Yesterday, museum commercial director Murray Bayly said Covid-related pressures and lack of government funding to keep the historical collection maintained and the doors open meant it had been looking at how to cut costs and reduce business risk.
The museum had had a long relationship with Precinct Food and it was a "natural choice" to approach the business, he said.
Precinct, which had signed a 12-year lease, would take over the cafe on February 1 and planned to remodel it before opening later that month, director Liz Christensen said. It was also working on the menu.
Precinct Food, in Vogel St, was temporarily closed because of staff shortages, which were a "big challenge" in the hospitality sector. The focus at the moment was on the museum operation, Ms Christensen said.
Precinct would also be the sole caterer used at the museum facility for private bookings.
The museum cafe employs five permanent staff, plus casual staff, at present. When asked about staff numbers for the new operation, Ms Christensen said Precinct would take on the "majority" of the staff.
Precinct had a catering business and usually employed between 25 and 30 staff across its cafe and kitchen, she said. It also operated a food trailer in Vogel St and would introduce that at the museum, hopefully attracting the student market.
