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Food service & retail consulting for cultural institutions, higher education, corporate dining, and convention centers.

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Request Consultation
JGL Consultants
  • Home
  • About
    • Team
      • Tracy Lawler
      • Brooke Botwinick
      • Connor Leahy
      • Colleen Geyer
      • Hollie Altman
      • John M. Franzini
      • Barry Skown
      • Lisa Baptista
      • Martin Thorson
      • Elise Ruf
    • Testimonials
  • Services
    • Food & Beverage Consulting
    • Retail Consulting
  • Clients
    • Corporate Dining
    • Higher Education
    • Museums
    • Performing Arts Centers
    • Zoos, Aquariums & Botanical Gardens
    • Convention Centers & Other
  • Projects
  • Resources
    • Blog
    • Brochures
    • Presentations
    • FAQ
    • Glossary
  • Contact
    • Request Consultation
JGL Consultants
  • Home
  • About
    • Team
      • Tracy Lawler
      • Brooke Botwinick
      • Connor Leahy
      • Colleen Geyer
      • Hollie Altman
      • John M. Franzini
      • Barry Skown
      • Lisa Baptista
      • Martin Thorson
      • Elise Ruf
    • Testimonials
  • Services
    • Food & Beverage Consulting
    • Retail Consulting
  • Clients
    • Corporate Dining
    • Higher Education
    • Museums
    • Performing Arts Centers
    • Zoos, Aquariums & Botanical Gardens
    • Convention Centers & Other
  • Projects
  • Resources
    • Blog
    • Brochures
    • Presentations
    • FAQ
    • Glossary
  • Contact
    • Request Consultation

Author: Brooke Botwinick

HomePosted by Brooke Botwinick(Page 4)
Sarasota Foodservice Consultants
November 30, 2020
By Brooke Botwinick
Our Clients in the News

Sarasota Art Museum

Congratulations to our clients at the Sarasota Art Museum! JGL managed a vendor selection process for the Museum in 2019. Check out the link below from Edible Sarasota for more inf

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Foodservice consultants for Zoo
August 13, 2020
By Brooke Botwinick
Food for Thought

“Excellent Zoo, Terrible Food Court”

Museums, Botanical Gardens and Performing Arts Centers have spent more than a decade changing the perception of what it means to dine on-site at a cultural institution; Flora Bar a

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JGL Foodservice Consultants in the News
August 11, 2020
By Brooke Botwinick
Food for Thought

JGL in the news!

A good read on industry insights into higher ed and re-openings: College and University Dining Operations Retool to Meet Safety Standards

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Top 15 COVID-19 Defense Tools by JGL Foodservice Consultants
June 15, 2020
By Brooke Botwinick
Food for Thought

Top 15 COVID-19 Defense Tools by JGL Foodservice Consultants

Since the outbreak of COVID-19, there has been an overwhelming amount of theoretical discussion surrounding how to create safe and effective plans for re-integration. Social distan

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Interior view of the Peabody Essex Museum featuring an expansive dining area with round tables set for events, large skylights allowing natural light, and modern architectural elements, relevant to JGL's food service assessment and RFP process post-renovation.
April 13, 2020
By Brooke Botwinick
The New Normal

Finding the New Normal in the Event Industry: How acting now can help your business in the future

JGL hosted a webinar on Friday, April 10, 2020 with a panel of experts to address how the event rental business is trending currently, what can be done now to help facilitate a pos

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Food Service Fun Facts
December 5, 2019
By Brooke Botwinick
Food for Thought

Fun Facts About 2019 and JGL!

This has been a very exciting year for JGL. In addition to having the opportunity to work with many new clients throughout 2019, JGL has…. 1. Added two new team members to the JG

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ways to market venues
October 14, 2019
By Brooke Botwinick
Food for Thought

Venue Marketing Gone Wild!

JGL is always interested in speaking with event industry professionals who are finding new and inventive ways to market their venues. We recently interviewed Robert Severini, Direc

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Off the Rez Cafe to Open at the Burke Museum in Seattle
August 23, 2019
By Brooke Botwinick
Our Clients in the News

Off the Rez Cafe to Open at the Burke Museum in Seattle!

We love sharing exciting news about our clients… Off the Rez, Seattle’s only Native American food truck will be opening a permanent location at the new Burke Museum in

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August 1, 2019
By Brooke Botwinick
Food for Thought

JGL Summer Re-Treat 2019!

We love talking about our clients and food service trends across the country, but for this blog entry, we are going to talk about the JGL team! Our team has grown over the past two

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February 18, 2019
By Brooke Botwinick
Our Clients in the News

The Restaurant at the Norton Museum of Art

Congratulations to the Norton Museum of Art and Constellation Culinary Group on the opening of The Restaurant! JGL is proud to have worked on this exciting project.   See the

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Posts pagination

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Recent Posts

April 6, 2026
By Brooke Botwinick
Food for Thought

The Power of a Food Service Feasibility Study: Data That Drives Better Decisions

Food service programs are complex and require significant investment and careful planning. Whether an organization is launching a new dining venue, renovating facilities, or rethin

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March 9, 2026
By Brooke Botwinick
Food for Thought

Food Service at Convention Venues: Balancing Control, Risk, and Return

Food and beverage programs in convention and exposition venues sit at the crossroads of guest experience, financial performance, and operational complexity. As markets shift and ex

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January 13, 2026
By Brooke Botwinick
Food for Thought

Martin Thorson joins as Leader of Convention Center Consulting Practice

JGL Consultants is pleased to announce that Martin Thorson has joined the firm to lead its Convention Center Consulting practice. Martin brings more than two decades of executive l

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December 16, 2025
By Brooke Botwinick
Food for ThoughtRetail

A Look Back at 2025…

It’s that time of year – a time to reflect and take pride in all you’ve accomplished. It has been another banner year at JGL, and we wanted to share some of this year’s

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October 15, 2025
By Brooke Botwinick
Retail

Merch with Meaning

For many cultural institutions, retail operations are far more than souvenir stands — but are they being used to their full potential? The merchandise strategy, not just the shop

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JGL Consultants Food Service and Retail Consulting

JGL Consultants is a boutique food service and retail consultancy specializing in cultural institutions, higher education, corporate dining and convention centers. For 40+ years we have bridged the gap between institutional clients and the operators that serve them, delivering optimized financial results, stronger vendor relationships, and measurably better guest experiences.

732.274.1694
in**@************ts.com
224 Cleveland Ln, Princeton, NJ 08540

 

WBENC certified women-owned business
Services
  • Food & Beverage Consulting
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  • Retail RFP
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  • Zoos, Aquariums & Botanical Gardens
  • Performing Arts Centers
  • Higher Education
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  • Convention Centers & Other
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Food service and retail consulting for performing arts centers, museums, universities, & convention centers.

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    How did you hear about us?

    Expert Insights on Cultural Institution Dining

    Brooke Botwinick provides specialized commentary on how museums, zoos, and botanical gardens are transforming their dining programs into destination-worthy culinary experiences. Her articles explore the shift from traditional, uninspired museum cafeterias to innovative, locally sourced eateries that enhance the overall visitor experience.

    Through case studies and industry analysis, these insights highlight successful partnerships between cultural venues and top-tier foodservice operators, emphasizing design, menu diversity, and revenue generation.

    Navigating RFPs for Institutional Foodservice

    The Request for Proposal process is a critical step for cultural, corporate, and educational institutions looking to secure reliable and visionary café operators. Brooke Botwinick's expertise guides organizations through structuring RFPs that align with their specific operational goals and visitor demographics.

    By establishing clear evaluation criteria and leveraging industry benchmarks, institutions can successfully partner with foodservice vendors that excel in both culinary execution and financial sustainability.