Jennie Yip

Jennie Yip is a hospitality consultant with 28 years of leadership and entrepreneurial experience across the hospitality industry. She is a visionary leader in developing food and beverage concepts and experiences that impact hospitality worldwide.

Jenjuice Hospitality launched in 1996, ready to bring fresh food & beverage idea for the ever-changing hotel, retail, lifestyle, and work-play-dine markets. The company depends on the collaboration of minds to create bespoke food & beverage experiences unique and one of a kind.

HOW IT ALL STARTED

Jennie began her career in 1992 in New York, holding various positions, including hostess, Restaurant Manager, General Manager to Assistant Director of Food & Beverage Management for Miami’s iconic Delano Hotel. Although, during the Miami opening, she fell in love with the process and excitement of launching, hiring, training, creating, designing, and the logistics of space multiple food & beverage outlets in one destination, Yip decided to start her own company. “I wanted to peel back the layers of creating a food & beverage destination for the people, from concept, development, operations to launch that the world can experience. The collaborative efforts of world-class creative thinkers were where I needed to be that connect great design, food, service, and ambiance in one place,” she says

FIRST FOOD & BEVERAGE PROJECT 

Her first project took her to Bangkok to develop the Food & Beverage program for the first modern lifestyle department store, WAVE, for the retail giant Central Group. “Having the flexibility to create something from the ground up in a foreign country, work with designer Chrisitan Liaigre, create a western retail Food and Beverage experience for the Thai people, and finding chefs in the region was a dream job,” Yip recalls. It was definitely, one of the best collaborative efforts of her career.

FOOD & BEVERAGE DESIGN INSPIRATION

So many things go through one’s mind when creating a new destination, but operational strategy and visual design have always been her focus on creating exciting destinations.  “Travel inspires me to be super creative. From designer hospitality spaces, chatting with hospitality leaders globally, exploring new F&B concepts in new cities, studying food packaging, and hotel hopping have always inspired me to take notes and melt ideas together,” she says. “Exploring hawker centers, food courts, food halls, food kiosk, and food trucks have always introduced me to the best flavors around the world. Truly, the best chefs emerge from these places when you least expect it!.”

THE SECRET TO SUCCESSFUL PLACES

“The secret to great spaces is transforming the guests into a new destination by showcasing their best design, best dish, creating the right vibe, educating the guest about something they don’t know, and providing the right service. I’ve been fortunate to learn from the best in my industry,” says Yip. Some of her favorite mentors and collaborators have been Anda Andrei, Robert Isabel, Chef Jean-Georges Vongerichten, Jonathan Morr, Christian Liaigre, Alan Yau, Chef Daniel Boulud, Ian Schrager, Brian McNally, Arnold Chan, Andre Balazs, and India Mahdavi.

EARLY DESIGN X FOOD MEMORIES

Yip fell in love with people and hospitality when she moved to New York City in the early ’90s. “When I entered the lobby of the Royalton Hotel, I was immediately transported to a new kind of hospitality, with whimsical design, modern service, stylish food, curated cocktails, to designer uniforms,” she recalls. “It was just the start of “power lunches” orchestrated by Brian McNally, and Ian Schrager & Philippe Starck setting the stage for the design hotel market. Whoever thought you could make dining in a hotel fashionable, but they did!.”

CONCEPT APPROACH

“Every project is approached the same way with the guest experience at the forefront. First, we sit with the decision-makers to discuss the food & beverage experience from the customer perspective, service style, operations, to budgets. From there, we study the markets and neighborhoods and propose a few Food & Beverage mood boards for the project.” says Yip.

BEST BUSINESS ADVICE

From Ian Schrager, “Stay in your lane and be unique.”

HOW DOES JENJUICE HOSPITALITY DIFFER FROM OTHER COMPANIES

“Something that sets us apart from the industry is that we intentionally develop concepts based on the guest experience and visual design. We take a deep dive into how space moves from breakfast, lunch, dinner, cocktail hour to events and how this impacts the staff, kitchen, design, budgets, and room vibe.

 WHAT’S NEXT?

We are currently working on an exciting Food & Beverage destination in New York’s financial district. “Another dream project with like minds in design, vision, and architects with views of lower Manhattan. The best projects are with views!”

Since the world pandemic, Yip started, Restaurant Startup Business Studio, to help food & beverage entrepreneurs start their dream restaurant business. We are currently creating a Canva restaurant template business to help startups plan, organize and introduce their concepts to the world.

Yip continues to give back to the hospitality industry by mentoring hospitality students worldwide with today’s job market and connecting them to positions in the workforce. In addition, she continues to speak about the hospitality business on different platforms that help startups and chefs launch their businesses. She lives in Dallas with her foodie family and continues to travel for inspiration.

 
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