Do You Have a ‘High Level’ Understanding of Your Zoo or Aquarium’s Food Service Operation? JGL Shares Tricks of the Trade to Do a Self-Assessment!
If you manage food service or retail at a zoo or aquarium, how do you know if the program is actually performing well — or just performing well enough? A structured self-assessme
Looking Back at 2021
It’s always exciting to look back on a full year and take a moment to revel in all that was accomplished. Team JGL was very busy in 2021! See some of this year’s company highli
Finding the Right Vendor is a Big Piece of the Puzzle
There’s an art to developing a bidders list for both food service and retail RFP’s. Developing the perfect bid list starts with getting to know the client’s organization and
5 Pro Tips for Increasing Museum Retail Sales During the Holidays…
The holiday season is the single most important revenue period for most museum shops — but many institutions arrive at it without a clear strategy. What are the five practices th
Hire a Consulting Firm with the Right Experience
Not all food service consulting firms are the same — and choosing the wrong one for an RFP, assessment, or contract negotiation can cost an institution far more than the consulti
Four Points to Keep in Mind When Forming a Selection Committee
An RFP process is a serious commitment. When an institution or organization decides to invest in selecting a new food service or retail operator, having the right people on the int
How to Increase the Per Capita Concession Sales at your Performing Arts Center
As performing arts centers start to re-open, many are evaluating their food and beverage offerings. We know from our work with performing arts organizations across the country that
Small Museums May Need Creative Solutions for Visitor Dining
Small museums hold a special place in our hearts. Their larger counterparts, like the National Museum of Natural History and the Philadelphia Museum of Art, have food service provi
How Can You Ensure Your Food Service Operation Is Cutting the Mustard?
Corporate food service programs are expensive to operate and difficult to evaluate — especially when the operator is the one providing the performance data. How do you know if yo
Corporate Dining FAQs
Years ago, JGL’s social media channels hosted a “FAQ Tuesday”. In recent months, we have had a few requests to bring it back. Instead, we are replicating our top eigh