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This extensive book (490 pages) covers every aspect of setting up and managing successful foodservice, catering and facility rental operations.
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.
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
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.
Title: Restaurants, Catering and Facility Rentals: Maximizing Earned Income
Authors: Arthur M Manask with Robert D Schwartz
Size: 203 x 127mm
Editions: £59.95 [paperback] | £89.95 [hardback]
ISBN: 978-1-907697-39-5 [paperback]
ISBN: 978-1-907697-40-1 [hardback]
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