Museum cafes

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.

This 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.

Running a successful museum cafe

Tea and cake is an essential part of the museum experience for many visitors. But catering isn't a pot of gold and it's easy to get it wrong

Catering: contract out or go in-house?

Running a museum cafe in-house means bigger margins - but also carries a higher degree of risk

Finding the right caterer

The right caterer will offer profits and quality

Case study: Brooklands Museum

Brooklands Museum has seen cafe sales increase 50% after it changed caterers

Your catering case studies

Read a selection of catering case studies from Museum Practice readers

Family-friendly cafes

Sophie Serraris explains how museums can make their cafes more family friendly

Reducing food waste

Museums have a responsibility to reduce food waste, says the Garden Museum's Jade-Lauren Cawthray

Further resources: cafes

More online resources on cafes and catering