What to do when there’s no kitchen?

Jan 15, 2025 | 3:30 PM - 3:50 PM
Concessions & Food services

Description

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 obstacles, but rather as an opportunity to explore alternative solutions and reassess expectations by evolving the project. Florence Poirier, a specialist in organizing ephemeral culinary events, and Karine Larue, Deputy Director of Sponsorship and Commercial Development at Paris Musées, will explore innovative approaches to overcoming these constraints: the use of modular and temporary kitchens, automated catering services, and partnerships with local restaurateurs or caterers. It is crucial to rethink the approach to catering by aligning the offer with the museum's image while ensuring quality and accessibility for visitors. Together, we will explore how effective space management, strategic partnerships, and limitless creativity can transform these challenges into real opportunities.

Discover the speakers

Karine LARUE

PARIS MUSÉES

Cheffe de Service adjointe...

https://www.linkedin.com/in/karinelarue/

Florence POIRIER

FLO AND COMPANY

Directrice Générale

https://www.linkedin.com/in/florence-poirier-1b247036/

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