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The New Bar Times
INTERNATIONAL EDITION
Beverage-Led
Hospitality Concepts
Built to Perform
We Help
Your Business
We help hotels, restaurants, bars, and premium venues create or reposition beverage-led concepts that elevate guest experience, sharpen market positioning, improve operational flow, and protect margins. From strategic audit to concept architecture, menu engineering, bar design logic, team training, and rollout, we turn beverage vision into service-ready systems designed for consistency and scale.
For Hospitality Owners,
Operators and Investors
We work with hotels, restaurants, bar owners, hospitality groups, developers, and investors who need more than creative ideas. They need a concept that is distinctive, operationally coherent, and commercially viable. Whether you are launching a new venue, repositioning an existing bar, upgrading a hotel beverage offer, or building a more profitable guest experience, we structure the concept, the offer, and the execution model around real business outcomes.
What
We Build
CONCEPT DEVELOPMENTS
We define the beverage-led concept, guest promise, service rituals, offer architecture, and positioning logic that make the venue clear, desirable, and commercially relevant.
BAR STRATEGY & MENU ENGINEERING
We design beverage programs, cocktail menus, pricing logic, costing structure, signature serves, and upsell pathways that improve coherence, speed, and profitability.
EXPERIENTIAL DESIGN
We shape the sensory and visual layer of the bar experience so the concept feels intentional, memorable, and aligned with the brand.
OPERATIONAL EXECUTION
We translate strategy into service-ready tools: SOPs, training frameworks, sourcing logic, workflow decisions, bar setup recommendations, and rollout support.
LAUNCH & ROLLOUT
We calibrate the concept in real conditions, refine weak points, align the team, and lock the consistency required for performance and scale.
Why Clients Work
With Mixomania
We combine bar strategy, experiential design, and operational execution in one beverage-led consulting model. Our work is built for venues that want more than beautiful drinks. They want stronger positioning, better consistency, smoother operations, and measurable commercial impact. From boutique hospitality projects to international premium collaborations, we help turn beverage ambition into a structured, scalable guest experience.
What
This Improves
We create beverage-led hospitality concepts that elevate guest experience, sharpen positioning, streamline service, strengthen consistency, and turn beverage identity into stronger commercial performance.
Our
Method
STRATEGIC AUDIT
We assess positioning, guest expectations, offer gaps, service realities, and commercial opportunities.
CONCEPT ARCHITECTURE
We define the logic of the concept: who it is for, what it promises, how it stands out, and how the offer should be structured.
OPERATIONAL TRANSLATION
We turn the concept into menus, rituals, tools, training, and service systems your team can actually execute.
ROLLOUT REFINEMENT
We test, adjust, and strengthen the model in live conditions so the guest experience remains consistent and the economics stay under control.
WRITED BY YOUR FUTUR PARTNER
A STRONG POSITION
THE ONLY FRENCH BAR AGENCY WITH A PANORAMIC VISION OF THE BEVERAGE WORLD.
BAR CONCEPT POSITIONING & EXPERIENCE DESIGN
SERVICE RITUALS, SOPS AND OPERATIONAL FLOW
OPENING SUPPORT AND LAUNCH REFINEMENT
SCALABLE SYSTEMS FOR MULTI-SITE
AND PREMIUM EXPANSION
A CLEAR VISION
Signature bar and restaurant concepts for contemporary hospitality and iconic Maisons
WE DESIGN BEVERAGE SYSTEMS THAT ELEVATE GUEST EXPERIENCE,
SHARPEN BRAND IDENTITY, IMPROVE MARGINS AND SUPPORT
OPERATIONAL EXCELLENCE ACROSS HOTELS, RESTAURANTS,
BARS AND BEVERAGE-LED HOSPITALITY CONCEPTS.
ONE CLEAR MISSION
We build
Bar & beverage ecosystems
designed to scale
FOR HOSPITALITY BRANDS SEEKING STRONGER
GUEST EXPERIENCE, SHARPER POSITIONING,
GREATER CONSISTENCY, AND BETTER
COMMERCIAL PERFORMANCE.
STEP 1
Strategic
audit
Clarify positioning, guest promise, service realities,
and commercial opportunities.
STEP 2
Concept
architecture
Define the concept logic, guest journey, service rituals,
and offer structure that makes the venue distinctive.
Operational
translation
Turn strategy into menus, SOPs, sourcing logic,
team rituals and service-ready execution.
Rollout
refinement
Calibrate live conditions, refine what underperforms,
and lock consistency for performance and scale.
Consultant Bar & Mixologie à Paris | Agence Cocktail & Bar – Mixomania
CONSULTING x SERVICES
What's included ?
CONCEPT STRATEGY EXPERIENTIAL DESIGN BEVERAGE ARCHITECTURE SMART EXECUTION PERFORMANCE STEERING
BAR CONCEPT POSITIONING & EXPERIENCE DESIGN
SERVICE RITUALS, SOPS AND OPERATIONAL FLOW
OPENING SUPPORT AND LAUNCH REFINEMENT
SCALABLE SYSTEMS FOR MULTI-SITE
AND PREMIUM EXPANSION
IDEAL BEFORE
an opening, a repositioning, a menu overhaul, or a wider consulting engagement.
CONCEPT STRATEGY x EXPERIENTIAL DESIGN 360°
Design de concepts bar
et scénographie immersive
UNE SCÈNE
à VOTRE IMAGE
Jeux de matières, de lumières et d’intentions…
À travers chaque objet, chaque rituel de service,
tout incarne votre histoire.
Sourcing et production
d'arts de la table et de mobilier
L'ART ET LA MANIÈRE D' ACCUEILLIR
VOS CLIENTS pour SUBLIMER L' INSTANT
Des pièces artisanales au mobilier signature, chaque élément est sélectionné pour renforcer la cohérence, l'usage et laisser une impression innoubliable.
Collaborations chefs
et dialogues créatifs
à 4 mains
UN PROLONGEMENT NATUREL
de VOS UNIVERS GASTRONOMIQUES
Accords mets, menus découverte, apéritifs maison…
Chacun pensé comme une expérience à part entière.
Storytelling visuel
et plan de communication
CAPTURER L'ESSENCE
de VOTRE UNIVERS
Parcours olfactifs, parfums d’ambiance, bougies…
Chaque sillage devient une émotion.
Activation commerciale
de marques et d’établissements
CRÉONS DES MOMENTS
QUI RAYONNENT dans LES MÉMOIRES
Des formats immersifs pensés pour vos réseaux d’influence :
bars éphémères, masterclasses, ateliers sensoriels…
Consultant Bar & Mixologie à Paris | Agence Cocktail & Bar – Mixomania
SIGNATURE BEVERAGE SYSTEMS
TARGETING 70–80% GROSS MARGIN?
WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY.
Programme café-barista
et boissons pâtissières
DE LA TORRÉFACTION
à la DÉGUSTATION
Ensemble, dessinons une expérience café cohérente,
rentable et inoubliable. Upselling, rituels de service…
chaque détail devient une preuve de votre différence.
Art de vivre - bien-être
et tea time 2.0
BOISSONS VIVANTES
pour ÉVEILLER LES SENS
Désirables et sources d’émotions positives,
les boissons vivantes infusent les concepts
les plus actuels ; des tables engagées aux
identités lifestyle les plus innovantes...
Signature olfactive
et aromatisation
QUAND CHAQUE ESPACE
DEVIENT un NOUVEAU VOYAGE
Parcours olfactifs, parfums d’ambiance, bougies…
Chaque sillage devient une émotion.
CLIENTS x PARTNERS
Vos grandes visions nous inspirent.
Vos retours nous éclairent.
"LA SCÉNOGRAPHIE AUTOUR DES COCKTAILS A LITTÉRALEMENT
CHANGÉ LA DONNE : NOS VENTES DE SIGNATURES
ONT ÉTÉ MULTIPLIÉES PAR TROIS."
ANTO M & TATIANA A , Propriétaires - Lounge Hôtelier, Saint-Tropez
"LA MISE EN PLACE DE RITUELS SIMPLES MAIS MARQUANTS
A EU UN EFFET IMMÉDIAT. L'IMPACT SUR LA CLIENTÈLE
EST RÉEL. C'EST UNE BELLE ÉVOLUTION !"
MARC G , Responsable bar - Rooftop, Genève
"LE PILOTAGE DES STOCKS EST DEVENU BEAUCOUP
PLUS FLUIDE. MOINS DE PRODUITS ET LA
ROTATION EST PLUS IMPORTANTE."
RAMI K , Fondateur - Groupe de Brasseries, Paris
"EN MOINS DE TROIS MOIS, NOUS AVONS CONSTATÉ
UNE HAUSSE DE + de 35% SUR LE CA DES BARS,
ET L'OFFRE A GAGNÉ EN COHÉRENCE."
JULIEN M , Directeur de la restauration - Hôtel 5*, 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 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.
QUESTIONS
Is this the right fit for our type of project?
Yes, if your venue treats beverage as part of the brand, the guest experience and the business model. This diagnostic is relevant for bars, restaurants, hotels, members’ clubs and beverage-led concepts that need sharper positioning, stronger commercial logic or clearer next steps.
Is one session really enough?
For the right project, yes. The purpose is not to solve every layer in one day, but to identify the highest-value decisions, remove ambiguity and define the right next moves quickly and clearly.
What if we need more than a diagnostic?
That is exactly what this session helps clarify. It shows whether your project needs broader consulting support, rollout assistance, performance optimisation or simply better internal execution. The outcome is direction, not guesswork.
Do you help with profitability as well as guest experience ?
Absolutely. A strong concept must be desirable and commercially sound. We look at positioning, pricing logic, margin structure, menu performance, operational standards and guest perception together, because the right system has to work both on paper and in service.
Why not just book a normal consultation?
Because this is not a casual call. It is a structured strategic intervention designed to challenge assumptions, reduce decision risk and accelerate serious decisions for serious projects.
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