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
Rethink. Refresh. Rebid? Tools to Prepare for Your Future Campus Dining Program
Does your campus dining contract expire in the summer of 2027? If you said yes, it’s time to evaluate your program. Whether you’re considering renegotiating with your current p
Food Service Technology in a PAC Setting
💡 Key Insight: Food Service Technology in a PAC Setting Technology is reshaping the pre-show and intermission dining experience at performing arts centers. The right investments
Museum of Contemporary Arts San Diego will Celebrate their Grand Re-Opening in April
JGL was retained by the Museum of Contemporary Arts San Diego to assist with a feasibility study, food service vendor selection process and rental program development. JGL worked w
50% of Nothing is Nothing!
Negotiating a higher commission or lower fees isn’t always the best strategy. While earned income is important, there are times when a higher commission can result in lost revenu
4 Restaurant Concepts in 1 Kitchen = 100% Awesome
By: Colleen Geyer Pittsburgh, Pennsylvania is a small but mighty city that has really stepped up its game in the restaurant industry over the past few years. A shining example of t
Flora Bar at the Met Breuer
Met Breuer’s hot new restaurant Flora Bar listed as on the top twenty NYC restaurants of 2017 (selection process managed by JGL) https://www.nytimes.com/interactive
The Café Carnegie Review
Previously the subject of articles regarding poor dining options, Carnegie Museum of Pittsburgh leadership was thrilled with the positive press garnered by their new relationship w
Esker Grove at the Walker Art Center
Walker Art Center’s Esker Grove nominated for a James Beard (selection process managed by JGL) https://www.gomn.com/life/12-local-chefs-restaurants-are-nominated-for-prestigious-