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Food service & retail consulting for cultural institutions, higher education, corporate dining, and convention centers.

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Request Consultation
JGL Consultants
  • Home
  • About
    • Team
      • Tracy Lawler
      • Brooke Botwinick
      • Connor Leahy
      • Colleen Geyer
      • Hollie Altman
      • John M. Franzini
      • Barry Skown
      • Lisa Baptista
      • Martin Thorson
      • Elise Ruf
    • Testimonials
  • Services
    • Food & Beverage Consulting
    • Retail Consulting
  • Clients
    • Corporate Dining
    • Higher Education
    • Museums
    • Performing Arts Centers
    • Zoos, Aquariums & Botanical Gardens
    • Convention Centers & Other
  • Projects
  • Resources
    • Blog
    • Brochures
    • Presentations
    • FAQ
    • Glossary
  • Contact
    • Request Consultation
JGL Consultants
  • Home
  • About
    • Team
      • Tracy Lawler
      • Brooke Botwinick
      • Connor Leahy
      • Colleen Geyer
      • Hollie Altman
      • John M. Franzini
      • Barry Skown
      • Lisa Baptista
      • Martin Thorson
      • Elise Ruf
    • Testimonials
  • Services
    • Food & Beverage Consulting
    • Retail Consulting
  • Clients
    • Corporate Dining
    • Higher Education
    • Museums
    • Performing Arts Centers
    • Zoos, Aquariums & Botanical Gardens
    • Convention Centers & Other
  • Projects
  • Resources
    • Blog
    • Brochures
    • Presentations
    • FAQ
    • Glossary
  • Contact
    • Request Consultation

Food for Thought

HomeFood for Thought(Page 5)
September 27, 2022
By JGLadmin
Food for Thought

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

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September 27, 2022
By Hollie Altman
Food for Thought

Salesperson or Events Person? Who to Hire to Run Your Facility Rentals Program

💡 Key Insight: Salesperson or Events Person? Hiring the right person to lead your venue rental program is one of the most impactful staffing decisions a cultural institution can

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September 15, 2022
By Connor Leahy
Food for Thought

How To Make the “Top 10” on Niche and Princeton Review

💡 Key Insight: Making the Top 10 Dining Rankings Campus dining consistently ranks among the top factors students and families evaluate when choosing a college. Institutions that

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September 15, 2022
By Tracy Lawler
Food for Thought

Getting Ready to Renew Your College/University Food Service Contract or Go Out to Bid?

💡 Key Insight: Getting Ready to Renew or Rebid The period leading up to a food service contract renewal is one of the most leveraged moments in the operator relationship. Instit

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September 15, 2022
By Tracy Lawler
Food for Thought

Why Hire a Food Service Consultant?

Many organizations managing food service or retail programs operate for years without outside expertise — and often don’t realize what they’re missing until a contrac

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August 23, 2022
By Tracy Lawler
Food for Thought

Tips of the Trade to Maximize Earned Income from Food Services, Catering, Event Rental and Retail Stores

💡 Key Insight: Maximizing Earned Income Cultural institutions that consistently maximize earned income from food service, catering, retail, and event rental treat these programs

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June 15, 2022
By Tracy Lawler
Food for Thought

Thinking about moving to contract operation? Tips for a successful RFP process.

The selection process for a food service vendor in a higher education environment more closely resembles an important hiring decision than a procurement process. After all, the ven

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June 15, 2022
By Tracy Lawler
Food for Thought

Use your Summer Wisely

Those of you who work in a higher education environment probably just breathed a sigh of relief. The academic year is over, students have (mostly) departed campus, the main dining

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May 24, 2022
By Hollie Altman
Food for Thought

Showcase Showdown

For cultural institutions looking to grow private event revenue, one of the most underutilized strategies is the showcase — a self-hosted event designed to demonstrate your venue

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April 13, 2022
By David McCallum
Food for Thought

MCASD Celebrated it’s Opening on April 8, 2022! Congratulations to the MCASD Team!

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, C

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Posts pagination

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Recent Posts

April 6, 2026
By Lisa Baptista
Food for Thought

The Power of a Food Service Feasibility Study: Data That Drives Better Decisions

Food service programs are complex and require significant investment and careful planning. Whether an organization is launching a new dining venue, renovating facilities, or rethin

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March 9, 2026
By Martin Thorson
Food for Thought

Food Service at Convention Venues: Balancing Control, Risk, and Return

Food and beverage programs in convention and exposition venues sit at the crossroads of guest experience, financial performance, and operational complexity. As markets shift and ex

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January 13, 2026
By Brooke Botwinick
Food for Thought

Martin Thorson joins as Leader of Convention Center Consulting Practice

JGL Consultants is pleased to announce that Martin Thorson has joined the firm to lead its Convention Center Consulting practice. Martin brings more than two decades of executive l

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December 16, 2025
By JGLadmin
Food for ThoughtRetail

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

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October 15, 2025
By Lisa Baptista
Retail

Merch with Meaning

For many cultural institutions, retail operations are far more than souvenir stands — but are they being used to their full potential? The merchandise strategy, not just the shop

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JGL Consultants Food Service and Retail Consulting

JGL Consultants is a boutique food service and retail consultancy specializing in cultural institutions, higher education, corporate dining and convention centers. For 40+ years we have bridged the gap between institutional clients and the operators that serve them, delivering optimized financial results, stronger vendor relationships, and measurably better guest experiences.

732.274.1694
in**@************ts.com
224 Cleveland Ln, Princeton, NJ 08540

 

WBENC certified women-owned business
Services
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  • Retail RFP
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Food service and retail consulting for performing arts centers, museums, universities, & convention centers.

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    Strategic Insights for Institutional Food Service

    Navigating the complexities of food service and retail management within cultural, corporate, and educational institutions requires a strategic approach. JGL Consultants shares expert perspectives to help organizations optimize their operations, enhance visitor experiences, and drive sustainable growth.

    These archival insights cover critical operational areas, including contract renewals, technology integration, staffing solutions, and revenue maximization. By leveraging industry best practices, institutions can transform their dining and retail programs into valuable assets that support their core missions.

    Key Metrics for Evaluating Vendor Performance

    Assessing the effectiveness of your contracted food service provider involves monitoring specific operational benchmarks and customer satisfaction scores. Regular evaluations ensure that vendors maintain high standards of cleanliness, food quality, and service efficiency throughout the academic or operational year.

    Industry data suggests that tracking metrics such as average transaction times, waste reduction percentages, and visitor feedback scores provides a clear picture of vendor reliability. Utilizing these data points allows institutional leaders to make informed decisions during contract reviews and renewal negotiations.