BEVERAGE ECOSYSTEM ACTIVATION
The tailored
hospitality blueprint
FOR LUXURY HOTELS, PREMIUM RESTAURANT GROUPS,
AND HIGH-STAKES OPENINGS OR REPOSITIONINGS,
CONCEPT, SERVICE, GUEST EXPERIENCE,
AND BEVERAGE MUST OPERATE
AS ONE SYSTEM.
Bar & Mixology Consultant in Paris | Cocktail & Bar Agency – Mixomania
FROM INTENTION TO REALITY
Beverage Ecosystem Activation
BEVERAGE ECOSYSTEM ACTIVATION
After the audit,
we turn the roadmap
into execution.
CONCEPT REFINEMENT, MENU SYSTEMS,
SOURCING LOGIC, TRAINING AND ROLLOUT
CONTROL FOR VENUES THAT NEED
THE NEXT LEVEL DONE PROPERLY.
STEP 2
BEVERAGE
ECOSYSTEM
ACTIVATION
WORKING WITH MIXOMANIA MEANS
FASTER ROLLOUT
STRONGER OPERATIONAL COHERENCE
HIGHER IMPLEMENTATION QUALITY
MORE COMPLETE RESULTS
12 MONTHS OF REFINEMENT
AND FOLLOW-UP
For some clients, the diagnosis is enough to clarify
the next internal decisions. For others, it becomes the
first step toward a larger consulting engagement.
TYPICAL NEXT-STAGE ENGAGEMENTS
BEGIN AT
€9,300 EX.VAT
INCLUDES
CONCEPT & BEVERAGE
ARCHITECTURE
ACTIVATION & OPERATIONAL
TRANSLATION
OPENING SUPPORT & ROLLOUT
REFINEMENT
30 DAYS
OFFER ACTIVATION
1 - YEAR
FOLLOW-UP
OUR GUARANTEES
Fit
IF THIS IS NOT THE RIGHT FIRST STEP,
WE WILL TELL YOU.
Credit
IF A BROAD COMMITMENT IS CONFIRMED
WITHIN 14 DAYS, YOUR FEE IS FULLY CREDITED.
Clarity
IF THE NEXT STEP IS NOT CLEAR,
WE ADD A 90-MINUTE FOLLOW-UP AT NO EXTRA COST.
CLIENTS x PARTNERS
Your great visions inspire us.
Your feedback enlightens us.
"THE SCENOGRAPHY AROUND THE COCKTAILS LITERALLY
GAME CHANGER: OUR SIGNATURE SALES
HAVE BEEN MULTIPLIED BY THREE."
ANTO M, Owner - Lounge Hotel, Saint-Tropez
"THE IMPLEMENTATION OF SIMPLE BUT SIGNIFICANT RITUALS
HAD AN IMMEDIATE EFFECT. THE IMPACT ON CUSTOMERS
IS REAL. IT'S A BEAUTIFUL EVOLUTION!"
MARC G, Bar manager - Rooftop, Geneva
"STOCK MANAGEMENT HAS BECOME A LOT
SMOOTHER. LESS PRODUCTS AND THE
ROTATION IS MORE IMPORTANT."
RAMI K, Founder - Brasserie Group, Paris
"IN LESS THAN THREE MONTHS, WE HAVE OBSERVED
AN INCREASE OF + 35% IN BARS' TURNOVER ,
AND THE OFFER HAS GAINED CONSISTENCY."
JULIEN M, Restaurant Director - 5* Hotel, Courchevel
SPIRITS
BACARDI-MARTINI
BROWN-FORMAN
BEAM SUNTORY
AB INBEV
FOODEX
DIAGEO
LUCAS BOLS 1575 GENEVER
PIERRE FERRAND COGNAC
GLENMORANGIE WHISKY
WOODFORD RESERVE
HERRADURA TEQUILA
L'ATELIER DU SAKÉ
KRUG CHAMPAGNE
PLANTATION RUM
HENDRICKS GIN
JACK DANIEL'S
CITADELLE GIN
AROMATISATION & PERFUMERY
ROBERTET GROUP
L'ORÉAL LUXE
KERING BEAUTY
LVMH BEAUTY
LOUIS VUITTON PERFUMS
DIOR PERFUMS
LA PERLA
DIESEL
CREED
GUCCI
COFFEE & TEA
STARBUCKS RESERVE COFFEE
NESPRESSO
DILMAH TEA
TEAVANA
WMF
INSTITUTIONS
& INNOVATION
LVMH - LA MAISON DES STARTUPS
LE SALON DU CHOCOLAT - INT.
DANONE NUTRICIA RESEARCH
LE SALON DE L'INNOVATION
STATION F - STARTUPS DEV.
LA CITÉ DES SCIENCES
HOSPITALITY
LOUIS VUITTON - EXPÉRIENCES - INT.
RASPOUTINE CLUB - INT.
MELIÀ GROUP - INT.
ZUMA - INT.
LE SERPENT À PLUMES - PARIS
MAISON SOUQUET - PARIS
LE CRILLON - PARIS
MANKO - PARIS
MANDARIN ORIENTAL - BARCELONA
1112 THE MOROCCAN TEAHOUSE - MARRAKECH
ROYAL MANSOUR - MARRAKECH
HAUTE COUTURE
& HAUTE JOAILLERIE
CHRISTIAN DIOR
LOUIS VUITTON
LVMH FASHION
VALENTINO
BALMAIN
CARTIER
HERMÈS
LOEWE
FENDI
ART DE LA TABLE
CRISTAL BACCARAT - FRANCE
YUKIWA - JAPAN
ALESSI - ITALY
A STANDARD OF EXCELLENCE
MICHELIN GUIDE
THE WORLD'S 50 BEST
For venues competing on recognition,
your beverage program
cannot remain secondary.
It is part of the distinction.
IS THIS THE LEVEL OF YOUR VENUE
IS BUILT TO REACH ?
STRATEGIC REVIEW
LET'S DISCUSS
YOUR PROJECT
TELL US WHAT YOU ARE BUILDING,
WHERE YOU ARE IN THE PROCESS,
AND THE KIND OF SUPPORT YOU ARE SEEKING.
FOR QUALIFIED HOSPITALITY PROJECTS ONLY. RESPONSE WITHIN 48 HOURS.