3 Services – Jenjuice Hospitality

Working closely with our clients, we develop long-term concepts that encompass various crucial elements such as design, branding, service style, customer mapping strategy, and revenue forecasting. We approach every project, regardless of its size, with meticulous attention to detail, covering all aspects from construction and staffing to OS&E, design, and technology software.

Strategic F&B Solutions

What we do for you

3 Hour Workshop: F&B CONCEPT CLARITY
We’ll define your business
- Value, Purpose, Mission, Goal
- Guest Experience Mapping
- Budget

Let’s present your Concept to landlords and investors

R&D – Market Study/ Gap Analysis
Guest Experience Mapping
Concept Direction
- Brand Value
- Culinary Program
- The Guest Experience
- Service Style
- Marketing Approach
- Team
- Competitive Analysis
- Revenue Assumptions
- Pre-Opening Costs

R&D – Market Study/ Gap Analysis
Guest Experience Mapping
F&B Concept Pitch Deck
Startup- Up Costs
Staffing Guide
Financial Pro-Forma
Business Plan for Investors

Kitchen equipment based on menu
Bar equipment layout based on beverage program
RFP proposal for best pricing

Menu Design
Culinary Direction
Recipe Costing & Inventory
Menu Training

Design Co-ordination with select Interior Designer
Interior Styling, and Decoration
FF&E Selection
Purchasing Advisory
Project Timeline and Mgmt

Brand Strategy & Application
- Brand Guide – Logo, Font, Color
- Business Naming
- Menu, Bag, Cup, Poster etc
- Packaging, Label and Print Design
- Merchandising
- Website & Social Media Banner & Post
- Branded Illustration
Private label products

OS+E – Operational, Supplies and Equipment sourcing.

IT – POS, CRM, Inventory , Revenue mgmt, Recipe costing etc
Tabletop – plateware, glassware, cutlery, hollware
Disposible supplies – bag, cup, coaster, matches, napkin etc
Serveware
Uniform
Linen, Napkins
Stationary
Private Label

SOP Creation – SOP for FOH & BOH, Recipe Standards
Company Culture Development
Staffing – FOH & BOH
- Hire, Train, On-board
Recruitment of Executive Hospitality Positions include
- General Manager
- Director of Food & Beverage
- Executive Chef
TASK FORCE
- Pre-Opening Management Support

Focussed on under performing F&B spaces in hotels, office buildings and existing concepts that need a refresh.

100 Day Turn-Around
New
- Concept
- Menu
- Brand
- Design
- Budget

OUR PROCESS

1. PROCESS & PHASES

Let’s discuss your F&B Concept and define your goals plus Scope of Work, budget, timeline, and project support.

3-hour Workshop

3-Hour Workshop: Clarify Your F&B Concept and Design Your Guest Journey

Phase 1 Strategy

Brand and Business Strategy

Phase 2 Concept Direction

Market Study, Gap Analysis, Budget, Revenue Assumptions, Concept Direction

Phase 3 Development

Concept Development Pre-Opening Budget Management, OS&E Sourcing, IT Selection, Project Management

Phase 4 Operations

Operational Set-up, Critical Path Mgmt., Recruitment, Training, Launch

2. HOW WE WORK

With our experience as F&B managers, owners, and directors, we treat every project with the same care and precision, delivering results that matter.

Collaborative and Flexible Approach

Hands-on and Detail-Oriented

Weekly Calls / As-Needed Support

Fractional F&B Team

Jenjuice Hospitality becomes an extension of your team — serving as your trusted F&B advisors, providing daily guidance, and driving your projects forward

In-Person and Virtual Support Options

Clear Communication and Action Plans

Pre-Opening Budget Management

3. FEES

We’ll review your budget and timeline to create the best plan forward.

Project bsed Fees

For specific deliverables

Fractional Leadership

Monthly Retainers (for ongoing advisory work)

Packaged Consulting Hours

Let’s customize a monthly hourly package and fee that fits your needs. All hours must be used within 60 days.

Travel Fees & Expenses

Travel Fees for On-Site Visits