Menu
In the hospitality business for over 25+ years, Jenjuice Hospitality creates Food & Beverage concepts for hotels, restaurants, food halls, real estate developers, entrepreneurs, and chefs. Our approach begins with the owner’s vision of guest services, goals and outcomes.
Together, we come up with a long-term concept through design, branding, service style, customer-mapping strategy and revenue forecasting. We treat all projects, big or small, with the same attention to detail — from construction, staffing, OS&E, design to technology software.
CONCEPT – Direction & Presentation, Food & Beverage Positioning, Guest Experience Mapping, Service Style, Operational Approach
FOOD – Menu Development, Culinary Research
BEVERAGE – Cocktail, Wine & Beer Program, Mixologist Curation
PLANNING – Kitchen & Bar Design, Spatial Planning FOH & BOH
CONCEPT – Mood Board
INTERIOR – Interior Styling, Design, Decoration, FF&E Selection, Design Co-ordination
BRANDING – Logo Ideation, Creative Direction, Packaging
OS&E – Sourcing & Costing of Tabletop, Uniforms, Linen to Private Label
Project Timeline Schedule
PRESENTATION – Concept Deck, Business Plan, Financial Pro-Forma
STRATEGY – RRR (Rebrand, Reposition, Redesign), Operational Improvement, Turnkey Solution
R&D – Market Study Research
FINANCIALS- Pre-Opening Budget, Revenue Forecast, Operational Schedule, Labor Cost
CALENDAR – Develop F&B Events
PROGRAM ACTIVATION – Develop Concept with Costing, Operational Set-Up and Execution
MARKETING – Approach & Strategy
COLLABORATION – Brand & Restaurant Partnerships
MUSIC – Curate Live Music and Selection
PLANNING – Concept, Design, Culinary Direction, Costing, Rentals and Set-Up/ Breakdown
SPECIAL EVENTS – Dinner Series, Pop-Up, Chef-Driven Dinners, Corporate Events, Social Gatherings, New Year’s Eve, Fashion & Beauty Launch, Art
CATERING – Food & Beverage sourcing, selection and costing
BRANDING COLLABORATION – Brand Identity, Storyboard, Logo Design, Menu Presentation
PACKAGING – Sustainable Lead, To-Go Packaging, Merchandising, Private Label
Hotel Concept Direction
Operational Plan, Set-Up and Tactical Plan
Food & Beverage Outlet Concept Direction
Research: Market Study, Risk Assessment
Team Development Selection: Interior Design, Architect, Lighting Designer, Chef, Consultants
Financial Feasibility Analysis, Pre-opening budget for FF&E, OS&E and other soft costs, not including construction
Spatial Planning: FOH & BOH
FF&E and OS&E Sourcing: Hotel, Food & Beverage Outlets
Management & Brand Operator Consideration and Selection
HR & Recruitment
TASK FORCE – -Food & Beverage Taskforce, Pre-Opening Management Support
INTERVIEW, TRAIN – SOP Development, Company Culture Development
STAFF – FOH & BOH Staff, HR Assessment
RECRUITMENT – General Manager, Director of Food & Beverage, Executive Chef
Define the scope of work, budget, timeline, and goals. Next, we discuss the following steps and fees to best support your project.
Phase 1 Discovery & Operational Assessment to define the Scope of Work
Phase 2 Concept Direction & Pre-Opening Startup Costs
Phase 3 Concept Development, OS&E Selection and Project Development
Phase 4 Operational Support, Recruitment and Opening
We work with clients by the hour, day, flat fee, and monthly retainers based on the following.
$ Hourly Rate
$ Daily Rate
$ Scope of Service Flat Fee
$ Monthly Retainer Fee
IN-HOUSE RETAINERS
Let’s move in! Make some room for Jenjuice Hospitality to be a part of your team. We’ll represent your brand on your behalf and move your projects forward.
Packaged Hours: 5, 10, 25, 40 hours
*All purchased hours must be used within two months of sign-up.
Virtual, Remote, or In-Person
1 – 3 Day Operational Assessments & Improvements ( in-person )
1-Day Mystery Shop (in-person)
Phase work based on Scope of Services
Retainer work based on Scope of Services
