Our most recent project involvement and client list
 Loopitas is a traditional and authentic churreria at DIFC Gate Village, Dubai. Their menu consists of favorites like fresh churros, custard filled churros and chocolate covered churros. They come in different shapes and sizes.
Our scope of work included:
* Concept development
* Design direction
* Kitchen design
* Recruitment
* Feasibility study
* Project management
* Tender process for fit out contractor
* Training manual and policies and procedures
* Operations management |  K-Hotel Douala, Cameroon, opens in Q2 of 2021 and will accommodate 115 keys, 3 F&B outlets, banqueting facilities for up to 150 guests, a pool and fitness center.
Our scope of work included:
* Concept development for all F&B outlets (K-Bar, Kotcha, Mojo)
* Branding for all F&B outlets
* Recruitment of full executive committee |  Upmarket pool bar and terrace on the first floor of the K-Hotel in Douala.
Our scope of work included:
* Concept development
* Menu development
* Branding |
|---|
 Kotcha is an Afro Contemporary all day dining restaurant at the K-Hotel Douala.
Our scope of work included:
* Concept development
* Menu development
* Branding |  K-Bar is the hotel bar at K-Hotel Douala. Its inspiration came from the well known Kadji beer brand which features heavily in the product offering along with an exclusive range of Whiskeys.
Our scope of work included:
* Concept development
* Menu development
* Branding |  Different is an upmarket dessert cafe at Tilal Mall in Riyadh. The menu was created by Dubai celebrity chef Izu Ani (ex LPM, La Serre, Gaya)_
Our scope of work included:
* Feasibility study
* Concept development
* Kitchen design
* Implementation
* Senior recruitment
* Training manual
* Policies and procedures |
|---|
 Allo Beirut is a hugely successful Lebanese street food concept that grew at a very fast pace in 2019 after their first opening late 2018. They currently have 2 outlets.
Our scope of work included:
* Full operational audit
* Compile training manual and policies and procedures
* Advise on expansion plan
* Establish a recommendation and action plan for growth |  In conjunction with Limelight, we were appointed to re-conceptualize, restructure and implement all F&B and retail related student facilities on the campus. The university has a total of over 15,000 students enrolled every year of which 30% live on site.
Our scope of work included:
* Masterplan
* Business modelling
* Feasibility
* Kitchen design
* Implementation
* Operator sourcing |  The Louvre Abu Dhabi houses a number of F&B outlets and outdoor event spaces that can accommodate over 1,000 guests. We were a sub consultant to ODG in December 2018 to restructure a new FnB direction of all areas along with an evaluation of a new F&B operator.
Our scope of work included:
* International Operator evaluation
* Advising on contract terms and conditions
* New business plan for additional revenue streams
* Restructuring of event sales and F&B department
* Operational structure |
|---|
 Early 2018, we joined forces with Limelight to re-develop the student facilities at Sharjah University. While we took care of all F&B related work, Limelight did the full design and led the project from start to finish. |  In April 2018 we were appointed to re-conceptualize the fast casual food hall at this new mall on Reem Island. As part of this 2.8 million square foot large project, this food destination will be home to a unique dining experience where the focus is on homemade and fresh, food with flavour, quality and fun.
The mall is due to open in 2022.
Our scope of work included:
* Master plan
* Concept development
* Concept mix
* General lay out
* Business modelling |  In June 2018, we collaborated with KPMG to audit one of Dubai’s largest F&B operators to audit every aspect of their F&B business and recommend an expansion strategy for the next 5 years.
Our scope of work included:
* Operational audit
* Holistic review of all departments
* Review of all systems, processes, policies and procedures
* Compile a new F&B strategy
* Establish a 5 year operational forecast |
|---|
 Fully holistic operational audit, in collaboration with KPMG, to streamline and reposition all F&B outlets. |  In 2017, we were retained by E&Y to assist with the F&B development, advisory and feasibility for a new island resort just of the Dubai shoreline. The project will open in 2023 and consists of 3 hotels, retail and over 40 F&B offerings |  5 star luxury beach property with 115 keys of which 100 water villas and 5 F&B outlets
Our scope of work included:
* Concept development
* Kitchen design
* Floor lay out and functionalities
* Food and drinks direction
* Crockery direction |
|---|
 In 2017 we worked with Balcony8 on the concept development for The Fish House, a fishmonger style seafood and fish restaurant where the guest can choose their fish and decide on any of the 6 cooking methods. |  Speciality restaurant at the Intercontinental Hotel in Dubai Festival City.
Our scope of work included:
* Concept development
* Design direction
* Equipment selection
* Menu direction
* Kitchen design |  Pop up concept (kiosk) that serves up authentic Spanish churros.
Our scope of work included:
* Concept development
* Menu development
* Business plan
* Operations management
* Marketing
* Event bookings |
|---|
 Bakery production kitchen specialising in high end cakes, pastries and desserts.
Our scope of work included:
* Concept creation and development
* Feasibility
* Equipment selection
* Menu development
* Kitchen design
* Senior recruitment
* Project management |  Maad Towers in Makkah is a large hotel concept with 11,000 rooms, spread over multiple towers when it is complete. We were contracted to study the feasibility between operating phase 1 as one entity or multiple entities. The study was completed in June 2017. |  We were commissioned to carry out an operations audit in all Nakheel operated F&B outlets (17 in total). The focus was mainly on front of house operations.
Our scope of work included:
* Full mystery shopping audit
* Compile a full report including recommendations and action plan |
|---|
 All day dining restaurant at the D2 in Barsha Heights, Dubai. Located on the ground floor, the restaurant is Mediterranean cuisine in a comfortable and homely setting.
Our scope of work included:
* Concept development
* Menu development
* Business plan
* Design direction
* General lay out |  Speciality restaurant at the D2 in Barsha Heights, Dubai. Located on the first floor, the restaurant is Thai street food cuisine in a fun and quirky setting.
Our scope of work included:
* Concept development
* Menu development
* Business plan
* Design direction
* General lay out |  Hotel developer in the Caribbean and management company of the Margaritaville Grand Cayman Islands. we developed the F&B outlets for Margaritaville Beach Resort for them and advised them on all F&B related matters in 2016. The hotel opened in Q2 of 2017. |
|---|
 In November 2015, we were contracted by HHG to develop all the F&B for the new Margaritaville resort in the Grand Cayman Islands. The hotel has 280 bedrooms, 6 F&B outlets, room service, spa and gym facilities and 3 swimming pools. The concepts we developed were:
* Yara (steakhouse)
* Banana Wind Cafe (all day dining)
* License to Chill (lobby bar)
* Margaritaville Coffee Shop
* Spread Urban Bistro (deli and wine bar)
* 5 O’Clock Somewhere |  Yara is the speciality restaurant (luxury steak house) at the Margaritaville Beach Resort in Grand Cayman Islands. The hotel refurbished in 2016 and contains 285 guest rooms.
Our scope of work included:
* Concept development
* Kitchen design
* Menu direction
* Crockery direction
* General lay out |  License to Chill is the lobby bar at the Margaritaville Beach Resort in Grand Cayman Islands. The hotel refurbished in 2016 and contains 285 guest rooms.
Our scope of work included:
* Concept development
* Kitchen design
* Menu and drinks direction
* Crockery direction
* General lay out |
|---|
 MV Coffeeshop is the main coffee shop at the Margaritaville Beach Resort in Grand Cayman Islands. The hotel refurbished in 2016 and contains 285 guest rooms.
Our scope of work included:
* Concept development
* Kitchen design
* Menu direction
* Crockery direction
* General lay out |  5 O'Clock Somewhere is the beach and pool bar at the Margaritaville Beach Resort in Grand Cayman Islands. The hotel refurbished in 2016 and contains 285 guest rooms.
Our scope of work included:
* Concept development
* Menu and drinks direction
* Design direction
* Crockery direction
* General lay out |  Spread is the deli and wine bar at the Margaritaville Beach Resort in Grand Cayman Islands. The hotel refurbished in 2016 and contains 285 guest rooms.
Our scope of work included:
* Concept development
* Menu and drinks direction
* Design direction
* Kitchen design
* Crockery direction
* General lay out |
|---|
 Owner of the Atisuto brand in Dubai. We helped them set up their corporate structure and developed the Atisuto brand that has grown to 4 outlets in 2018. |  Casual and authentic sushi bar where value for money is a benchmark.
Our scope of work included:
* Concept creation and development
* Business Plan
* Marketing and PR
* Branding
* Recruitment
* Equipment selection
* Menu development
* Standards manual
* Expansion strategy |  First ever Japanese bakery in Dubai in 2013. Yamanote prides themselves on producing authentic Japanese bakery, cakes, desserts and pastries with all products made fresh on site, using only the finest ingredients.
Our scope of work included:
* Business plan
* Marketing and PR
* Recruitment
* Procurement
* Policies and procedures
* IT solutions
* Training
* Pre opening operations management
* Service manual |
|---|
