
Catering or delivery partnerships
Staff training or HR tools
Other
11.
When it comes to purchasing new products or services for your restaurant, how much decision-making power do you have?
I make the final decision
I share decision-making with others
I recommend, but don’t make the final call
I’m not involved in purchasing decisions
12.
What types of services does your firm currently outsource or seek external help with?
Marketing or social media
Website or SEO
IT or cybersecurity
Bookkeeping or accounting
HR or payroll
POS or restaurant management software
None
Other
13.
What topics are you most interested in reading about in The Prep?
Restaurant tech and AI tools
Marketing and growing your customer base
Hiring and team management
Menu pricing and financial tips
Compliance and regulation updates
Reducing burnout and workload
Expanding or opening new locations
Other
14.
How many times a week would you like to receive The Prep?
Once a week
Twice a week
Three times a week
15.
What’s the biggest professional challenge you’re facing right now?
Hiring and keeping qualified staff
Attracting new guests and growing repeat business
Rising food, labor, and overhead costs
Meeting customer expectations
Managing online reviews and reputation
Implementing or upgrading restaurant tech
Staying compliant with health and safety regulations
Competing with other restaurants in the market
Other
16.
In a typical week, what eats up most of your time?
Communicating with guests or handling customer issues
Ordering, inventory, or managing suppliers
Scheduling and managing staff
Marketing, social media, or finding new customers
Accounting, payroll, or tracking expenses
Menu development or sourcing new ingredients
Researching or implementing new restaurant tech
Staying on top of regulations, training, or certifications
Other
17.
Where do you see your restaurant (and yourself) in five years?
Growing my restaurant’s size reputation, or customer base
Expanding into new concepts, cuisines, or locations
Step back to focus on leadership, strategy, succession
Transitioning into catering or packaged goods
Opening or joining a larger group or hospitality brand
Starting a new restaurant or food-related business
Specializing further in a niche cuisine or concept
Teaching, mentoring, or consulting in the industry
Exploring opportunities outside restaurant ownership
Retiring or scaling back my workload significantly
18.
Are you interested in webinars about the restaurant industry?
Yes
No
I'm not sure
19.
Where do you usually get your restaurant news and industry insights, outside of The Prep?
Restaurant and hospitality newsletters
Industry associations, conferences, or training events
LinkedIn, Instagram, or other social media
Podcasts or YouTube channels
Food blogs, chef websites, or trade publications
Mainstream media (e.g., NYT, WSJ, Bloomberg)
I don’t regularly follow restaurant news
Other
20.
Are you interested in being on a The Prep advisory board?
Yes
No
I'm not sure
21.
Are you open to being contacted for more insights?
Yes
No, I'm not sure