How quality catering can improve revenue and guests’ perception

In SESSION 3: Improving revenue & brand awareness through “secondary” activities

How quality catering can improve revenue and guests’ perception

Speaker: Ben Warner

Too often, in the past, museums & leisure attractions took the “captive audience” mentality and served poor quality food by disenchanted staff in uninspiring surroundings, in the belief that visitors would buy it anyway. With a growing interest in good food and a demand for higher standards; and the need for museums and attractions to increase revenue, Benugo set out to change the whole F&B offer in museums & attractions. Its mission was to offer an amazing food and drink experience which truly reflected the values of the museum/attraction and enhanced every visitors experience of it. Twelve years on, Benugo operate in six of the top ten most visited museums and public spaces in the UK – notably The British Museum, Victoria & Albert Museum, British Film Institute, The Barbican and ENO. The enhanced and creative food offers have not only driven huge (and much needed) increases in revenue for the museums but in many cases, the catering offer have become destinations in their own right. This presentation is on how Benugo did it and it will give you ideas for your attraction/museum.