Food preparation: The SOP would detail the procedures for preparing each vegetarian menu item, including the ingredients, cooking times and temperatures, and presentation guidelines. The SOP would also include guidelines for ensuring that vegetarian dishes are not contaminated by non-vegetarian items.

Food safety: The SOP would outline the steps required to maintain food safety standards, such as proper storage of ingredients, regular cleaning and sanitization of surfaces and equipment, and protocols for handling and disposing of food waste. The SOP would also include procedures for handling food allergies and special dietary requirements.

Front-of-house operations: The SOP would include guidelines for greeting and seating guests, taking orders, and serving food and beverages. It would also cover procedures for handling payments, resolving customer complaints, and closing out checks.

Staff training: The SOP would detail the training requirements for all staff members, including how to properly handle vegetarian food, how to interact with customers, and how to use equipment and technology. The SOP may also include information on the health benefits of a vegetarian diet and how to communicate this to customers.

Menu changes: The SOP would outline the process for introducing new vegetarian menu items or making changes to existing items. This might include