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 business forecasting. Big and small projects get the same attention to detail — from construction, staffing, choice of cutlery to technology and delivery service.
JH has collaborated with top hospitality professionals and creatives from New York to Bangkok: visionaries Ian Schrager, Andre Balazs, Brian McNally, Jonathan Morr, Alan Yau, Ira Drukier & Richard Born, Arnold Chan; interior designers Christian Liaigre, India Mahdavi, and Anda Andrei; chefs Jean-Georges Vongerichten, Charlie Palmer, Daniel Boulud and Geoffrey Zakarian.
Concept Ideation & Moodboard
Food & Beverage Positioning
Guest Experience Mapping
Interior Design Ideation
Operational Approach
Spatial Planning FOH & BOH
Kitchen Design
Rebrand/ Operational Change
Market Study Research
Business Plan
Pre-Opening Budget
Revenue Forecasting
Schedule & Labor Cost
Profit & Loss Projection
Develop F&B Calendar of Events
Pop-Up: Supper Club Series, Chef-Driven Dinners
Brand Collaboration & Partnerships
Private Events: Fashion, Art, Brand, New Year’s Eve, Seasonal
Live Music, DJ & Music Curation
Educational Workshop
Virtual Kitchen Brand, Delivery, Curb-Side, Private Dining
Marketing Approach & Strategy
Plateware & Flatware
Glassware & Barware
FOH Serveware
Condiment dispensers
Tabletop Display and Decor
Menu Presentation
Uniform
Banquet, Linen & Covers
Disposables
Private Label Application
Towels, Bed Linen
Guestroom Amenities
Soaps & Shampoos
Electronics
Decorative pieces
Chinaware, Glassware and Flatware
Uniforms
Kitchen Equipment
Private Label
Concept Mood Board
Interior Styling & Decoration
Renovation & New Build
Food Hall to Hotel Design
Furniture, Fixture & Equipment Selection
Product Sourcing & Costing
Project Timeline Schedule
Design Co-Ordination
Renovation & New Build
Branding & Logo Identity
Menu Development
Hotel Branding & Collateral
Illustration, Cookbook Design
Sustainable To-Go Packaging, Merchandise
Operational Assessment
FOH & BOH Staff Assessment
Pre-Opening: Host Job Fair
Recruitment of General Manager, Director of Food & Beverage and Executive Chef
HR Assessment & On-Boarding
Develop Company Culture & Establish Guest Relations
On-site support during the first few weeks of opening
Hotel Concept Direction with LEED approach
Food & Beverage Concept Direction including restaurants, rooftops, bars, room service, catering spaces, wellness, common workspaces
Brand Operator Consideration
Spatial Planning: FOH & BOH
Research: Market Study, Risk Assessment
Financial Feasibility analysis, including financial modeling
Pre-opening budget for FF&E, OS&E and other soft costs, not including construction
FF&E and OS&E Sourcing: Hotel, Food & Beverage Outlets
Development Team Selection: Interior Design, Architect, Lighting Designer, Chef, Consultants
Operational Plan, Set-Up and Tactical Plan
HR & Recruitment
