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 DIRECTION & SPATIAL PLANNING

Concept Ideation & Moodboard

Food & Beverage Positioning

Guest Experience Mapping

Interior Design Ideation

Operational Approach

Spatial Planning FOH & BOH

Kitchen Design

BUSINESS 
STRATEGY

Rebrand/ Operational Change

Market Study Research

Business Plan

Pre-Opening Budget

Revenue Forecasting

Schedule & Labor Cost

Profit & Loss Projection

F&B PROGRAMMING

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

TABLEtop selection

Plateware & Flatware 

Glassware & Barware

FOH Serveware

Condiment dispensers

Tabletop Display and Decor 

Menu Presentation

Uniform 

Banquet, Linen & Covers

Disposables

Private Label Application

 

OS&E selection

Towels, Bed Linen

Guestroom Amenities

Soaps & Shampoos

Electronics

Decorative pieces

Chinaware, Glassware and Flatware

Uniforms

Kitchen Equipment 

Private Label 

FF&E DESIGN

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, PACKAGING & ART DIRECTION

Branding & Logo Identity

Menu Development

 Hotel Branding & Collateral

Illustration, Cookbook Design

Sustainable To-Go Packaging, Merchandise 

OPERATIONAL & MANAGEMENT SUPPORT

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 DEVELOPMENT

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