The CurEater: Because Art Nourishes Food – I’ll Eat You Up!
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 w
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
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
The Appeal of Food Halls and Markets
The recent explosion of food halls across the United State is hard to miss. The number of food halls in the US is expected to triple to almost 300 by the end of 2020. Most major ci
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
Stop…In the Name of Grub!
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
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
Matchmaker, Matchmaker Find Me…. an Operator?
JGL manages 15-20 RFP processes every year and after more than 20 years of doing this I still find it fascinating. It is a lot like match making; sometimes it is all about the fit.
#DOYOURPARTIN2019
Many years ago I decided to make the same resolution every year, not to make promises that I couldn’t keep. Clever, right? I thought so. How many times can I say that I want to e
Quality is the Secret Sauce!
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 tol