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

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

DESIGN

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

BUSINESS PLANNING

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

F&B EVENT PROGRAMMING

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

EVENTS & CATERING PLANNING/ EXECUTION

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 &
CREATIVE DESIGN

BRANDING COLLABORATION – Brand Identity, Storyboard, Logo Design, Menu Presentation

 PACKAGING – Sustainable Lead, To-Go Packaging, Merchandising, Private Label 

HOTEL DEVELOPMENT

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

OPERATIONAL SUPPORT & STAFFING

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 

 

PROCESS

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

FEES

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.

HOW WE WORK? 

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