Your mission, should they choose to accept it…
One of the most important factors in choosing a foodservice provider for a cultural institution is identifying a concept that is aligned with the mission and aesthetic of that inst
What Is Your Favorite Restaurant?
As a food service consultant, I cannot count the number of times someone has asked me “What is your favorite restaurant?” My colleagues know that is a question I struggle with
An External Event Is One Big Cultivation Effort
When a cultural organization uses its space for third-party events, it’s opening its doors to a world of potential donors. I started my career working as a political fundraiser h
Value in Passionate Partnerships
When JGL guides our clients through an RFP process, some of the primary qualities we look for in a foodservice provider are a willingness to be a true partner and a passion for the
Reflections on Irish Food Service
Freshly back from an eight day tour of Ireland (too short), I found some of the food and beverage facilities and practices I encountered unique and worthy of comment. My family is
Art, Food, and the Museum – It All Comes Together at the Art Institute of Chicago
Tracy and I were just in Chicago working with the Chicago Symphony Orchestra. While in the Windy City, we were able to visit the Art Institute of Chicago (AIC). JGL worked with the
Food Photography 101
JGL would like to dedicate this to the late Anthony Bourdain, his friends and family. Like so many in our industry, he struggled, but like so many in our industry, he spent the tim
JGL’s Roots – A Tribute to Our Founder
Most people who meet me and learn what I do for a living ask “how did you get into this”? My answer is in a very circular (yet organic) way. It all started with my dad James Ga
Smile, though your heart is breaking…
I grew up in the restaurant industry. My father had a small inn, 20 rooms in total, along with a fine dining restaurant on a small island in the Chesapeake. It’s cliché, but tru