Client Questionnaire
This helps us begin the menu proposal phase
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Email *
Thank you for taking the time to fill this out.  We look forward to working with you soon!  
Client Name *
Client Physical Address: *
Client Phone: *
1. How many times do you need help getting food on the table? Breakfast? Lunch? Dinner? *
2. How many people will we be feeding per meal? *
3. What are you currently doing for breakfast, lunch and dinner? *
4. Pasta- Entrees? Hot or Cold? If we’re doing pasta - are we opting for whole wheat? Regular?  Gluten free? *
5. Soups-Main dish? With protein?  Hearty or more smooth varieties? *
6. Salads- Main dish?   *
7. Side salads-rice, potato, pasta? *
8. Meatless meals-Vegetarian? Vegan? These will help reduce grocery bills.   *
9. Beef-Steak/Roast/Ground Round? *
10. Pork-Roasts/Chops/Ground/Ribs/Bacon? *
11. Chicken-Breast/Thighs/Ground? *
12. Turkey-Breast/Ground? *
13. Fish? Favorite kinds? *
14. Meatloaf-Traditional? Veggie Herb curry? Country Style with glaze? *
15. Spaghetti with Meatballs? Mac & Cheese? When we prepare these for clients - it’s an excellent way for us to sneak in veggies to unsuspecting picky people.   *
16.Beans & Grains? Quinoa/Bulgar/Barley/Coucous/Millet? Black Beans? Pinto? Kidney? *
17. Nuts-Walnuts/Cashews/Almonds/Hazelnuts/Peanuts? *
18. Cheese- Stinky? American? Bring on the cheese!? *
19. Quiche? Breakfast Casseroles? Frittatas? Breakfast for dinner? *
20. Favorite veggies? *
21. List vegetables that you never want to see cross the threshold of your home: *
22. List other food dislikes (flavor combos, textures): *
23. List all known allergies or specific dietary needs: *
24. Rate preference of spicy food- bland/mild/moderate/very? *
25. International Cuisines- list the favorites or dislikes: Chinese/ Mexican/Thai/ Indian *
26. May I cook with wine/liquor if the recipe calls for it? *
27. How involved would you like to be in the cooking process? Trick question!  Are we working with any time constraints?  Do we have time to toss something in the oven for 30 minutes?  Or finish on the stovetop?   *
28. Portion size? What does a typical plate look like? Are eating off salad plates or dinner plates? *
29. What is our preference on organics?  Our chefs will typically shop the dirty dozen, purchase meats with minimal processing, no antibiotics and will source dairy that is free from added hormones. *
30. For heating dishes - what is your preference?  Oven? Stovetop? Microwave? Toaster Oven? *
31. Any known conditions that would prohibit the use of salt?  Fat?   *
32. Besides dinner, are you interested in exploring areas for us to create dishes for you?  Snacks? Smoothies? To go breakfasts?  Easy heat and serve lunches?   *
33. For us to be in your home, what time of day works best? Morning or afternoon?  What is your preferred day of the week if we have it available?   *
34. What goals are you trying to achieve by hiring our services?  How can we best help you?   *
By checking this box I understand that while Round the Table will do their best to accommodate all allergens and dietary concerns, I agree and understand that the chefs cooking for me are are not certified dietitians or licensed nutritionists.   *
Required
We strive to create a menu that fits your lifestyle and helps you to achieve your goals. If you would like to work with someone to further understand your diet-specific needs, order a blood test for sensitivities or  have a licensed nutritionists help Round the Table create a plan for you, please inquire and we will connect you!   *
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