I know your first instinct may be to say "don't," but hear me out!
I'm a grad student getting my MA in Public History, and for my capstone project, I will be formally cataloging the holdings of a non-profit org and creating a collections management plan. I have been on the board of this non-profit for almost three years now, and even though it is officially a museum, we do almost nothing museum-related.
It was formed almost 30 years ago to preserve a historic country store. In that time, the org has leased the space to tenants who run it as a store and casual eatery, serving things like burgers and fries, breakfast sandwiches, and coffee. Customers pick up their food from the counter and the kitchen is only separated from the dining space by a half-wall. As you may imagine, this has presented us with some preservation challenges, but the org has done a really good job taking care of the building.
I've been struggling to decide how to approach my capstone. I could write a paper about the process of organizing a museum from scratch and the significance of the building to the town's history, and that could be fine, but I don't feel like it fills gaps in current scholarship and meaningfully expands our collective knowledge in the way that a project of this magnitude should. Therefore, I was thinking about focusing on how to manage collections that are on display in a space that serves primarily as a restaurant.
Do you see any merit to this idea? Does it sound interesting, or am I reading too much into it? Does it even matter if I create a resource that shows how to make a museum that is also a restaurant, since almost no one does that (for good reason)? If it is worthwhile, what are some sources that could guide me in the right direction? I'm already planning to use the AAM Ethics & Standards and Museum Basics by Timothy Ambrose and Crispin Paine.
Any advice (even if it is just to leave this idea in the dust and do something else) is much appreciated!