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.

Our Services

What we do for you?

CONCEPT DIRECTION – F&B Positioning, Guest Experience Mapping, Service Style, Operational Approach
FOOD – Menu Development, Food Costing, Culinary Research
BEVERAGE – Cocktail, Wine & Beer Program, Mixologist Curation
SPATIAL PLANNING – FOH & BOH Layout

PRESENTATION – Concept Deck, Business Plan, Financial Pro-Forma
STRATEGY – RRR (Rebrand, Reposition, Redesign), Operational Improvement, Turnkey Solution
R&D – Market Study Research, Site Programming
FINANCIALS- Pre-Opening Budget, Revenue Forecast, Operational Schedule, Labor Cost

Re-Concept; Re-Brand; Re-Design
60 – 90 day Turn-around
Choose from our original COJHO Concepts from our sister company, COJHO Hospitality

Kitchen & Bar Design
SOP Creation
Menu & Recipe Creation and Costing
Training – BOH

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

Brand Identity – Storyboard, Logo Design
Menu Presentation
To-Go Packaging, and Merchandising
Private Label

Sourcing of all OS&E
Tabletop – china, glass, silver and serve ware
Uniform
Linen
Private Label

TASK FORCE – -Food & Beverage Taskforce, Pre-Opening Management Support

SOP CREATION – SOP (Standard Operating Procedures ) for FOH & BOH, Recipe Standards, Company Culture Development

STAFFING – FOH & BOH Staff Hiring, Training, Mass Onboarding, HR Assessment

RECRUITMENT – Executive Hospitality Positions include General Manager, Director of Food & Beverage, Executive Chef

OPERATIONAL ASSESSMENT

FINANCIALS – Financial Oversight & Guidance

HOSPITALITY TECHNOLOGY – User friendly, touches guest experiences, labor and cost-saving technology for streamlined BOH operations

SYSTEMS – Template creation & training for functional FOH & BOH daily operations

PEOPLE & SERVICES – Management recruitment, hiring, training, union relations, labor contract negotiations, coaching & mentoring

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

F&B Events calendar development
POP-UP activation and collaboration mgmt from A to Z
Marketing advisement
Brand & Restaurant Partnerships
Curate Live Music and Selection

OUR PROCESS

1. PROCESS

Define your Scope of Work, Budget, Timeline, and Goals.

Phase 1

Define the Project and Scope of Work or Operational Assessment.

Phase 2

Market Study & Concept Direction

Phase 3

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

Phase 4

Operational Support, Recruitment and Pre-Opening Services

2. HOW WE WORK

Next, we discuss the following steps and fees to best support your project. Virtual, Remote, or In-Person.

Phase Work

Based on Scope of Services for a period of time, paid on a flat fee

Retainer work

Based on Scope of Services for larger projects, paid on a monthly retainer

White Label with JH

Jenjuice Hospitality be apart of your team to your F&B advisors, answer all your daily hospitality questions, and move your projects forward.

3 Day Assessment

In-Person Site Visit for Operational Assessments Efficiency.

3. FEES

Let’s discuss your budget and timeline to find the best fit for you.

Flat Fee per Project

Based on Scope of Work, we dedicate a timeline and budget to complete the project

Phase 1-2-3

Based on Scope of Services, we charge by Phases

Packaged Hours

Let's discuss a monthly hour rate and fee that works for you. *All hours must be used within 2 months