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

16.01.2012

Catering: contract out or go in-house?


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

16.01.2012


Finding the right caterer


The right caterer will offer profits and quality

16.01.2012

Case study: Brooklands Museum


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

16.01.2012


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

16.01.2012

Reducing food waste


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

16.01.2012


Further resources: cafes


More online resources on cafes and catering

16.01.2012