This post was written in collaboration with second year Museum Education M.A. student Taylor Fontes
When moving to the Greater Boston Area to pursue my Masters degree in Museum Education, I made a hard decision. I chose to continue working in restaurants (a job I’ve done since I was a teenager) instead of pursuing a position at a local museum. I made this decision because restaurant work is a great way to make fast cash. As I move forward into a career in which that will no longer be the case, I wanted to start off strong with as little debt as possible and ample time to complete my course work. Sometimes, I have struggled with this choice as it has meant there is a gap in my resume when it comes to museum work. However, I have recently realized how important working in the hospitality industry has been to my experience in museums. So many of the skills I have learned in hospitality are transferrable to skills needed in museums. I firmly believe that these hospitality skills have strongly informed my ability to provide positive visitor experiences in museum environments.
When Taylor brought up the idea for this post she came from almost the opposite perspective. While she had been working in visitor service positions for a long time, she was new to the restaurant industry. Quickly however, she began to be referred to as a “rock star hostess.” So how did Taylor pick up the restaurant brand of hospitality so quickly? For her, it was so similar to the type of experience she strived to provide for visitors in museums she has worked in.
As museums become more visitor-centered and less object-centered it is important for us to see ourselves as institutions of hospitality. We can look towards the hospitality industry to help inform our practices within the museum. So what are our biggest takeaways?
- The vocabulary we use matters: Most hospitality focused restaurants don’t refer to their patrons as customers. It is too transactional. We focus on our guests. Guests are those that we invite in, they are wanted, accommodated, and catered too. In museums we need to think of our visitors as guests as well.
- First impressions are everything: From the atmosphere, to the signage, to the person greeting you. In a restaurant, the host/hostess is your first point of contact. They will set the tone for your entire experience, so friendly and personable staff are a must. But what about museums? Is there someone to greet visitors? Are the visitor service staff responsive? What is the tone we are setting?
- Restaurants know how to sell their product: Hospitality industry professionals have a lot of experience in selling their product. From the restaurant itself to up-selling the food and drink, this takes lots of knowledge of not just the products but of the audience as well. We need to know our audiences and understand what they want out of their experience. As we know, there are many different types of visitors with varying needs.
- Flexibility: Not all guests are looking for the same experience. We have to be flexible and fluid in order to provide satisfying and enriching experiences to a diverse audience. The same approach will not work with a group of millennials out for drinks that will work with an older couple having lunch. The same is true for museum visitors.
- Steps of service: Restaurants have very defined steps of service that guide our guests experiences. This does not in turn mean there is no free-choice within it. However, by creating these steps of service restaurants are able to be flexible while still provide superior service. Many museums think about visitor flow when designing exhibits. Creating steps of service within a museum experience can help us to better serve our visitors.
- Empathy and Tolerance: Restaurant professionals are highly experienced in empathy and tolerance. While we may use these words differently in the museum field. It is important as museum professionals that we don’t just teach empathy and tolerance but that we live it. In order to provide positive visitor experiences it is important that we can empathize with our visitors to better understand their needs as well as be tolerant to those that have different needs.
- The human connection: Hospitality professionals are experienced in creating personal connections in short periods of time. We talk to people from many different walks of life on a daily basis and if we want them to return it is important to create those connections. This, to me, is the biggest transferrable skill to the museum field. We want our visitors to make personal connections to what we are presenting. If museum professionals are not adept in making those connections how can they design and implement experiences that do. These social skills are so important.
- Ability to anticipate visitor needs: It is so important in both restaurants and museums for staff to be able to anticipate our guests and visitors needs before they can verbalize, or even know, what those needs are. These can be as basic as providing easily accessible bathrooms and comfortable seating or more complex such as providing for guests with disabilities. We need to anticipate everything our visitors may need when designing programming and exhibitions.
While this is just a short list there are many more things that museums can learn from restaurants as museums become more and more visitor focused.
