When we are hired to develop a food service operation for a museum restaurant, corporate café, or any other cultural institution, we often encounter a time where it is necessary to renegotiate original contracts that our clients have signed. This process can be overwhelming, but with our teams 35 years of experience, we are skilled […]
Read More
When going through an RFP process during a global pandemic, how do you select a food service operator without tasting the food? JGL found an answer…you have a virtual tasting! Here are the 4 steps to how we hosted our very first virtual tasting! JGL worked with a client who is in the midst of […]
Read More
Pre-pandemic, I traveled several times a month at a minimum. One of the things I love about my work is visiting museum restaurants nationwide for clients and non-clients alike. Like many of us, I have been dreaming of traveling again so I thought I’d make a list of ten museum restaurants I can’t wait to […]
Read More
Just before the pandemic hit, JGL Foodservice Consultants managed an RFP process for café operations at the Greenwich Library. Before starting this process, the Library conducted a detailed survey to ensure there was a deep understanding of exactly what the community was looking for in a new café. The results were clear; a warm […]
Read More
This past year has been anything but average, however, 2020 has also given us a lot. The JGL team has been able to navigate through a new ‘normal’ as we shared, grew and learned from our clients and partners. See some of this year’s highlights below. In 2020, JGL has… Hosted over 120 Zoom meetings […]
Read More
I was recently asked in a peer review business meeting to discuss JGL’s value proposition. That question prompted some very good internal conversations with team JGL. We routinely run into potential clients who either don’t know enough to know they need a consultant or those who don’t see the value of a consultant. The former […]
Read More
With all that has been going on over the past few months, one thing is clear; everything is dependent on how you respond to the pandemic. That remains true for the countless bars and restaurants across the U.S., including right here in my hometown of Pittsburgh, PA. Like many cities, the local restaurants have been […]
Read More
Museums, Botanical Gardens and Performing Arts Centers have spent more than a decade changing the perception of what it means to dine on-site at a cultural institution; Flora Bar at the Met Breuer, Mitsitam at the Smithsonian and Verde at the Perez Art Museum Miami are all examples of how an on-site food service program […]
Read More
A good read on industry insights into higher ed and re-openings: https://www.fermag.com/articles/college-and-university-dining-operations-retool-to-meet-safety-standards/
Read More
Since the outbreak of COVID-19, there has been an overwhelming amount of theoretical discussion surrounding how to create safe and effective plans for re-integration. Social distancing, masks, hand sanitizer and good hygiene have been the first and most obvious steps in fighting this war, but now it is time to end theoretical discussion and start […]
Read More