Managing a small food service operation directly: the example of the café at the Musée des Augustins
Jan 14, 2025 | 12:00 PM - 12:20 PM
Jan 14, 2025 | 12:00 PM - 12:20 PM
Description
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 monuments of the city of Toulouse, will share his enriching experience in directly managing several food service points, including the temporary café at the Musée des Augustins. This feedback will highlight the advantages of direct management (cost control, alignment between offer, service, and the venue’s image), as well as the importance of assessing the public’s needs, ensuring continuous staff training, and remaining agile in the face of unforeseen circumstances. An inspiring success, but not without its obstacles, requiring a strategic vision and rigorous management.
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