Catering -Inhouse or not in-house - that is the question ? ……..

Hey there experience lovers .

 I want to chat about a topic that is endlessly debated in the museum and gallery world: the great debate between outsourcing and in-house catering for cafes and events. 

As someone who's passionate about both culture and cuisine ( and worked both sides of this conversation), I’ll venture some thoughts on the topic of which route is best for our beloved institutions. 

So, let's dive in and dish out some food for thought!

The In-House Approach: Keeping It Close to Home

There's something special about having an in-house catering team that truly understands the essence of your museum or gallery. These folks are part of the family, sharing the same culture and vision as the rest of the staff.They know the ins and outs of the venue, which can lead to some pretty seamless event planning and execution.One of the biggest perks of in-house catering is the level of control it offers. You get to handpick your suppliers, ensuring the food aligns with your institution's values. 

Plus, you have direct oversight of costs, which can be a real advantage when it comes to budgeting.

However, it's not all smooth sailing. Managing an in-house team can be time-consuming for museum staff, and there's always the challenge of keeping up with legislation , food trends and innovations.

Making something Unique

Special places demand , unique offerings tailored to their audiences.

Outsourcing: Bringing in the Experts

On the flip side, outsourcing your catering needs can be a game-changer for many museums and galleries. 

Contract caterers often bring a wealth of expertise and resources to the table. They're usually up-to-date with the latest food trends and can offer innovative menu options that might be harder to achieve in-house.One of the biggest advantages of outsourcing is the potential for cost savings. Many contract caterers offer package deals that can be more economical than maintaining an in-house team. Plus, they often have established relationships with suppliers, which can lead to better pricing on ingredients. Outsourcing can also free up valuable time and resources for museum staff to focus on their core mission. And let's not forget the potential for increased revenue – many contract caterers are skilled at maximising profits from food and beverage sales.

The Hybrid Approach: Best of Both Worlds?

Now, here's where it gets interesting. Some museums and galleries are finding success with a hybrid approach. For example, the National Portrait Gallery in London works with a range of approved caterers, giving them flexibility while still maintaining some control over quality.

Others, like the Fitzwilliam Museum in Cambridge, have partnered with local catering companies to run both their cafe and events. This approach allows them to benefit from external expertise while still maintaining a strong connection to the local communities.

Subtle Enhancement

Small details have the power to enhance the overall experience.

The Cafe Conundrum

When it comes to museum cafes, the trend is moving away from formal table service towards more casual dining concepts. Visitors want an experience that feels like an integral part of their museum visit, not just a place to grab a quick bite. Some museums, like the Garden Museum in London, have found great success with in-house cafes. Their cafe won the award for best cafe in a cultural venue in the world in 2018. That's pretty impressive, right?

Event Excellence

For events, flexibility is key. Museums and galleries need caterers who can adapt to different types of events and spaces, offer seasonal menus, and create unique experiences that complement the venue's atmosphere.The V&A Museum in London, for example, works with luxury catering companies for their exhibition launches. For the Frida Kahlo exhibition, they even designed Mexican-inspired menus and cocktails to match the theme. How cool is that?

Transforming historical landmarks into event spaces isn’t just amazing for experience but it can be great Business.

Here is the Bottom Line

So, which is the best route? Well, as with most things in life, there's no one-size-fits-all answer. The right choice depends on your institution's specific needs, budget, and goals.

In-house catering offers control and a deep understanding of your institution's culture. Outsourcing brings expertise and potential cost savings. And a hybrid approach? Well, that might just give you the best of both worlds.

And remember your visitors don’t know the difference so a joined up ,aligned approach is essential. ( its not you and them its US )

Whatever route you choose, the most important thing is to ensure that your catering aligns with your institution's mission and enhances the overall visitor experience. After all, a great meal can be just as memorable as a stunning exhibit!

What do you think? Are you Team In-House, Team Outsource, or somewhere in between? 

I'd love to hear your thoughts and experiences. 

Get in touch here or hit me up on LinkedIn.

Let's keep this conversation going!

Jamiejohn