As Food and Beverage/Management advisor for hoteliers, developers and restaurateurs, Jenjuice Studio collaborated on the development of ground-breaking hotels; Gramercy Park Hotel, Delano Hotel, Mercer Hotel, Hotel Condessa and more. With experiences in hotel and restaurant management since 1992, our network of service, style, hospitality and key professionals make Jenjuice Studio a preferred choice in the industry.
The best meal I've had this year was last week at Le Coucou in New York City. The Michelin chef Daniel Rose of Spring and La Bourse et La Vie in Paris delivers simple French food the old fashion way....
From Time Out London: Launching the inaugural restaurant & hotel guide to Singapore, Vietnamese-born chef CHAN HON MENG has just been crowned official king of the kerb - becoming the world's first street-food vendor to be granted a Michelin star. Chan Hon Meng was...
“Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. It seemed obvious to them after a while. That’s because they were able to connect experiences they’ve had and synthesize new things. And the reason they were able to do that was that they’ve had more experiences or they have thought more about their experiences than other people. Unfortunately, that’s too rare a commodity. A lot of people in our industry haven’t had very diverse experiences. So they don’t have enough dots to connect, and they end up with very linear solutions without a broad perspective on the problem. The broader one’s understanding of the human experience, the better design we will have.”
” Good restaurateurs must have both the experience to develop their technique and the maturity to forget it.”
The success of any restaurant depends on the vision, focus, passion, and commitment to excellence of the owner and emanates from genuine feelings about people, food, service, and style.
“The very nature of our business is individual attention to each individual customer and each owner must nourish and feed the restaurant and make sure that it’s success is sustained by hard work.
The persona of each restaurateur, the sum of his or her intellect and feelings about hospitality, must be conveyed to the management team and staff to insure success.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
The more that you read, the more things you will know. The more that you learn, the more places you will go.