Concessions & Food services

Sessions and events

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Culture Business Talks

10:30 AM10:50 AM

Pitfalls and Prerequisites in Museum Dining: Integrating the Restaurant into the Visitor Experience

Understanding the Structural Prerequisites for a Successful and Seamless Integration of a Restaurant within a Museum or Heritage Site, thanks to the combined perspectives of Clémentine Privat,...

LICORNE CULTUREPrésident Fondateur

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Clémentine PRIVAT

SODEXODirectrice du développement

Culture Business Talks

11:00 AM11:20 AM

Direct management or outsourced management of museum shops and restaurants: how to choose?

Lola Mathus, Associate Director at NOVA CONSULTING and an expert in the cultural sector, has supported numerous venues in choosing the management model for their shops or restaurants. This is often...

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

NOVA CONSULTINGDirectrice associée

Culture Business Talks

12:00 PM12:20 PM

Managing a small food service operation directly: the example of the café at the Musée des Augustins

Direct management of a café or restaurant remains a complex challenge, often less common than direct management of shops. Nicolas Galiana, Head of the Commercial Department for the museums and...

Nicolas GALIANA

MAIRIE DE TOULOUSE, DIRECTION DES MUSEES ET MONUMENTSResponsable service commercial

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Culture Business Talks

Outsourced Management in the Public Sector: The Different Legal Frameworks

Delegated management of shops and restaurants in public institutions is a widely adopted model. However, various legal frameworks exist—concessions, Temporary Occupation Authorizations (AOT), Public...

SENSEI AvocatsAvocate publiciste

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Culture Business Talks

Privatization and restaurant concessions: how to manage coexistence

Managing the coexistence of a concessioned restaurant and a cultural venue can be complex but also offers significant financial opportunities. When a museum or cultural site entrusts its restaurant...

LICORNE CULTUREPrésident Fondateur

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

MUSEE D'ART MODERNEResponsable du Développement des Ressources

Culture Business Talks

11:00 AM11:20 AM

Key technical requirements for designing a restaurant in a museum

Technical infrastructures are pivotal and largely determine the success or failure of integrating a restaurant into a tourist site. They also dictate the type and quality of the offerings that can...

Sarah JAFARSHAD-RAJAEI

BLEU VERT CONCEPTSCEO

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Culture Business Talks

12:00 PM12:20 PM

How to build a business model for a restaurant or shop?

While numbers can be reassuring, building a business model can seem daunting. Yet, whether in direct management or outsourced operations, constructing a solid business model for your shop or...

SCETSenior Manager

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Culture Business Talks

Museum restaurant: what to do when you can't find an operator?

While some cultural or leisure sites attract numerous candidates, this is not the reality for all, and there is always a risk of unsuccessful concession processes. Understanding what makes a site...

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

FRAC BRETAGNESecrétaire Générale

Culture Business Talks

What to do when there’s no kitchen?

Museums often face specific architectural or budgetary constraints that make it difficult to create a professional kitchen and open a restaurant. However, these limitations should not be seen as...

PARIS MUSÉESCheffe de Service adjointe Mécénat et Activités Commerciales

Florence POIRIER

FLO AND COMPANYDirectrice Générale

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