You could call the restaurant?
Why? They can alway decline her request.
I have neither Gravy Master nor Kitchen bouquet. I usually make my sauces & gravies from scratch, i.e. with the jus, wine, seasonings, etc. 
I’m guessing a restaurant that goes through this much beef has no need for a coloring agent in their gravy - they probably just make a rich demi-glace using all of their bones/scraps so the color (and luscious flavor) come naturally.
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Extra long roasting of the bones and mirepoix will def help with the dark colour.
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Hmm- I had never even heard of Kitchen Bouquet. Will have to look for it.
Dark stock - and therefore gravy - comes from a few different things . . . but often, deeply browned vegetables and bones. Roasting the bones and vegetables before turning into stock makes a huge difference in color (and flavor). Also, if you’re thickening with a roux, taking that to a dark brown will make a big difference as well.
Reading up a little on Kitchen bouquet - it sounds like it is mainly deeply browned vegetables and caramelized (burnt) sugar. So kind of the same thing but on an industrial scale.
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so weird we posted that at the same time - or I would have just “liked” your post. 100% agree
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In a previous life, I made gallons and gallons of gravy/demi glace and never once use a "darkening agent’. It’s a much longer process to roast bones and veg and then reduce the stock, but a waaaaay better finished product.
Calling the restaurant will probably get you the same answer 
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I don’t use it for gravy. Just to add color to a roast.
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some ideas here
https://www.reddit.com/r/AskSF/s/Pybv7ch8DI
I miss that RSVP column that used to be part of Bon Appetit magazine, where people would ask Bon Appetit to seek out recipes from their favourite restaurants. It used to be possible to search Epicurious for the RSVP recipes but I think the search engine has changed.
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as a home cook, I did once make demi glace.
which is why I now resort to Gravy Master . . .
getting the taste right is one thing, spending hours to get the color…
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I miss the old Bon Appetit. It was a good magazine back then.
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