Questions for Restaurant Managers

How much control do you have over menu items?
How many dishes are made from scratch? Which ones are they?
How many dishes are microwaved? Which ones are they?
Do you buy local produce and protein?
What number of dishes contain organic ingredients?
What percent of the dish is organic?
Do you cook with margerine or butter? or?

They are some questions I am going to start with I am sure the list will grow. Let me know some of your questions.

Thanks,
Denise