Jill,


just returning from a city of café (Vienna): even the smallest café can 
be an additional incentive to visit a museum, if you count on quality - 
and not brown water kept warm for hours or coffee vending machines. Only 
offer absolutely fresh daily products, only the best (for example 
Italian or Spanish) coffee. Even the types of cakes and cookies can 
sometimes be adapted to the nature of the museum (not just by name, but 
content).


Offer enough comfortable seats for people to discuss objects and 
exhibitions just seen at your museum.

One of the main purposes of museums is to ignite a public discussion on 
their offers.


Perhaps the very best café operator in the area is interested to open a 
branch at your museum. For such an excellent service, people are willing 
to pay a higher price because they feel treated with respect.


Best


Christian



Am 11.04.2019 um 00:47 schrieb Hoffman, Jill:
>
> If possible, could the following message be posted on your list serve?
>
>
> We are interested in hearing from those of you who have installed a 
> small cafe/concession operation in your museum.
>
> If you have start-up costs to share, suggestions, things to avoid, 
> etc., it would be greatly appreciated to have your input.
>
>
> We want to implement fountain service, coffee, and baked goods that 
> would be delivered from an off-site provider (a local bakery, for 
> example).
>
>
> You are welcome to email me if you want to share info off list.
>
> Thanks very much....
>
>
> Jill
>
>
> Jill Hoffman, Ph.D.
> Acting Executive Director
> Museum of Texas Tech University
>
> /Assistant Director for Visitor Experience,/
> /Helen DeVitt Jones Curator of Education
> and
> Faculty, Graduate Museum Science Program, /
> Museum of Texas Tech University
> Lubbock, Texas
> 806-742-2432
> [log in to unmask]
>
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