On Friday, April 8th, JGL had the great privilege of attending the member’s preview and opening reception for the stunning new Museum of Contemporary Art San Diego in La Jolla, California. JGL worked on several aspects of the MCASD project including development of the vendor business structure and a dual track RFP focused on selecting […]
Read More
The role of technology in the hospitality industry has been hotly contested for some time. While inventory and data management systems have become commonplace because of their ability to quickly and easily cross reference disparate sources of information, other technologies that could potentially take the place of human workers have seen slower adoption rates; however, […]
Read More
If I made mischief the way that Max did, chasing my dog with utensils and threatening to devour my progenitor, my wild rumpus would’ve been toast, but Max is merely sent to bed without supper. Thus begins the hunger induced, fever dream journey of Maurice Sendak’s classic children’s story Where the Wild Things Are, which […]
Read More
Over the holidays, my wife, myself and our dog Theo flew into London, then drove up to Western Scotland for two weeks of peace and quiet on the side of a Loch. On our drive up the M6, passing through the County of Cumbria, we pulled off into the “Tebay Services” area, what we would […]
Read More
Scenario: A charming foodservice consultant (ahem) audit’s an operation and finds that the food quality is not where it needs to be, but your customers will not tolerate a substantial price increase. For some, these two problems are diametrically opposed. How can prices stay low while simultaneously increasing quality? Of course, in a […]
Read More
One of the most important factors in choosing a foodservice provider for a cultural institution is identifying a concept that is aligned with the mission and aesthetic of that institution. Full disclosure…this is also my favorite part of the process. No matter the purpose of your organization, whether you are a music venue that focuses […]
Read More
When JGL guides our clients through an RFP process, some of the primary qualities we look for in a foodservice provider are a willingness to be a true partner and a passion for the mission of the cultural institution. As a former operator, I would frequently look at what resources I could bring to bear […]
Read More
JGL would like to dedicate this to the late Anthony Bourdain, his friends and family. Like so many in our industry, he struggled, but like so many in our industry, he spent the time that he had inspiring us to look beyond our own backyards, to experience other cultures and reach new levels of understanding […]
Read More
I grew up in the restaurant industry. My father had a small inn, 20 rooms in total, along with a fine dining restaurant on a small island in the Chesapeake. It’s cliché, but true…the restaurant industry is in my blood. For the better part of three decades I have either been a waiter, busser, host, […]
Read More