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 years with offices in New York, New Jersey, Los Angeles and Pennsylvania. We are all connected and have weekly calls […]
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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 cities have a plethora of food halls, almost all of which have been developed in the last five to […]
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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 this is the start and expansion of a relatively new restaurant concept; the restaurant incubator. This concept was brought to us by the Galley […]
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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 M6, passing through the County of Cumbria, we pulled off into the “Tebay Services” area, what we would […]
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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. Most of the time we are able to accurately predict who is the likely winner early on, but sometimes we […]
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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 eat better and work out more? Well, this year for 2019, I have decided to change the repetitive mantra and […]
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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 tolerate a substantial price increase. For some, these two problems are diametrically opposed. How can prices stay low while simultaneously increasing quality? Of course, in a […]
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I wrote an earlier blog about how I routinely dodge the question about “my favorite restaurant”. Add the word museum to that question and I will gladly give you a list. Going from West Coast to East Coast below are my recommendations for museum restaurants I love and those I still want to visit. I […]
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Many institutions that have an exclusive operator (in a market where both preferred and exclusive operations are the norm) often wonder if the financial return would be greater if they had a preferred list of caterers. This is a big question that does not have a black or white answer. This blog will focus on […]
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One of the most important factors in choosing a foodservice provider for a cultural institution is identifying a concept that is aligned with the mission and aesthetic of that institution. Full disclosure…this is also my favorite part of the process. No matter the purpose of your organization, whether you are a music venue that focuses […]
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