From my own experience, for a medium sized museum a concession type of
arrangement is probably the best way to go. There are many variables after
that. A good concessionaire is an imperative. Space for the food service is
another. Ohio should be less of an insurance problem than the New York or LA
area.

The most important thing for your director to consider is, what is the
primary purpose of the food service? If the purpose(s) is/are clearly stated
then the other decisions become easier to make. Good luck.
nburlakoff

-----Original Message-----
From: Museum discussion list [mailto:[log in to unmask]]On Behalf
Of Kimberly Kenney, Curator
Sent: Monday, August 11, 2003 3:56 PM
To: [log in to unmask]
Subject: food service -- on a SMALL scale

Hello!

My Director asked me to pick your brains about food
service in your museums.

We are a medium sized museum, and we are exploring
options for providing our visitors with lunch,
particularly on the weekends.

We were wondering what others' experiences were, how
to break into that idea, what the pitfalls are, etc.
We want to hear from smaller places.

Any help would be greatly appreciated!

Kim Kenney


=====
Kimberly A. Kenney, Curator
McKinley Museum
800 McKinley Monument Dr. NW
Canton OH 44708 * 330-455-7043
"Let us ever remember that our interests are in concord, not conflict; and
that our real eminence rests in the victories of peace, not those of
ar."  --25th United States President William McKinley

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