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Section A - about your business
Q. Which best describes your establishment?
Café/ Coffee shop
Restaurant (casual dining)
Restaurant (fine dining)
Other
How many guests do you typically serve a week?
< 250
250 - 500
500 - 1000
1000 - 1500
1500+
Section B - Mushroom usage & sourcing
Do you currently use specialist/ premium mushrooms in your restaurant?
Yes, they're consistently on our menu
Sometimes, we experiment with them when possible
No, but we use basic culinary mushrooms on our menu (white button, portobello, chestnut)
No, we use no mushrooms in our menu
Are you interested in specialist mushroom culinary trends to bring to your business?
Premium / Gourmet ( ...)
Wellness / health (...)
Vegitarian / vegan alternatives (....)
No, we are not interested by adding any to our menu
Other
Are there any particular mushrooms you would be excited to produce?
Lion's mane
Reishi
Shiitake
Oyster
King Oyster
Enoki
Nameko
Black trumpet
Maitake
Cordyceps (militaris)
No particular mushroom species
Other
What would you consider the key barriers which has prevented you from entering this sector?
Too expensive / margins don't make sense
Inconsistent supply
Lack of staff training / familiarly
Storage or shelf-life concerns
Not enough customer demand
We’ve considered it but haven’t prioritised it
It’s not something we’ve really considered before
Other
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