Jennie Yip is a hospitality consultant with 28 years of leadership and entrepreneurial experience across the hospitality industry. She is a visionary leader in developing food and beverage concepts and experiences that impact hospitality worldwide.

Jenjuice Hospitality launched in 1996, ready to bring fresh food & beverage idea for the ever-changing hotel, retail, lifestyle, and work-play-dine marketplace. The company depends on the collaboration of minds to create bespoke food & beverage experiences unique and one of a kind.

HOW IT ALL STARTED

Jennie began her career in 1992 in New York, holding various positions, including hostess, Restaurant Manager, General Manager to Assistant Director of Food & Beverage Management for Miami’s iconic Delano Hotel. Although, during the Miami opening, she fell in love with the process and excitement of launching, hiring, training, creating, designing, and the logistics of space multiple food & beverage outlets in one destination, Yip decided to start her own company. “I wanted to peel back the layers of creating a food & beverage destination for the people, from concept, development, operations to launch that the world can experience. The collaborative efforts of world-class creative thinkers were where I needed to be that connect great design, food, service, and ambiance in one place,” she says

FIRST PROJECT

Her first project took her to Bangkok to develop the Food & Beverage program for the first modern lifestyle department store, WAVE department store, for the retail giant Central Group. “Having the flexibility to create something from the ground up in a foreign country, work with designer Chrisitan Liaigre, create a western retail Food and Beverage experience for the Thai people, and finding chefs in the region was a dream project,” Yip recalls. It was definitely, one of the best collaborative efforts of her career.

DESIGN INSPIRATION

So many things go through one’s mind when creating a new destination, but operational strategy and visual design.  “Travel inspires me to be super creative. From hospitality design spaces, chatting with hospitality leaders globally, exploring new F&B concepts in new cities, studying food packaging, and hotel hopping help melt ideas together,” she says. “Exploring hawker centers, food courts, food halls, food kiosk, and food trucks have always introduced me to the best flavors around the world. Truly, the best chefs emerge from these places when you least expect it!.”

THE SECRET TO SUCCESSFUL PLACES

“The secret to great spaces is transforming the guests into a new destination by showcasing their best design, best dish, creating the right vibe, educating the guest about something they don’t know, and providing the right service. I’ve been fortunate to learn from the best in my industry,” says Yip. Her favorite mentors and collaborators include Anda Andrei, Robert Isabel, Chef Jean-Georges Vongerichten, Jonathan Morr, Christian Liaigre, Alan Yau, Chef Daniel Boulud, Ian Schrager, Brian McNally, Arnold Chan, Andre Balazs, and India Mahdavi.

EARLY DESIGN X FOOD MEMORIES

Yip fell in love with people and the hospitality industry when she moved to New York City in the late ’80s.” “When I entered the lobby of the Royalton Hotel, I felt a new kind of hospitality, with whimsical design, modern service, stylish food, curated cocktails, to designer uniforms,” she recalls.” It was just the start of the “power lunch” orchestrated by Brian McNally, Ian Schrager, and Philippe Starck, setting the stage for the design hotel marketplace. Whoever thought you could make dining in a hotel fashionable, but they did!”

CONCEPT APPROACH

“Every project is approached the same way with the guest experience at the forefront. First, we sit with the decision-makers to discuss the food & beverage experience from the customer perspective, service style, operations, to budgets. From there, we study the markets and neighborhoods and propose a few Food & Beverage mood boards for the project.” says Yip.

BEST BUSINESS ADVICE

From Ian Schrager, “Stay in your lane and be unique.”

HOW DOES JENJUICE HOSPITALITY DIFFER FROM OTHER COMPANIES

“Something that sets us apart from the industry is that we intentionally develop visually compelling concepts with a lot of personalities and with the guest experience at the forefront.  We take a deep dive into how space moves from breakfast, lunch, dinner, cocktail hour to events and how this impacts the staff, kitchen, design, budgets, and atmosphere. Every detail is studied until it all feels right.”

WHAT’S NEXT?

Jenjuice Hospitality is currently working on a private club in New York’s financial district. “Another dream project with like minds in design, vision, and architects with views of lower Manhattan. The best projects are with views!”

Since the world pandemic, Yip started, Restaurant Startup Business, to help food & beverage entrepreneurs start their dream restaurant business. We are currently creating a Canva restaurant template business to help startups plan, organize and introduce their concepts to the world.

STILL LOVE HOSPITALITY?

Yip continues to give back to the hospitality industry by mentoring hospitality students worldwide and connecting them to positions in the workforce for internship and job placement. In addition, she continues to speak about the hospitality business on different platforms for startups, women in business to developing F&B concepts. She lives in Dallas with her foodie family and continues to travel for inspiration.

MEET OUR FOUNDER

Jennie Yip Kim

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Our Collaborators

Molly Cichy

GRAPHIC DESIGNER

Molly is a branding and packaging designer with a background in printing. She is the founder of Brooklyn-based design studio Knockout! which specializes in the food and beverage industries, and co-founder of Ephemora, an inclusive, semi-custom wedding stationery studio. Past projects include Rockaway. Clam Bar, Brooklyn Brewery, and Legally Addictive.

Monica Sapirstein

HOSPITALITY PROFESSIONAL

Monica is a hospitality expert and traveling nomad from Shanghai to Mexico City. Her expertise in developing F&B concepts, service strategy, and recruitment brings fresh eyes to every project.

Past projects include Standard Hotels, XV Beacon, and Edition Hotels.

 

Chef Sonia El-Nawal

FOOD STYLING & MENU DEVELOPMENT

Sonia has traveled, and cooked around the world for 35+ years, working for Nobu Matsuhisa, Pain Quotidian, BONDST restaurant, Condessa df Hotel to Rooster Boy Cafe, her current venture.

Her culinary adventure and love for food has made her one of Iron Chef’s Top Female Chefs in America.

Charities & Support

James Beard Foundation

The Elizabeth Glaser Pediatric AIDS Foundation

STOP Asian American Pacific Islander HATE

Woman Kind

City Harvest

Feed My Starving Children