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 Ideation & Moodboard
Concept Presentation
Food & Beverage Positioning
Guest Experience Mapping
Interior & Kitchen Design Ideation
Service Style & Operational Approach
Spatial Planning FOH & BOH
Menu Strategy
TABLETOP – Plateware, Flatware & Glassware, Barware, Serveware, Condiment, Equipment, Banquetware, Disposables, To-Go, Linen
HOTEL GUEST ROOM – Bedding, Towels, Hangers, Kettle, Bins, Iron, Hairdryer, Soap & Shampoo Selection, Digital/ Electronic, Decorative pieces, Mini-Bar
Room Service
Uniform Design
Private Label
Procurement Solution & Partnership
Operational Improvement & Turnkey
RRR (Rebrand, Reposition & Redesign)
Market Study Research
Concept & Business Presentation
Financial – Pre-Opening Budget, Revenue Forecasting, Schedule & Labor Cost
FOOD – Menu Development, Culinary Research
BEVERAGE – Cocktail Development, Wine Program, Mixologist Curation
PLANNING – Kitchen & Bar Design
Pricing Analysis
Tasting & Food Styling
Concept Mood Board
Interior Styling & Decoration
Commercial Renovation & New Build
Food Hall to Boutique Hotel Design
FF&E Selection
Product Sourcing & Costing
Project Timeline Schedule
Design Co-ordination
Brand Identity & Storyboard
Logo Design
Menu Presentation
Hotel Branding & Collateral
Sustainable To-Go Packaging, Merchandise
Develop F&B Calendar of Events
Marketing Approach & Strategy
Curate Themes
Brand & Restaurant Collaboration & Partnerships
Live Music & Music Curation
Pop-Up: Supper Club Series, Chef-Driven Dinners
Private Events: Fashion, Art, Brand, New Year’s Eve, Seasonal
Corporate & Social Events
Develop Operational Standards
Company Culture Development
Pre-Opening Management Support
FOH & BOH Staff and HR Assessment
Recruitment of General Manager, Director of Food & Beverage and Executive Chef
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
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 your projects moving.
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 (hybrid)
1-Day Mystery Shop (in-person)
Phase work based on Scope of Services (hybrid)
Retainer work based on Scope of Services (hybrid)
