By Arthur M. Manask
Serving foodstuff in museums, aquariums, zoos, and different cultural associations has turn into an immense profit-making enterprise for lots of of those businesses, yet person who they aren't consistently good built to deal with. This specific e-book offers directors and bosses at cultural associations with the instruments had to create new eating places, function latest ones, advance and develop catering and specific occasions operations, and enhance their profitability.
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Extra info for The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
For these reasons, it is common for a selfoperated foodservice in smaller institutions to have a revolving door when it comes to the on-site manager’s position. Larger institutions that can pay top dollar for their management (and culinary talent) tend to have fewer problems in this regard. ch02 8/9/01 1:26 PM Page 22 22 ٗ Foodservice in Cultural Institutions When Should a Cultural Institution’s Foodservice Be Self-Operated? Well-run self-operated foodservices can be more profitable (or less subsidized) than outsourced programs, because there is no third party earning a profit and thus all profits go to the institution.
Restaurants in cultural institutions with annual attendance below 500,000 tend not to be very profitable in themselves. However, when combined with catering opportunities, both internal (events for the institution) and external (served to outside groups and organizations that book events at the institution), a restaurant operation is able to spread fixed overhead such as management and chef ’s compensation over both programs, resulting in a more potentially profitable venture. It must be noted that there are a number of very small (under 100,000 annual visitors) cultural institutions in the United States that have very successful and profitable restaurants.
Ch02 8/9/01 1:26 PM Page 23 Introduction to Understanding Foodservice Requirements in a Cultural Institution ٗ 23 institution, as opposed to pursuing a career in the commercial restaurant/hospitality industry. It is also important to find out how manager candidates perceive their future at the institution. Especially if there are no foodservice industry staff members at the institution with foodservice backgrounds, we recommend working with a search firm or using a foodservice industry consultant who is experienced at recruiting to assist with the interviewing and screening.