JGL will assess your current food service operation and provide actionable recommendations to ensure future improvement. A needs assessment combines our assessment, master planning and benchmarking services to provide our clients with a roadmap to an improved visitor food operation. Sometimes done in conjunction with an expansion, and sometimes when there is evidence of guest […]
Read MoreJGL provides space requirements and other recommendations for food service and venue rental operations. JGL works alongside the architectural and master planning team in defining dining and event venue rental needs for clients who are engaged in a master planning process. After developing the master plan for a growing or future visitor or campus base, […]
Read MoreJGL can help you to identify who your target audience is, what they will be willing to spend, what type of offerings they are likely to want, and how that will impact your operation’s financial stability. Fine dining or casual? Table service or cafeteria-style? Regional Mexican cuisine or burgers and pizza? There are so many […]
Read MoreJGL has over forty years of experience negotiating and evaluating contracts of all types and we can audit yours to make sure that you are getting everything to which you are entitled. Even in the best of circumstances, contracts are difficult to understand. What are the key performance indicators that your food service provider or […]
Read MoreJGL compares vendor or self-operated food service operations to industry and local norms. JGL believes that understanding where your café, restaurant, or venue rental program fits into the greater marketplace is a key component of success. JGL compares vendor or self-operated food service operations to industry and local norms. Benchmarking is frequently a core component […]
Read MoreSubsidy Reduction Strategy for Food Service Operations Having an on-site café attracts great talent and keeps employees happy. If you are paying a subsidy, are you getting your money’s worth? JGL has significant experience in helping organizations that operate on a management fee basis reduce their subsidy. We have discovered proven methods and tactics that […]
Read MoreJGL has worked with clients who are interested in assuring their food service and/or retail operators are consistently providing quality products, accurate financial controls and appropriate attention to the account. Performance monitoring can occur at the start of a new contract to help ease transition, mid-way through a contract or just before a contract’s expiration.
Read MoreJGL works with Jacobs|Doland|Beer to ensure that all new or improved kitchen facilities are designed to meet the needs of our client’s future food service program. When an institution is about to plan a new facility or begin a major expansion, the size and design of the on-site kitchen space is frequently put on the […]
Read MoreConsidering a move from self-operation to contract operation or vice versa? JGL can provide guidance to support the decision. Many aquariums, zoos, and museums contemplate a change in their retail operations but are unclear of the institutional impact. JGL’s self-operation versus contract operation study analyzes an existing operation and details the specific changes that would […]
Read MoreJGL will benchmark your current outsourced contract to industry standard and provide renegotiation advice. JGL has helped many organizations renegotiate contracts resulting in improved performance and optimized financial return. JGL will review the current contract between the client and food service or retail operator to understand key terms, metrics and performance standards. We interview client […]
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