What this audience checks
Guests with dietary requirements do not browse, they verify: is this vegan or only vegetarian, is there dairy in the sauce, is the kitchen separated, what is gluten-free. A menu without labelling forces every one of those into a conversation with a server who may be guessing. This audience is also unusually loyal and well-connected, so getting it right converts one guest into a group, and getting it wrong travels equally fast.
What we build for a vegetarian restaurant
First, a menu with precise dietary labelling and allergen data per dish, which is the entire decision for this audience. Second, kitchen practice described — separation, shared fryers, substitutions — because informed guests ask and inconsistent answers lose them. Third, delivery and booking, since this audience travels to eat and plans ahead. Fourth, an events calendar, as vegetarian venues function as community spaces and that is a substantial part of their trade.