Museum cafes and dining experiences are becoming increasingly popular and when managed successfully can provide potentially profitable revenue streams.
Through creative case studies and shared experiences, this workshop will begin to explore the range of catering opportunities that museums can offer, from cafes and pop-up pubs to high end dining.
The day has been designed to inspire confidence and aims to help museums identify possible steps to take to maximise the effectiveness of their catering offer.
Case studies will provide insight into how catering success can be achieved in the unique settings that museums offer, and when operating on a tight budget. Speakers will identify the fundamentals of catering management, explore effective business models, look at how museums can build relationships with customers and suppliers, and share top tips and best practice on customer service.
There will be plenty of time to network with colleagues, share ideas, be inspired by each other and to think about what your museum needs to do next
The speakers will include:
- Wendy Shepherd, Administrator, Museum of Natural History, Getting to know your business: from pop up cafes and pubs to fine dining
- Lizzie Arber, Café Manager, Garden Museum, Creating the perfect retreat: sustainable, seasonal and unique
- Mike Earp, General Manager, Ashmolean Dining Room, From the high street to the museum
- Steven Parissien, Director, Compton Verney, More than a lovely place for a picnic: cafes, restaurants and gin tastings
- Sophie Serraris, Museum and Heritage Consultant, Kids in Museums Cafe Project and iMuseum Consultancy, Creating welcoming, friendly places that people really want to eat in!
This event if for decision makers working in museums.