Is your food service program being managed properly?


How does your operation stack up against similar institutions around the country?

Contract Compliance

Is the contract with your foodservice provider so complex that you can’t tell whether or not they are abiding by it?

Contract Renegotiation

You are happy with your food service provider, but your contract is expiring and you want to make sure that you’re getting a good deal. How can JGL help?

Feasibility Study

Are you about to embark on a major expansion and would like to include a destination restaurant? Are you sure that’s a good idea?

Food Service Concept Design

What kind of foodservice is going to best serve the needs of your customers?

Food Service Master Plan

How do you make sure that several different foodservice outlets on one campus are all working together?

Kitchen Design

How much space do you need to allocate for the kitchen in your new venue?

Needs Assessment

What food services should you be offering?

Performance Monitoring

Is your food service provider doing a good job? Are you sure?

Request for Proposal

In the market for a new foodservice provider?

Subsidy Reduction Strategy

Your on-site café is a great amenity but the subsidy is too high. How can you reduce the subsidy and maintain the café?

JGL understands the unique challenges faced by cultural institutions looking to create destinations while ensuring robust revenue support to the bottom line.  Their experience ranges from the kitchen to the counter, and they are not afraid to tell you what you need to know in order to succeed.

Ellery J. Brown - Senior Vice President, Operations, The Kennedy Center