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Question of the Month
Results from last month
Our last poll question asked about food service in your
institution. Here's what our respondents had to say:
- 53% reported that their food service was run
by a local, independent contractor
47% reported that their food service was run
by the museum
Of the food services provided, 59% reported
that service included internal event catering; 47% reported
that service included a cafe; 35% reported that service
included external events; 22% reported that food service was
limited to vending machines.
The average relationship between a museum and
food service provider is 7.5 years.
The majority of respondents reported that
they were satisfied with 1) the financial arrangements between
the food service and the museum; and 2) with the interface
between the food service and the museum. Respondents were
least satisfied with 1) the financial contribution food
service makes to the museum's operating budget; and 2)
meeting staff needs.
An overwhelming majority of respondents have
no plans to change their food service provider or to change
their facilities to better accommodate food service.
Two-thirds of respondents indicated that they
could use conceptual help to define the place of food service
within strategic plans, goals and core museum values. In fact,
57% said food service is not part of a long-range or strategic
plan or mission statement.
Half indicated they could use help in
defining the relationship with outside contractors, with
establishing criteria for choosing outside contractors, as
well as for evaluating their performance.
Eighty-four percent reported that their
current record-keeping/accounting gives them timely and
meaningful information on food service activities, thus aiding
decision-making.
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