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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As a food service consultant, I cannot count the number of times someone has asked me “What is your favorite restaurant?” My colleagues know that is a question I struggle with and generally do not answer. In our foodie culture I feel like it is a loaded question; the person asking the question will undoubtedly […]
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When a cultural organization uses its space for third-party events, it’s opening its doors to a world of potential donors. I started my career working as a political fundraiser helping a New York City elected official run for re-election. It was an amazing experience that gave me a solid foundation in event planning and development. […]
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When JGL guides our clients through an RFP process, some of the primary qualities we look for in a foodservice provider are a willingness to be a true partner and a passion for the mission of the cultural institution. As a former operator, I would frequently look at what resources I could bring to bear […]
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Freshly back from an eight day tour of Ireland (too short), I found some of the food and beverage facilities and practices I encountered unique and worthy of comment. My family is accustomed to being dragged into every cultural institution we pass during our travels to check out the food services; this trip was no […]
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Tracy and I were just in Chicago working with the Chicago Symphony Orchestra. While in the Windy City, we were able to visit the Art Institute of Chicago (AIC). JGL worked with the Art Institute years ago (before my time with the company) to develop an assessment prior to the building of the Modern Wing. […]
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JGL would like to dedicate this to the late Anthony Bourdain, his friends and family. Like so many in our industry, he struggled, but like so many in our industry, he spent the time that he had inspiring us to look beyond our own backyards, to experience other cultures and reach new levels of understanding […]
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Planning for a museum cafe, restaurant, facility rental program or retail shop? We can help! JGL will be at the 2025 Building Museums Symposium in St. Louis from March 5-7. Click here to connect.