What makes a successful museum cafe?
Rebecca Atkinson, 16.01.2012
The latest Museum Practice explores cafes and catering
A trip to a museum, gallery or heritage site isn't complete these days without a quick pit stop in the cafe.
But catering isn't a pot of gold and it's easy for museums to get it wrong.
The latest issue of Museum Practice looks at what makes a successful museum cafe, from pricing and cost control to understanding the audience.
There are also articles on running a cafe in-house versus using an external caterer, and how to find a caterer that fits within an organisation's wider goals and aspsirations.
Meanwhile, Sophie Serraris explains how museums can make their cafe more family-friendly and Jade-Lauren Cawthray makes the case for museums reducing food waste.
There are also a selection of Your Case Studies submitted by Museum Practice readers.
Click here to read Museum Practice now
But catering isn't a pot of gold and it's easy for museums to get it wrong.
The latest issue of Museum Practice looks at what makes a successful museum cafe, from pricing and cost control to understanding the audience.
There are also articles on running a cafe in-house versus using an external caterer, and how to find a caterer that fits within an organisation's wider goals and aspsirations.
Meanwhile, Sophie Serraris explains how museums can make their cafe more family-friendly and Jade-Lauren Cawthray makes the case for museums reducing food waste.
There are also a selection of Your Case Studies submitted by Museum Practice readers.
Click here to read Museum Practice now
