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Chef~ Have you thought about putting together an advisory panel to meet with you once a quarter to share ideas and get feedback? Professionally, I serve on such a group for our university caterer, and they use that time to learn from us what we think about food quality, service etc. In addition to surveys, a panel could help guide you on a more regular basis. And, of course, the panel should be a cross section of your diners.
Also, how engaged is the sorority's house manager? In some houses, this is the person who would help approve menus and provide feedback.
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