Meal plans are synonymous with higher-ed dining; they are the fundamental building blocks of most dining programs and are extremely impactful to the student experience. While we all understand the purpose of a meal plan, many don’t understand the purpose of meal plan structures. Is a block plan better than a meals-per-week (MPW) plan? When […]
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JGL is perhaps best known as a dining consultancy that conducts RFP processes for its higher-ed clients nationwide. While RFP processes are a key part of what we do, we actually see assessments as the most valuable process a higher-ed institution can undertake. All too often a university is sold by an Operator’s well-polished sales […]
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Despite every college & university having its own unique student body, we seem to hear some common themes pertaining to food service operations when we talk to students across the country. Fortunately, JGL has worked with clients throughout the nation and has seen a variety of potential solutions! Here are just a few of the […]
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One of the most common issues we’ve seen in the post-COVID higher-education field is a sudden lack of profitability for food service Operators. This is not surprising with fewer students opting to reside on campus and continuing supply chain issues; but understanding the new realities of higher-education food service doesn’t make it any easier to […]
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A prospective student’s (or the prospective student’s parents) first interaction with a college or university usually occurs online. Websites such as Niche and Princeton Review have become a popular and widely used tool by thousands of aspiring college students each year looking for their home for the next four years. A great part about these […]
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It’s hard to believe it has almost been one year since JGL started offering retail merchandise consulting services! With our dedicated Senior Retail Consultant, John Franzini, we have worked with both past and new clients spanning the museum, zoo, and aquarium worlds. We knew that our experience with food and beverage consulting would be beneficial […]
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As the United States begins to reopen for business in the coming weeks, many of our B&I clients are still looking at how best to balance the safety of their employees while still keeping the on-site F&B operations as successful as possible. Expert panelists representing F&B clients, F&B providers and kitchen designers join the JGL […]
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After two months of working from home, many businesses are looking at re-opening their offices and employee cafeterias. Corporations and food service operators are developing comprehensive COVID plans to minimize employee exposure and maintain social distancing as much as possible. While these plans are commendable, the plans will only be effective if they are well […]
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The 21st century has seen increased awareness of and efforts to be more environmentally focused as we begin to see the effects of global warming. The restaurant and culinary worlds are slowly beginning to transform as well, as new demands are put on the global food supply and customers increasingly demand ethically sourced food. One […]
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Whether you’re an aspiring chef or don’t know the difference between brie and brioche, you probably love Thanksgiving. It’s a time to gather around the table with your family, share great food, and be thankful for all that has happened over the past year. I have fond memories of catching up with my grandparents, aunts, […]
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