Restaurants, Catering and Facility Rentals: Maximizing Earned Income is unique in making available the detailed, highly practical results and recommendations of real-world studies of foodservices and facility rental operations in some of the world's leading museums, galleries and cultural institutions. This range of studies focuses on the scenarios and challenges most frequently encountered as museums and cultural institutions strive to manage efficient and profitable catering services. The studies are supplemented by specially-commissioned, informative and educational essays.
What's in the book?
This extensive book (some 500 pages) covers every aspect of setting up and managing successful foodservice, catering and facility rental operations. Some of the many key aspects covered include:
- Enhancing the dining experience for your visitors
- Setting up satellite food and beverage services
- Delivering profitable, visitor-orientated catering services
- Assessing your catering operator's performance
- Successfully renegotiating your operator contract
- Housing your café, shop, and ticketing services together
- Assessing how large your catering facility should be
- Identifying the best location for your catering facility
- Benchmarking your catering offer against your local market
- Setting up and running effective customer surveys
- Design your dining, kitchen and support spaces for maximum efficiency and profitability
- Benchmarking your menu pricing
- Analyzing your restaurant menu
- Understanding your operating contract options
- Creating a five-year food service concession master plan
- Identifying ways to maximize the efficiency of your catering services
- Developing concept descriptions for your restaurant or cafe offerings
- Establishing a policy and pricing strategy for your facility/gallery rental
- Establishing a successful facility/gallery rental program
- Prioritizing opportunities, costs, return-on-investment and impact against per capita spending
Undertaken by one of the world's leading catering, foodservices and earned income consultancies, Manask & Associates, the studies contained in this book are based on decades of practical experience with a huge variety of institutions, both large and small. Manask & Associates' clients have included some of the world's leading and most successful cultural institutions, including the National Gallery of Art, National Zoo, Monterey Bay Aquarium, The Field Museum, Chicago Botanic Garden, Museum of Science, National Aquarium, Phipps Conservatory & Botanical Gardens, The Minneapolis Institute of Arts, Science Museum of Minnesota, Saint Louis Art Museum, Newport Mansions and the National Trust for Historic Preservation.
With a Forward by Darrell R Willson, Administrator of the National Gallery of Art, Washington DC, Restaurants, Catering and Facility Rentals is richly illustrated with examples of innovative and successful foodservice facilities in museums and galleries throughout the world. And while the featured examples are primarily drawn from museums, galleries, historic houses, botanic gardens, aquariums and zoos, the principles contained in the book are equally applicable to performing arts and other cultural organisations.
Praise for Restaurants, Catering and Facility Rentals
"I've viewed Manask & Associates as an extension of my business planning team for nearly 20 years. From food service and contract negotiations, to event business development planning, Art Manask and his team have provided detailed data that was crucial to our decision-making process."
Melody Kanschat, Former President, Los Angeles County Museum of Art
“If there’s a science to showing a museum how to increase its profits, Manask & Associates have discovered it. With their help, we successfully renegotiated our foodservice contract and watched financial performance improve."
Dr Linda Abraham-Silver, President & CEO, Great Lakes Science Center.
"There's an art to improving income. We discovered that when we worked with Manask & Associates. With their guidance we exhibited more than beautiful paintings. We exhibited an improved bottom line."
Jane M. Pangborn, Director of Administration, Norton Museum of Art
Join these leading museums...
...throughout the world which are already benefitting from this book: Australian Museum, Birmingham Museum of Art, Canadian Museum of Civilization, Columbus Museum of Art, National Museums Liverpool, National Museums Scotland, Royal Ontario Museum, Science Museum, Tate Britain…
Boosting Rental and Foodservice Earned Income
Bringing New Life to an Underperforming, Overpriced Café
Success Planning for a Historic Home’s Visitor Center
Updating Rentals and Contracts after a Museum Renovation
Foodservice Priorities for a New Art Museum
A Zoo’s Masterplan for Food Concessions
Benchmarking Visitor Menu Pricing
Working with Independent Restaurant Operators
Increasing Your Earned Income in an Economic Downturn
Powerful Marketing Materials Can Increase Special Event Revenue – with no Budget!
How Safe Is My Food?
Operator Financial Hardship: Renegotiate or Not?
Celebrity Chefs Seek Out Cultural Institutions: A Growing Trend
Enhancing Your Visitor and Guest Experience
Benchmarking Your Café or Restaurant
Operator Capital Investment In Your Restaurant or Café: The Pros and Cons
Foodservice Construction: How To Estimate Realistic Project Costs Before Committing to the Project
Case Study: Consultant’s Evaluation is Key in Making a Museum’s Foodservice a Great Operation
Marriage Counselling Foodservice Style
Alcoholic Beverage Licensing and Serving: $105M Verdict Makes Operators Rethink Training for Workers Who Serve Alcohol
Success in Foodservice Begins with Planning, Not Cooking
When and How To Pick a Consultant
About the authors
Arthur M Manask, FCSI is founder and CEO of Manask & Associates, providing management advisory services to cultural and other institutions with in-house restaurant and catering services since 1993. He has more than 30 years' experience in the foodservice industry, including 16 years as president and owner of his own foodservice management companies, 14 years in senior operating positions with national foodservice organizations, and 19 years heading his consultancy, Manask & Associates.
Robert D Schwartz has been a principal with Manask & Associates for ten years and has more than 20 years’ experience in the foodservice industry.
Manask & Associates’ vast experience, clients, services and resources can be reviewed at www.manask.com