Creative photo shooting for Cristal Baccarat Paris bar collection, focused on beverage storytelling and visual direction. SET DESIGN, COCKTAIL STYLING & PHOTOGRAPHY CONSULTING Baccarat Crystal Paris BACCARAT A HOUSE ICONIC Crystal Baccarat is the symbol of a French art of living, timeless and always in tune with the times. SUMMER PARADISE COLLECTION COCKTAIL DESIGN A living backdrop, tangy and absolutely festive! CASTING COLLECTIVE OF TALENTS Agent: Solange Talents Artistic Direction: Sarah De Beaumont Photography: Philippe Garcia

How Mixomania transformed a simple rooftop bar brief in Marrakech into a full hospitality journey with a Moroccan tea experience, botanical granaries, floral distillery, pastry atelier, retail logic and a 140-seat vegetated rooftop. HOSPITALITY CASE STUDY The New Bar Times INTERNATIONAL EDITION 1112 The Moroccan tea house Marrakech Intro 1112 The Moroccan Tea House Marrakech began as a relatively focused hospitality request: create a rooftop bar. Mixomania identified a much greater opportunity. Rather than treating the rooftop as an isolated destination, the project was reimagined as a complete guest journey unfolding through the riad itself. Underused corridors, transitional spaces and previously unexplored rooms were transformed into meaningful chapters of the experience, allowing the rooftop to become the final climax rather than the starting point. The result is a multi-layered hospitality concept combining a traditional Moroccan tea journey in the courtyard, botanical granaries, a visible cellar, a floral distillery, a pastry atelier, a fully vegetated rooftop, a zero- proof cocktail program, retail extensions and a broader commercial model designed to increase guestengagement,average spendand category depth. Executive Summary The client’s initial request focused on the opening of a rooftop bar. Mixomania expanded that brief into a complete hospitality ecosystem. The concept now begins in the riad’s traditional inner courtyard, organised around the fountain, where guests discover a tea menu imagined as a journey across Morocco. From there, they move through previously underused corridors transformed into botanical granaries, then into a visible cellar displaying the products used in the distillery, before arriving in a room dedicated to the ancestral Moroccan craft of floral water distillation. The journey continues through a pastry atelier and culminates on a fully vegetated rooftop botanical bar designed as the contemporary final bouquet of the experience. In parallel, Mixomania developed the wider beverage and commercial logic of the venue: an entirely zero-proof cocktail menu, distillery tastings, reimagined Moroccan tea rituals, custom tea and spice blends, a Moroccan latte program built around Amlou, pastry take-away formats, floral water retail and a food offer designed for evening pairing and broader daypart relevance. What started as a rooftop brief became a complete hospitality concept built around circulation, storytelling, local craft, beverage identity, product development and revenue diversification. The Initial Client Brief At the outset, the client’s request was clear and relatively narrow: create a rooftop bar experience for the riad. While the opportunity was strong, the brief was initially centered on a single destination point rather than on the full experiential and commercial potential of the property. The rooftop was imagined as the main attraction, but the rest of the circulation and the underused rooms of the riad were not yet being activated as part of the guest experience. From Mixomania’s perspective, the question was therefore not only how to design an attractive rooftop bar, but how to transform the entire property into a more coherent, memorable and monetisable hospitality journey. The Strategic Challenge The key strategic challenge was to avoid building a rooftop that felt disconnected from the rest of the riad. A rooftop can certainly function as a destination on its own, but when treated in isolation, it often captures only a fraction of its experiential and commercial potential. Here, the riad contained a number of underexploited transitional areas, including corridors and rooms that were not meaningfully contributing to the guest journey. At the same time, another layer of opportunity became clear. The traditional inner courtyard already carried a strong Moroccan hospitality identity. The rooftop, on the other hand, could become an opportunity to introduce a more contemporary expression of the concept. This contrast between heritage and modernity was not a contradiction. It was a strategic asset. Mixomania therefore approached the project as a dual challenge: preserve and elevate the traditional emotional grounding of the riad, while creating a more modern rooftop universe capable of attracting a broader and potentially younger audience. This led to a complete rethinking of the guest journey, not as a simple access path to a rooftop, but as a progressive hospitality narrative. Mixomania’s Strategic Response Mixomania proposed a full transformation of the original brief. Instead of creating only a rooftop bar, the project was redesigned as a multi-step journey in which guests progressively discover the origins, transformation and final expression of Moroccan botanicals, floral waters, tea rituals and zero-proof mixology. The idea was simple and powerful: if the rooftop botanical bar would celebrate plants, florals and rural Moroccan inspiration, then the guest should encounter the story of those ingredients before arriving at the final destination. The rooftop should not be the beginning of the story. It should be the bouquet final. This led to a complete experiential sequence 1. The traditional courtyard as the cultural anchor, 2. Botanical granaries through previously underused corridors, 3. A visible cellar of stored ingredients, 4. A floral distillery room, 5. A pastry atelier, 6. And finally a contemporary vegetated rooftop. By expanding the original rooftop brief into a full hospitality ecosystem, Mixomania created a concept with stronger narrative depth, stronger value perception and broader revenue logic. Reclaiming Circulation as Experience One of Mixomania’s key interventions was to rethink the circulation of the riad itself. Previously underused corridors and transition zones were no longer treated as neutral passageways. They were transformed into active experiential layers of the concept. Rather than simply moving guests from one room to another, these spaces now help build anticipation, reinforce storytelling and increase the perceived richness of the venue. This is a decisive hospitality move. In many properties, circulation is invisible in strategic thinking. Here, circulation became one of the main tools used to add depth, sequencing and emotional progression to the guest experience. By reactivating these zones, Mixomania did not only add beauty. It added meaning, rhythm and commercial coherence to the property. The Courtyard Tea Experience as the Cultural Anchor The experience begins in the traditional inner courtyard of the riad, organised around the fountain. This first chapter was designed as the emotional and cultural anchor of the project. Rather than rushing guests directly toward the rooftop, Mixomania positioned the courtyard as the space where the concept first expresses its Moroccan identity in a rooted, recognisable and sensorial way. A dedicated tea menu was conceived as a journey across Morocco. Each region is represented through a traditional hot tea interpretation, turning the tea experience into a geographic and cultural narrative rather than a conventional beverage list. This allows the venue to introduce terroir, hospitality ritual and regional identity from the very beginning of the guest journey. Strategically, this is essential. It ensures that the concept is not defined only by its rooftop, but by a complete sequence of atmospheres and beverage moments. It also creates a strong traditional foundation from which the rest of the journey can evolve toward more exploratory and contemporary expressions. Botanical Granaries and Ingredient Storytelling As guests leave the courtyard, they move through corridors reimagined as botanical granaries inspired by old rural storage spaces and agricultural cellars. These granaries introduce the sourcing dimension of the concept. Herbs, florals, medicinal plants and aromatic ingredients are not presented as abstract components of a menu, but as part of a visible and grounded ingredient world. This gives the project a stronger sense of authenticity and creates a narrative bridge between terroir, product and final beverage experience. This ingredient-first storytelling raises perceived value because the guest encounters the world behind the glass before tasting its final expression. The Visible Cellar Before arriving at the distillery, guests encounter a visible cellar designed to showcase the stored products and ingredients used throughout the concept. This layer of the experience plays a critical transitional role. It connects the agricultural logic of the botanical granaries with the transformation logic of the distillery. Rather than discovering floral waters or beverage ingredients in isolation, guests see the chain of meaning more clearly: sourcing, storage, transformation, then service. The visible cellar also strengthens the realism of the concept. It presents hospitality not as surface-level decoration, but as a tangible system of products, materials and preparation. In premium hospitality, that kind of visible backstage logic can deepen trust, enrich the story and make the final beverage experience feel more legitimate. The Floral Distillery The next chapter of the journey is a room dedicated to the ancestral Moroccan craft of floral water distillation. This distillery space was designed as a major experiential and educational pillar of the concept. It celebrates a know-how deeply rooted in Moroccan culture while also providing a direct narrative link to the beverage program of the rooftop and the food logic of the pastry atelier. The distillery makes visible the transformation of aromatic plants into floral waters, creating a clear bridge between raw ingredient and final guest experience. It highlights the role of floral waters and medicinal herbs in Moroccan gastronomy, ritual, wellness and daily tradition. Importantly, the floral waters are not treated as decorative luxury elements. They are positioned as central products of the concept, with visible relevance across beverage service, pastry applications and retail extensions. This room therefore serves several functions at once: cultural storytelling, product legitimacy, experiential depth and commercial extension. Distillery Tasting Logic Mixomania also integrated beverage service directly into the distillery experience. Part of the menu was designed so that guests visiting the distillery could immediately taste the floral waters in a non-alcoholic highball-style expression, served directly in front of the distillation vessels. This allows the experience to remain active, sensorial and fluid rather than purely observational. The sequencing is especially strong: after moving through the botanical granaries and visible cellar, the guest reaches the transformation space and then tastes the result almost immediately. This creates a direct and memorable connection between ingredient, process and final beverage. It also reinforces one of the project’s strongest ideas: every layer of the experience should lead naturally to the next. The Pastry Atelier After the distillery, the guest journey continues into a pastry atelier. This addition was a major strategic enhancement to the initial brief. The pastry atelier was designed not as an independent food outlet, but as a logical extension of the floral and botanical universe developed in the earlier rooms. Floral waters produced through the distillery are reused in pastry creations, creating continuity across beverage, food and retail. This edible continuity is important. It gives the project greater coherence, broadens the range of guest interaction with the concept and creates new commercial opportunities beyond the rooftop itself. The pastry atelier also enables take-away formats, gift boxes and retail-driven product logic, helping the project generate revenue outside the limits of seated beverage consumption. A Signature Welcome Drink Mixomania also designed a welcome drink built around clarified almond water in double texture. This drink was conceived as a symbolic introduction to the experience. Its structure evokes purity, origin and transformation, while also expressing a more refined and contemporary beverage language. As a first gesture, it sets the tone of the venue and signals that the hospitality experience has been intentionally choreographed from the outset. A strong welcome drink is not a minor detail. In high-value hospitality environments, it plays an important strategic role by raising perceived sophistication, anchoring memory and immediately immersing the guest in the logic of the concept. A Zero-Proof Botanical Bar Program One of the defining choices of the project was to build the cocktail offer entirely around a zero-proof beverage program. This is strategically powerful for several reasons. It aligns with the identity of the tea house, strengthens differentiation, makes the concept more culturally coherent and widens its relevance across different audiences and moments of the day. It also places botanicals, floral waters, tea and ingredient storytelling at the center of the beverage experience. Rather than treating alcohol-free drinks as secondary alternatives, Mixomania positioned them as the core creative language of the rooftop and distillery journey. This transforms the bar into a fully-fledged destination in its own right, while keeping the concept distinctive within the wider hospitality landscape. The menu was structured in multiple parts, including serves that could also be offered directly in the distillery space, reinforcing continuity between rooms and creating a more immersive beverage progression. Moroccan Tea Rituals Reimagined Moroccan tea is one of the foundational pillars of the project, but it was not left in a generic or background role. Mixomania rethought the tea rituals of the venue in a way that preserved cultural depth while increasing intentionality, consistency and experiential value. The objective was not to dilute tradition, but to frame it more clearly as part of the guest journey. This matters because tea is not only a beverage category here. It is part of the identity architecture of the concept. It connects the courtyard experience, the broader tea house positioning and the idea that Morocco’s beverage heritage can be both respected and reinterpreted. By reworking the tea ritual logic, the project gains stronger authenticity, stronger memory value and stronger relevance for guests seeking both cultural grounding and refined hospitality. A Moroccan Latte Program Around Amlou To expand the concept beyond traditional tea and evening rooftop consumption, Mixomania also developed a Moroccan latte program centered around Amlou. This was an important strategic move. It allows the venue to attract a younger and broader daytime audience while building a bridge between local flavor heritage and contemporary café culture. It also strengthens daypart coverage by making the offer more relevant across multiple consumption moments. The Moroccan latte program contributes to a more resilient commercial model because it creates reasons to visit outside the rooftop’s peak moments. It allows the venue to speak to guests seeking comfort, curiosity, café-style discovery or a softer entry point into the concept. In hospitality terms, it helps broaden the amplitude of the offer without weakening the identity of the project. Custom Tea and Spice Blends To reinforce the concept’s sensory identity and retail depth, Mixomania also developed a series of tea and spice blends. These blends serve both the on-site guest experience and the commercial extension of the concept through boutique sales. They strengthen differentiation, give the venue more ownable products and allow the guest to take part of the experience home. This type of product logic is highly valuable because it transforms a hospitality venue into a broader experiential brand system. Instead of relying only on in-seat consumption, the project creates opportunities for after-visit memory, gifting, repetition and additional spend. The blends are also aligned with the wider narrative of regionality, ritual and ingredient storytelling established throughout the journey. A Complementary Plant-Based Culinary Offer Mixomania also developed the food direction of the concept in close complementarity with the beverage program. The culinary logic was imagined as fresh, vegetal, living and lightly keto-inspired, with a strong focus on vegetables, seasonal plants and lighter compositions. This was not designed to compete with the beverage identity of the venue, but to support it. In the evening, the food offer works as a natural pairing extension of the zero-proof cocktail experience. This allows the rooftop and wider concept to evolve from a beverage destination into a more complete tasting environment. It also increases the time guests spend within the experience and expands revenue potential through pairing and bundled formulas. Dedicated offers and menu formulas were therefore considered as part of the broader strategy, ensuring that kitchen and bar support one another rather than operate as separate commercial silos. Retail Logic and Revenue Diversification One of the most commercially important contributions of Mixomania’s expanded vision was the integration of a retail and take-away layer. Floral waters produced through the distillery are designed to be available in the boutique. Tea and spice blends can also be sold as standalone products. The pastry atelier adds take-away pastries and boxed formats that were not part of the initial brief. Together, these components transform the project into a hybrid hospitality-retail ecosystem. This has a direct commercial implication. The pastry and retail logic supports an estimated 15% increase in average ticket through upselling. That increase is not the result of an artificial pricing tactic. It comes from a richer and more coherent concept that creates more touchpoints, more desirability and more reasons for guests to buy across categories. The Rooftop as the Final Bouquet The rooftop remained central to the project, but its meaning changed fundamentally. Rather than being the sole destination of the concept, it became the final bouquet of a carefully orchestrated journey. By the time guests reach it, they have already encountered Moroccan tea culture, botanical sourcing, visible product storage, floral distillation and pastry continuity. The rooftop therefore benefits from a much richer buildup in emotional, cultural and sensorial terms. The rooftop was also conceived as a more contemporary counterpart to the traditional atmosphere of the riad’s inner courtyard. This intentional contrast allows the property to address multiple sensibilities within one hospitality environment. The courtyard expresses rooted heritage. The rooftop expresses a more modern, exploratory and atmospheric interpretation of the same conceptual universe. This duality is one of the strongest strategic features of the project. It allows the venue to appeal both to guests seeking traditional Moroccan hospitality and to guests looking for a fresher, more contemporary destination experience. The rooftop has a capacity of 140 guests, giving it significant commercial potential as a destination space. A Fully Vegetated Contemporary Landscape The rooftop was imagined as a fully vegetated botanical landscape inspired by the rural regions of Morocco. Rather than relying on generic decorative greenery, the planting approach draws from regional visual references including cacti, wild grasses and wheat-like textures selected in relation to both place identity and climate resilience. These choices help root the rooftop in a Moroccan landscape language while also adapting the environment to the realities of heat and weather. This planting strategy is not merely aesthetic. It reinforces the broader concept logic by extending the botanical narrative into the final destination space. The rooftop becomes an immersive environment where the guest no longer simply consumes a beverage inspired by plants, but is surrounded by a landscape expression of that same world. It also supports the modern identity of the rooftop, helping distinguish it from the more traditional emotional language of the courtyard below. Local Craftsmanship and Custom Furniture Design Mixomania’s involvement also extended into the physical and material identity of the project. Around twenty pieces of furniture were specially designed for the venue and developed in collaboration with local artisans. This contributed to a stronger sense of place, greater conceptual coherence and a more grounded relationship between the design language of the project and Moroccan craftsmanship. This dimension matters because premium hospitality is shaped not only by menu logic and storytelling, but by how the environment physically supports the experience. By integrating custom furniture and local know-how, the project strengthens authenticity while giving the concept a more distinctive and ownable visual language. It also demonstrates that Mixomania’s role went beyond beverage creation into the broader construction of a hospitality identity. FURNITURE / LIGHTING STUDIO DESIGN A BESPOKE DESIGN ATELIER TRANSLATING HOSPITALITY CONCEPTS INTO FURNITURE, OBJECTS, MATERIALS AND SPATIAL DETAILS A Fusion of : Carft, History & Design Les Ateliers Mixologica is the design extension of Mixomania. Born from a shared passion for design, history, craftsmanship and material culture, it allows selected hospitality projects to be developed not only as concepts, but as fully embodied environments. Where Mixomania defines the strategic direction of an experience — its positioning, its rituals, its guest journey and its storytelling — Les Ateliers Mixologica designs the objects, furniture and material details that make that world tangible. The ambition is never to add decoration for its own sake. It is to create pieces that are perfectly aligned with the narrative, atmosphere and functional reality of each project. For the projects that require it, Les Ateliers Mixologica develops bespoke furniture and custom objects designed specifically for hospitality use. Each piece is conceived in close coherence with the universe of the venue, the cultural references it draws from, the story it tells and the way guests are meant to move through it. This makes the design language more than aesthetic. It becomes part of the experience itself. A key principle of the atelier is local collaboration. Every project is developed with local artisans, allowing the final pieces to carry not only visual coherence, but also a deeper connection to place, know-how and material authenticity. This approach creates a more grounded and more meaningful form of luxury, where design is inseparable from craftsmanship. 1112 Tea House Tailored Collection Creation For the Marrakech project, around twenty custom pieces were conceived across both decorative and functional categories. The collection was imagined as a continuous dialogue between tradition and innovation, with every object contributing to a coherent hospitality world. Mixomania designed a monumental theatrical table, oversized benches, metal-and-ceramic tables, a collection of glazed ceramic pots, sculpted stone counters with bas-reliefs echoing the same ornamental motifs used throughout the ceramic language of the project, as well as riad-inspired arches and doors. Two complementary collections were also imagined: one articulated around white mineral and powder-coated tones, the other around copper finishes used notably in lighting pieces and customisable elements depending on each room. Across the collection, the intention was to create a refined play between white powder-coated metal, hammered copper, glazed ceramics, sculpted cement bas-reliefs, zellige surfaces and tactile material contrasts. The result is not a series of isolated objects. It is a coherent design system built to support hospitality storytelling. Every piece is conceived to strengthen atmosphere, guest perception, functional use and emotional continuity across the experience. This is what defines the role of Les Ateliers Mixologica within Mixomania’s wider approach: not simply designing furniture, but translating a hospitality concept into a fully lived material language. BOTANIQUE Bar Botanical bas-reliefs - hand-sculpted cement RIAD Family Table Patinated metal framework, powder-coated copper - d. 300 cm RIAD Family Bench Metal framework, powder-coated white - l. 350 cm RIAD Stool / Tea table Metal framework, powder-coated white BOTANIQUE Tea table Metal framework, glazed ceramic top, botanical motifs, ecru BOTANIQUE Ceramic Glazed ceramic vases, botanical motifs, ecru RIAD Lamps Glazed ceramic chandeliers / hammered copper - l. 200–300 cm RIAD Theatrical entrance A theatrical threshold in powder-coated ecru metal and patinated copper / h. 220 cm RIAD Mobile mashrabiya A powder-coated raw metal framework, and hammered copper bells Business Impact of the Reframed Concept What began as a simple rooftop bar request evolved into a significantly stronger hospitality business model. By reframing the original brief, Mixomania did not only enrich the guest experience. It expanded the commercial performance of the property across time, audience, spend and product mix. The first major impact was on operating amplitude. The original venue logic was built around a 10-hour trading window. The new concept added 6 additional hours of relevance and monetisable activity, bringing the total to 16 hours of operation. This represents a 60% increase in exploitable trading time, creating far greater revenue potential from the same address. The second major impact was on average spend. By layering together the courtyard tea experience, the distillery tasting moment, the rooftop zero-proof bar, the pairing-oriented food offer, the pastry atelier and the retail logic, the project was able to increase average customer spend by 30%. On top of that, the take-away pastry and boutique extension created an additional upsell layer, generating a further 20% uplift on the relevant retail-driven transactions. The beverage model itself was also designed for strong margin performance. The zero-proof cocktail program was structured around an average x8 coefficient, creating a theoretical gross margin profile of 87.5% before labour and overhead. This is a particularly strong advantage in a concept where perceived value is driven by ritual, storytelling, florals, tea culture and sensory complexity rather than alcohol cost. The project also widened the venue’s addressable market. Instead of speaking only to guests looking for a traditional Moroccan tea ritual, the concept now engages several overlapping audiences: - a daytime tea and cultural discovery audience, - a younger and more contemporary daytime clientele through the Moroccan latte program, - a more local clientele, - an evening apéritivo-style audience, - and guests seeking a modern rooftop destination rather than a purely traditional tea house experience. This audience diversification is commercially important because it reduces dependence on a single moment of consumption or a single type of guest. It makes the venue more resilient, more relevant across dayparts and more attractive beyond a purely tourism-led demand pattern. The food layer also strengthened monetisation. A tapas-style accompaniment offer and pairing-oriented dishes created additional reasons to consume beyond beverages alone, directly supporting ticket growth on the rooftop experience. At the same time, the pastry take-away component opened access to yet another customer profile: guests who may not sit for the full experience, but still purchase products from the concept. Operationally, the project also improved cost efficiency. The pastry component was added without extending the production schedule of the laboratory workshops, allowing the venue to generate additional revenue streams without proportionally increasing production-time costs. This creates a clearer contribution margin logic and makes the retail and pastry layer especially attractive from a business standpoint. At a destination level, the 140-seat rooftop adds meaningful volume potential, while the rest of the journey increases perceived value before guests even arrive there. This means the final destination is not only larger in capacity, but stronger in desirability and easier to monetise at a premium level. Overall, Mixomania transformed a limited rooftop brief into a more profitable and strategically complete hospitality platform : +60% more operating time, +30% higher average customer spend, +an additional 20% uplift on retail and take-away transactions, +a high-margin x8 zero-proof cocktail model, - broader daypart relevance, - more local and evening clientele, - better use of underexploited spaces, - and additional revenue streams through food, pastry and boutique sales. This strategic transformation was delivered through a six-month consulting engagement, designed to provide the continuity and depth required to guide concept development, guest experience design and operational refinement. The advisory fee was set at EUR 3,900 per month, excluding travel and admission-related expenses billed separately when applicable. This is the real value of the intervention: not simply creating a more beautiful concept, but building a more resilient, more monetisable and more commercially intelligent destination. Deliverables For 1112 The Moroccan Tea House Marrakech, Mixomania’s work can be understood through the following key deliverables : - hospitality concept transformation - guest journey design riad circulation redesign - courtyard tea experience strategy - Moroccan regional tea menu development - botanical granary concept development - visible cellar storytelling - floral distillery concept development - zero-proof beverage strategy - distillery tasting format development - signature welcome drink creation - Moroccan tea ritual redesign - tea and spice blend development - Moroccan latte program around Amlou - pastry atelier integration - plant-based pairing food direction - retail and take-away product logic - upsell architecture - rooftop botanical bar concept - rooftop planting and landscape identity - custom furniture design - collaboration with local artisans Why This Project Matters 1112 The Moroccan Tea House Marrakech is not simply a rooftop project. It is a demonstration of how a narrow hospitality brief can be transformed into a complete experiential and commercial ecosystem when the right strategic questions are asked early enough. Instead of delivering only a bar, Mixomania designed a progression. Instead of decorating unused rooms, Mixomania gave them purpose. Instead of limiting the concept to one consumption moment, Mixomania expanded it across tea, distillation, pastry, retail, daytime discovery and rooftop destination value. This project shows how beverage strategy, spatial sequencing, cultural storytelling, culinary complementarity and product logic can work together to create stronger hospitality value. Mixomania helps turn an initial venue brief into a complete hospitality system — from concept architecture and guest journey design to beverage strategy, rituals, retail logic, food pairing and revenue diversification. Hospitality consulting Mixomania Mixomania is a Paris-based international hospitality consulting and beverage strategy studio shaping hotels, restaurants, bars, members’ clubs and premium venues through concept development, guest journey design, operational refinement and revenue-driven experience building. We do not approach hospitality as a collection of separate services. We build complete concept ecosystems where positioning, storytelling, circulation, food and beverage logic, rituals, service flow, retail extensions and profitability are designed to work together. Our role is to transform an initial brief into a stronger, clearer and more monetisable destination. For selected projects, this strategic work is extended through Les Ateliers Mixologica, Mixomania’s bespoke design atelier. Rooted in design, history, craftsmanship and material culture, Les Ateliers Mixologica develops custom hospitality furniture, decorative objects and functional design pieces tailored to each concept. Every object is conceived in coherence with the story being told, the emotional tone of the project and the practical realities of hospitality use. Working closely with local artisans, we create environments where furniture, materials, textures and decorative elements are not added for ornament alone, but integrated as part of the guest experience itself. This can include monumental tables, counters, benches, lighting pieces, ceramic collections, sculpted surfaces, bespoke doors, arches and other custom-designed objects that reinforce atmosphere, identity and sense of place. Together, Mixomania and Les Ateliers Mixologica help create hospitality concepts that are not only visually distinctive, but strategically sharper, operationally stronger and commercially more valuable.

Tea, matcha and kombucha consulting for hotels, restaurants, tea rooms and premium venues. Beverage strategy, fermentation, service rituals and signature programme development by MIXOMANIA PARIS Int. DISCUSS A TEA & MATCHA PROGRAM TEA and BOTANICALS EXPERTISES Thé - Matcha - Kombucha Consulting FOR HOTELS, RESTAURANTS, PRIVATE MEMBERS’ CLUBS, AND HIGH-STAKES OPENINGS OR REPOSITIONINGS, WE DESIGN DISTINCTIVE BAR, COCKTAIL, AND BEVERAGE PROGRAMS THAT ALIGN CONCEPT, SERVICE, EXPERIENCE, AND PROFITABILITY. TEA EXPERIENCES Tailored programmes to suit different establishment profiles TEA MIXOLOGY HIGH TEA MIXOLOGY – The art of shaking up convention. TEA WINES & SPICES – A new collection of grand crus. GASTRONOMIC PAIRINGS – A symphony of the senses. TEA & HERBALISM 2.0 – Tea without borders. TEA & HERBALISM 3.0 – Cryo-infusion & energisation. FERMENTATIONS & AGEING FERMENTATIONS & KOMBUCHAS – Vibrant bubbles full of life. TEA WITHOUT BORDERS JAPAN : MATCHA 2.0 – A vegetal ode. A filigree of shadows and light. MOROCCO : ATAY – Moroccan tea through the ages, regions and seasons. "When I met Kévin Ligot , he seemed to me to be a clever mix of inventiveness, rigor, inspiration , audacity, curiosity, enthusiasm with a touch of stubbornness, all driven by the effervescence of the researcher . I listened to him passionately tell me his way of preparing a cocktail, the ingredients chosen, the combination of products, the desired effect of a new ingredient, each adding a nuance like a touch of color on a modern canvas. Mixing, mixing everything, that's his job. " Mixomania ". Finally, why not let him mix my teas without getting involved in their future, like when they become ingredients for great chefs? Entrust them to him so that he can take them far into his universe where the elements collide, blend, merge, light up and give a creation like a big bang of flavors." Master Yu Hui Tseng A PROVEN POSITION A PROVEN POSITION A PROVEN POSITION A PROVEN POSITION 13 YEARS IN PREMIUM HOSPITALITY 135+ OPENINGS SUPPORTED 260+ PROJECTS DELIVERED 13 YEARS IN PREMIUM HOSPITALITY 135+ OPENINGS SUPPORTED 260+ PROJECTS DELIVERED 13 YEARS IN PREMIUM HOSPITALITY 135+ OPENINGS SUPPORTED 260+ PROJECTS DELIVERED 13 YEARS IN PREMIUM HOSPITALITY 135+ OPENINGS SUPPORTED 260+ PROJECTS DELIVERED BUILT ACROSS OPENINGS, REPOSITIONINGS, AND HIGH-STAKES CONCEPT DEVELOPMENT PREMIUM HOSPITALITY ENVIRONMENTS. EXPLORE SELECTED PROJECTS TEA - MATCHA - KOMBUCHA ONE CLEAR MISSION We build Tea, Matcha and Kombuca designed to perform WE DESIGN DISTINCTIVE BAR, COCKTAIL, AND MIXOLOGY SYSTEMS WITH SHARPER POSITIONING, STRONGER CONSISTENCY, AND BETTER COMMERCIAL PERFORMANCE. STEP 1 Strategic bar audit Clarify positioning, guest expectations, service realities, and the commercial opportunities behind the bar offer. STEP 2 Bar & Tea program architecture Define the bar concept, cocktail logic, beverage structure, guest journey, and service rituals that make the venue distinctive. Operational translation Turn strategy into bar menus, SOPs, sourcing logic, costing, team rituals, and service-ready execution. Rollout refinement Test live conditions, refine what underperforms, and lock consistency for stronger guest experience, profitability, and scale. FIRST COMMERCIAL IMPACT What can the First Step unlock? ILLUSTRATIVE UPSIDE BASED ON AN ANNUAL CAFETERIA REVENUE OF €150 000 +25% SALES GROWTH SELLING PRICE MULTIPLIER: x4 TO x8 POTENTIAL IMPACT €37 500 IN ADDITIONAL GROSS PROFIT +4x ANNUAL RETURN ON INVESTMENT A strategic investment with measurable upside COMPARED WITH A €9,300 TEA PROGRAM ENGAGEMENT, THE POTENTIAL RETURN CAN BE SUBSTANTIAL WHEN THE RIGHT REVENUE, MARGIN, AND GUEST-EXPERIENCE OPPORTUNITIES ARE IDENTIFIED EARLY. DISCUSS A TEA & MATCHA PROGRAM FOR QUALIFIED HOSPITALITY PROJECTS ONLY. RESPONSE WITHIN 48 HOURS. YOUR NEXT GOAL IS YOUR NEXT GOAL IS YOUR NEXT GOAL IS YOUR NEXT GOAL IS One focused session. Clear priorities. Smarter next moves. One focused session. Clear priorities. Smarter next moves. One focused session. Clear priorities. Smarter next moves. One focused session. Clear priorities. Smarter next moves. IDEAL BEFORE IDEAL BEFORE IDEAL BEFORE IDEAL BEFORE an opening, a repositioning, a menu overhaul, or a wider consulting engagement. an opening, a repositioning, a menu overhaul, or a wider consulting engagement. an opening, a repositioning, a menu overhaul, or a wider consulting engagement. an opening, a repositioning, a menu overhaul, or a wider consulting engagement. THE RIGHT SYSTEM More than ideas, start with the right system. IF YOU ARE BUILDING, REFINING OR REPOSITIONING A PREMIUM PLACE, MIXOMANIA CAN HELP SHAPE THE NEXT STRATEGIC STEP. DISCUSS A TEA & MATCHA PROGRAM 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 EXPLORE CASE STUDIES 2013 - 2026 13 Years of Trust built for profitability and growth NOUS CONCEVONS DES UNIVERS BAR ET BOISSONS DISTINCTIFS, POUR UN POSITIONNEMENT PLUS FORT, UNE PLUS GRANDE COHÉRENCE DES OFFRES ET UNE MEILLEURE PERFORMANCE COMMERCIALE. HOSPITALITY PROJECTS BRAND COLLABORATIONS EVENT PARTNERSHIPS MIXOMANIA'S SELECTED CLIENTS They trust us. BASED IN PARIS, MIXOMANIA IS AN INTERNATIONAL HOSPITALITY AND BEVERAGE STRATEGY CONSULTING STUDIO, CREATING SIGNATURE EXPERIENCES FOR HOTELS, RESTAURANTS, SPIRITS HOUSES, LUXURY BRANDS, AND PREMIUM EVENT PARTNERS IN PARIS, MARRAKECH, MILAN, AND DUBAI. HOSPITALITY HOSPITALITY HOSPITALITY HOSPITALITY BRAND COLLABORATIONS BRAND COLLABORATIONS BRAND COLLABORATIONS BRAND COLLABORATIONS EVENT PARTNERSHIPS EVENT PARTNERSHIPS EVENT PARTNERSHIPS EVENT PARTNERSHIPS SPIRITS BRANDS 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 CLIENTS 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 OF 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. What best describes your project? (select all that apply) Luxury hospitality (Hotel / Resort / Members club) Restaurant group / Fine dining Bar program (Mixology / Spirits / Wine) Brand activation / Event Expertises (Tea room/ Matcha café / Coffee roastery) Beverage innovation (RTD / Zero-proof / Functional) Positioning (choose one) Premium Luxury Ultra-luxury Timeline 1–3 months 3–6 months 6+ months Your information: DISCUSS A TEA, MATCHA OR KOMBUCHA PROGRAM Thanks ! 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.

Food and beverage audit for Royal Mansour Marrakech, covering bar concepts, beverage programs and operational strategy. Case Studies GLOBAL COMPANY ROBERTET PERFUMERY DANONE - NUTRICIA RESEARCH ASIA STARBUCKS RESERVE . JAPAN AFRICA & MIDDLE EAST ROYAL MANSOUR . MARRAKECH 1112 TEAHOUSE . MARRAKECH EUROPA - FRANCE LVMH STARTUPS. PARIS LOUIS VUITTON HOUSE. PARIS CHRISTIAN DIOR PARFUMERY. PARIS CRYSTAL BACCARAT . PARIS MOMA GROUP . MANKO . PARIS MAISON SOUQUET . PARIS LE SERPENT À PLUMES . PARIS DRAWING HOTEL . PARIS EUROPA & Co LOUIS VUITTON PERFUMERY. SPAIN - ITALY - GREECE VALENTINO . SPAIN - ITALY GASTÓN ACURIO GROUP. SPAIN - PERU MELIÀ INTERNACIONAL . SPAIN

Contact Mixomania Paris Consulting to discuss international bar, restaurant and beverage consulting projects. FIVE SOLUTIONS SUBMIT YOUR PROJECT YOUR SOLUTIONS Five Support Formats CHOOSE THE MISSION BEST SUITED TO YOUR PROJECT. AUDIT, CREATE, REPOSITION OR ROLL OUT, A FOOD & BEVERAGE EXPERIENCE THAT IS MORE COHERENT, MORE PREMIUM AND MORE PROFITABLE. OPENINGS · REPOSITIONINGS Food and Beverage STRATEGIC AUDIT OBJECTIVE Identify losses in value, margin and consistency across your F&B experience. INCLUDED Menu & positioning Pricing & margin Guest experience Service & operations 30/60/90-day action plan 7 DAYS · FROM 3.500 € MISSION PACKAGE F&B Concept DESIGN STUDIO OBJECTIVE Define the concept, the experience and the F&B universe ahead of an opening or a repositioning. INCLUDED F&B positioning Food & beverage offer architecture Guest journey Flow & operations Design & décor brief Furniture & equipment 15-30 DAYS · FROM 13.500 € MISSION PACKAGE MAJOR GROUPS · LIFESTYLE CONCEPTS Beverage OPERATING SYSTEM OBJECTIVE Standardise and roll out a premium beverage experience across multiple venues. INCLUDED Group standards Modular menus Technical specifications Flow & operations Team training Multi-site deployment 20 DAYS · FROM 13.500 € MISSION PACKAGE Beverage ECOSYSTEM 360° OBJECTIVE Design the entire beverage experience: concept, menu, margin, service rituals, service and execution. INCLUDED Beverage offer architecture Cocktails, no/low, coffee & tea Menu engineering Service rituals Sourcing & equipment Team training 15 DAYS · FROM 7.500 € MISSION PACKAGE CHEFS · PREMIUM BARS Gastronomic MIXOLOGY PROGRAMME OBJECTIVE Build a high-end mixology offer aligned with your cuisine, your seasonality and your service. INCLUDED Beverage offer architecture Pairings & service rituals Glassware & tableware Standards of excellence Advanced training Monthly follow-up 15 DAYS · FROM 2.900 € / MONTH MISSION PACKAGE NOT SURE WHICH MISSION TO CHOOSE ? DESCRIBE YOUR VENUE, YOUR PROJECT AND YOUR OBJECTIVES. WE WILL DIRECT YOU TOWARDS THE MOST SUITABLE FORMAT. 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. What best describes your project? (select all that apply) Luxury hospitality (Hotel / Resort / Members club) Restaurant group / Fine dining Bar program (Mixology / Spirits / Wine) Brand activation / Event Expertises (Tea room/ Matcha café / Coffee roastery) Beverage innovation (RTD / Zero-proof / Functional) Positioning (choose one) Premium Luxury Ultra-luxury Timeline 1–3 months 3–6 months 6+ months Your information: SUBMIT MY PROJECT Thanks ! 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.

Tailored bar and restaurant consulting combining concept development, beverage strategy and design direction for bespoke hospitality projects. APPLY FOR ECOSYSTEM ACTIVATION 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 FROM INTENTION TO REALITY FROM INTENTION TO REALITY FROM INTENTION TO REALITY Beverage Ecosystem Activation Beverage Ecosystem Activation Beverage Ecosystem Activation 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. - 2 - - 2 - - 2 - - 2 - 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 €9,500 EX.VAT INCLUDES CONCEPT & BEVERAGE ARCHITECTURE ACTIVATION & OPERATIONAL TRANSLATION OPENING SUPPORT & ROLLOUT REFINEMENT 15 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. INCLUDED AT SIGNING €1,500 EX.VAT Communication Photoshoot A PROFESSIONAL PHOTOSHOOT OFFERED TO SUPPORT LAUNCH COMMUNICATION, CLIENT-FACING VISIBILITY AND BRAND ACTIVATION WITH READY-TO-USE VISUAL ASSETS. REQUEST ACTIVATION SCOPE FOR QUALIFIED HOSPITALITY PROJECTS ONLY. RESPONSE WITHIN 48 HOURS. 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 EXPLORE CASE STUDIES 2013 - 2026 13 Years of Trust built for profitability and growth WE STRUCTURE DISTINCTIVE OFFER SYSTEMS FOR SHARPER POSITIONING, STRONGER COHERENCE, AND GREATER COMMERCIAL PERFORMANCE. HOSPITALITY PROJECTS BRAND COLLABORATIONS EVENT PARTNERSHIPS HOSPITALITY HOSPITALITY HOSPITALITY HOSPITALITY BRAND COLLABORATIONS BRAND COLLABORATIONS BRAND COLLABORATIONS BRAND COLLABORATIONS EVENT PARTNERSHIPS EVENT PARTNERSHIPS EVENT PARTNERSHIPS EVENT PARTNERSHIPS 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. What best describes your project? (select all that apply) Luxury hospitality (Hotel / Resort / Members club) Restaurant group / Fine dining Bar program (Mixology / Spirits / Wine) Brand activation / Event Expertises (Tea room/ Matcha café / Coffee roastery) Beverage innovation (RTD / Zero-proof / Functional) Positioning (choose one) Premium Luxury Ultra-luxury Timeline 1–3 months 3–6 months 6+ months Your information: REQUEST ACTIVATION SCOPE Thanks ! FOR QUALIFIED HOSPITALITY PROJECTS ONLY. RESPONSE WITHIN 48 HOURS. QUESTIONS What changes during the activation phase ? This is where strategic direction becomes a live beverage system. The work shifts from diagnosis to execution: translating vision into offers, standards, service flow, guest-facing detail and operational clarity. When is Ecosystem Activation the right move? It becomes the right move when the project needs more than advice alone — when the concept must be built, aligned, launched or elevated with a higher level of precision. What does this engagement actually help fix or unlock? It helps resolve the gap between a strong idea and a strong reality. Positioning may be right on paper, yet weak in execution. Activation strengthens coherence, offer structure, service rhythm, commercial logic and the final guest impression. Is this only for new openings? No. It can support new openings, repositionings, or existing venues that need a sharper and more integrated beverage direction. How is this different from the Strategic Audit? The Audit clarifies what should happen. Ecosystem Activation helps make it happen. It is the difference between identifying the right direction and building a system that can actually hold its standard in the real world. Does this include implementation support? Yes. The purpose is not to leave the project at recommendation level. The engagement is designed to support activation, refinement and a stronger level of execution over time. Can this improve both guest experience and financial performance? Yes. A premium beverage system has to do both. The work is designed to elevate perception, strengthen desirability and improve the commercial quality of the offer at the same time.

Mixomania Design creates custom furniture, décor, and bar concepts for hospitality venues, restaurants, hotels, and beverage establishments. WORK WITH US FURNITURE / LIGHTING STUDIO DESIGN A BESPOKE DESIGN ATELIER TRANSLATING HOSPITALITY CONCEPTS INTO FURNITURE, OBJECTS, MATERIALS AND SPATIAL DETAILS A Fusion of : Craft, History & Design Le Studio Design is the design extension of Mixomania. Born from a shared passion for design, history, craftsmanship and material culture, it allows selected hospitality projects to be developed not only as concepts, but as fully embodied environments. Where Mixomania defines the strategic direction of an experience — its positioning, its rituals, its guest journey and its storytelling — Les Ateliers Mixologica designs the objects, furniture and material details that make that world tangible. The ambition is never to add decoration for its own sake. It is to create pieces that are perfectly aligned with the narrative, atmosphere and functional reality of each project. For the projects that require it, Les Studio Design develops bespoke furniture and custom objects designed specifically for hospitality use. Each piece is conceived in close coherence with the universe of the venue, the cultural references it draws from, the story it tells and the way guests are meant to move through it. This makes the design language more than aesthetic. It becomes part of the experience itself. A key principle of the atelier is local collaboration. Every project is developed with local artisans, allowing the final pieces to carry not only visual coherence, but also a deeper connection to place, know-how and material authenticity. This approach creates a more grounded and more meaningful form of luxury, where design is inseparable from craftsmanship. 1112 Tea House Marrakech Tailored Creation OUTDOOR AND FUNCTIONAL COLLECTION For the Marrakech project, around twenty custom pieces were conceived across both decorative and functional categories. The collection was imagined as a continuous dialogue between tradition and innovation, with every object contributing to a coherent hospitality world. Mixomania designed a monumental theatrical table, oversized benches, metal-and-ceramic tables, a collection of glazed ceramic pots, sculpted stone counters with bas-reliefs echoing the same ornamental motifs used throughout the ceramic language of the project, as well as riad-inspired arches and doors. Two complementary collections were also imagined: one articulated around white mineral and powder-coated tones, the other around copper finishes used notably in lighting pieces and customisable elements depending on each room. Across the collection, the intention was to create a refined play between white powder-coated metal, hammered copper, glazed ceramics, sculpted cement bas-reliefs, zellige surfaces and tactile material contrasts. The result is not a series of isolated objects. It is a coherent design system built to support hospitality storytelling. Every piece is conceived to strengthen atmosphere, guest perception, functional use and emotional continuity across the experience. This is what defines the role of Les Ateliers Mixologica within Mixomania’s wider approach: not simply designing furniture, but translating a hospitality concept into a fully lived material language. BOTANIQUE bar Botanical bas-reliefs - hand-sculpted cement RIAD family table Patinated metal framework, powder-coated copper, d. 300 cm RIAD family bench Metal framework, powder-coated white l. 350 cm RIAD tea table Metal framework, powder-coated white BOTANIQUE tea table Metal framework, glazed ceramic, botanical motifs, ecru BOTANIQUE ceramic Glazed ceramic vases, botanical motifs, ecru RIAD chandeliers Glazed ceramic chandeliers / hammered copper l.200–300 cm RIAD theatrical entrance A theatrical threshold in powder-coated ecru metal and patinated copper / h. 220 cm RIAD mobile mashrabiya A powder-coated raw metal framework, and hammered copper bells

Premium event bar partner for agencies & brands: signature cocktails and zero-proof menus, bar setup, staffing choreography, and flawless execution for VIP events and launches. Our Event Partnerships We design and execute signature drink experiences for luxury events, agencies, and venues where timing, aesthetics, and consistency are non-negotiable. Think: brand activations, VIP nights, product launches, private dinners, and pop-ups — delivered with a creative direction that fits the brand, and an operational plan that survives reality. What you see below is not “cocktail catering”. It’s a full service ritual: concept, liquids (alcoholic + zero-proof), bar set-up, mise en place, team choreography, and on-site execution — built to keep guest flow smooth and deliver a photo-ready moment, every time.

Non-alcoholic beverage programs including mocktails, low-alcohol concepts and alternative drink experiences. BAR and BEVERAGE EXPERTISES Biohacking - Healthy drinks Consulting LIQUID ECOSYSTEMS x SERVICE SIGNATURES MIXOLOGY & LIFESTYLE CREATIVITY IN DAILY LIFE Our 360° expertise allows us to intervene at all stages of the creation and restructuring of a healthy cocktail and drink offer. This tailor-made supportadapts to each establishment, from the trendy coffee shop to the gourmet restaurant or luxury hotel. WELLNESS & SPA PROGRAMMES Tailored programmes to suit different establishment profiles LIFESTYLE WELLNESS JUICES & ELIXIRS – Elevate the everyday. FERMENTATIONS & KOMBUCHAS – Vibrant bubbles full of life. SPECIALITIES AYURVEDAS – Balancing the doshas. CHINESE MEDICINE – The energy of the seasons. NATIVE AMERICAN MEDICINE – A connection to the earth. RIVIERA – Mediterranean herbalism. APITHERAPY – The healing power of the hive. BIOHACKING & LONGEVITY NATUROPATHY – Drainage and remineralisation. BIOHACKING – Cognition and performance.

MIXOMANIA PARIS–DUBAI brings art de vivre to F&B concepts and bar & beverage experiences—crafted for hospitality venues and brand events, from bespoke menus and training to flawless on-site execution. Legal Notice The Mixomania Consulting is an international bar and restaurant consulting studio supporting entrepreneurs and investors with concept development, beverage strategy and design direction across Europe, Africa and the Middle East. INFORMATIONS 1) Website Publisher This website is published by MIXO Capital Ventures SASU, a French simplified joint-stock company with a single shareholder (SASU), with a share capital of EUR 100. Registered office: 60 rue François 1er, 75008 Paris, France Registered with the Paris Trade and Companies Register (RCS Paris) under number: 931 456 789 SIREN: 931 456 789 SIRET: 931 456 789 00015 VAT number: FR05 931456789 Email: contact@mixomania.com Phone: +33 (0)6 34 23 57 06 Mixomania Consulting (operated by MIXO Capital Ventures SASU). 2) Publication Director Publication Director: Mr. Kevin Thierry L Ligot, President. 3) Hosting Provider Hosted by: OVHcloud SAS Address: 2 rue Kellermann, 59100 Roubaix, France Phone: +33 (0)9 72 10 10 07 4) Purpose of the Site (B2B) The Site presents professional consulting services for hospitality venues and brands (including, without limitation: bar & beverage concept development, beverage programs, menu design, training, and project support). Information on the Site is provided for professional, informational purposes only and does not constitute a binding offer unless expressly stated. 5) Intellectual Property All content available on the Site (including text, visuals, photographs, videos, logos, graphic elements, and documents) is protected by applicable intellectual property laws and is owned by MIXO Capital Ventures SASU and/or its licensors, unless otherwise stated. Any reproduction, representation, modification, distribution, or use—total or partial—without prior written authorization is strictly prohibited. 6) Disclaimer of Liability The Site is provided “as is”. MIXO Capital Ventures SASU makes reasonable efforts to keep the information accurate and up to date but does not guarantee completeness or absence of errors. To the fullest extent permitted by law, MIXO Capital Ventures SASU shall not be liable for any direct or indirect damage arising from the use of the Site, including loss of data, loss of business, or loss of profit. 7) External Links The Site may contain links to third-party websites. MIXO Capital Ventures SASU has no control over such websites and shall not be liable for their content, policies, or practices. 8) Personal Data (GDPR) — Short Notice Personal data may be collected through the Site (e.g., contact forms, appointment requests, emails). Such data is processed by MIXO Capital Ventures SASU as data controller for the purpose of handling requests and managing professional relationships. To exercise your rights (access, rectification, erasure, restriction, objection, portability), contact: business@mixomania.com. You may also lodge a complaint with the competent authority in France: CNIL. 9) Cookies The Site may use cookies and similar technologies for functionality and analytics. You can manage your preferences via the cookie banner or at: /cookie-preferences. 10) Governing Law and Jurisdiction The Site and this Legal Notice are governed by French law. In the event of a dispute and failing amicable settlement, the competent courts of Paris, France shall have jurisdiction, unless mandatory rules provide otherwise. Last updated: 09 February 2026

Foundations of Mixomania Consulting’s approach to bar, restaurant and beverage concept development. Frequently asked questions about international bar and restaurant consulting, beverage strategy and design services. WORK WITH US The Bar Consulting Faq INTERNATIONAL EDITION Beverage-Led Hospitality Concepts For Hotels, Restaurants & Luxury Venues Intro Mixomania Mixomania is a Paris-based international bar consulting and beverage strategy studio working across hotels, restaurants, bars, members’ clubs, premium venues and hospitality-led brand environments. This FAQ answers the questions decision-makers ask when they want to create, reposition or strengthen a beverage concept through sharper strategy, stronger guest experience, better operational flow and more profitable performance. What does a bar consulting agency actually do ? A bar consulting agency helps hospitality businesses turn beverage into a structured business asset rather than a collection of drinks. That usually includes concept positioning, beverage strategy, menu engineering, pricing logic, service rituals, guest experience design, workflow decisions, SOPs, team training, launch support and performance refinement. The objective is to build a beverage program that feels distinctive, works operationally and performs commercially. For premium hospitality, that means the drinks cannot be disconnected from the brand, the room, the service model or the economics. A serious bar consultant does not simply create cocktails. A serious bar consultant helps shape a beverage identity, an execution system and a service experience that are clear, desirable and sustainable over time. What is menu engineering for bars and restaurants ? Menu engineering is the process of designing a beverage menu so it works commercially, operationally and psychologically. It includes category structure, sequencing, naming, price architecture, margin logic, upsell pathways, signature balance, guest readability and decision friction. A strong menu is not just attractive. It guides choice, supports profitability, protects the guest experience and helps the team serve more consistently. In bars and restaurants, menu engineering also has to reflect production realities, stock logic, prep demands and service speed. Good menu engineering is one of the clearest points where creativity and business discipline meet. Do you help with profitability as well as creativity ? Yes. In serious hospitality consulting, profitability and creativity should strengthen each other rather than compete. A desirable beverage concept must also be commercially sound. That means looking at positioning, pricing logic, pour cost, menu mix, workflow efficiency, prep intensity, training load, service rhythm and perceived value together. The strongest beverage programs are not always the most complicated. They are often the ones that create the highest guest impact with the clearest operational logic. When creativity is disconnected from economics, the venue pays the price in inconsistency, waste, slower service or fragile margins. How much does bar consulting cost ? Bar consulting cost depends on scope, complexity, geography, project stage and depth of involvement. A light strategic audit is very different from a full concept development and launch support engagement. Cost is usually influenced by whether the project requires only direction, or also menu development, systems design, operational translation, training and rollout refinement. For premium venues, the better question is not simply “What does it cost?” but “What is the value of getting the concept right early?” A strong beverage strategy can affect margin quality, guest perception, team consistency, speed of service and the long-term strength of the venue’s identity. Is one strategic session enough ? For the right project, yes. A strategic session can be enough to clarify the highest-value decisions, identify the main points of friction and determine the right next move. It is especially useful when a team needs sharper direction before committing to a larger engagement. That said, one session is not meant to solve every layer of a complex hospitality concept. Its role is to reduce ambiguity, create alignment and help the operator decide whether the project needs broader consulting, operational support, menu redesign or internal execution discipline. Good strategy work often saves time precisely because it focuses the next actions. What is the difference between bar consulting and mixology consulting ? Mixology consulting usually focuses on drinks creation, cocktail signatures, recipe development and sometimes training around those drinks. Bar consulting is broader. It includes the concept logic behind the drinks, the menu architecture, the guest journey, the cost structure, the speed of service, the workflow, the sourcing logic, the team standards and the commercial performance of the overall beverage offer. In other words, mixology is one layer of the work, while bar consulting is the system that makes the whole beverage ecosystem coherent. For a premium hotel, restaurant or luxury venue, this distinction matters because beautiful drinks alone do not create consistency, margin protection or a strong market position. Do you work with hotels in Paris ? Yes. A strong bar consulting approach is particularly relevant in Paris, where hotel beverage offers are under pressure to deliver both emotional impact and operational discipline. Hotel bars must support brand identity, room rate perception, guest satisfaction, local relevance and incremental revenue. They also need to function across different dayparts, teams and guest profiles. A hotel bar consultant helps align concept, atmosphere, menu, pricing, rituals and service standards so that the beverage offer works as part of the broader hospitality promise. This is especially valuable for boutique hotels, luxury hotels, palace environments, lifestyle hospitality and premium members’ clubs. Do you work only in Paris or also internationally ? Mixomania is positioned as a Paris-based studio with international reach. That matters for clients who want a partner with a French and European cultural lens, but also with the ability to operate across different hospitality contexts, guest expectations and brand environments. International bar consulting is not only about geography. It is about adapting the same strategic discipline to different markets, luxury codes, service cultures and operational realities. A good international consultant can keep the concept coherent while adjusting execution to the local market, local team capabilities and local business objectives. Can you help with a new opening ? Yes. New openings are one of the strongest use cases for bar consulting because decisions made before launch have a disproportionate effect on performance later. Opening support may include concept positioning, beverage identity, menu architecture, pricing logic, sourcing structure, bar setup, workflow choices, SOPs, training frameworks, opening rituals and live calibration during launch. The value of this work is not just creative. It reduces ambiguity, prevents costly misalignment and gives the team a more executable model from day one. When a bar or restaurant opens with a strong concept but weak operational translation, the guest experience usually becomes inconsistent very quickly. What is a beverage strategy agency ? A beverage strategy agency works at the intersection of hospitality concept development, brand positioning, guest experience and commercial logic. It helps venues define what their beverage offer should stand for, who it is for, how it should be experienced, how it should be priced and how it should operate in real conditions. Beverage strategy is especially important when the drinks offer is expected to drive desire, differentiation and profitability. In premium hospitality, beverage is not only a category on a menu. It becomes part of the identity of the place. That is why beverage strategy matters for hotel bars, restaurant groups, luxury lounges, members’ clubs, tea and coffee concepts, zero-proof programs and beverage-led openings. Who is Mixomania for ? Mixomania is for hospitality owners, operators, investors, developers, hotel groups, restaurant groups, members’ clubs, premium venues and luxury brands that want a beverage concept with real business value. It is relevant for projects that need more than inspiration. It is particularly suited to venues that want sharper positioning, stronger guest experience, better operational coherence and a more profitable beverage model. That includes new openings, repositionings, menu overhauls, hotel bar upgrades, restaurant beverage redesign, premium coffee or tea concepts, zero-proof innovation and broader hospitality transformations in which beverage plays a strategic role. Do you only work on cocktail bars ? No. Bar consulting is relevant far beyond standalone cocktail bars. It applies to hotel bars, restaurant bars, rooftop concepts, members’ clubs, premium cafés, tea and matcha concepts, coffee programs, zero-proof beverage programs, private venues and luxury hospitality environments where beverage contributes to the guest experience and the commercial model. In many cases, the challenge is not to create a “bar scene” concept. The challenge is to design a beverage system that fits the brand, works operationally and creates stronger value perception for guests. That is why a beverage-led approach can be highly relevant even when cocktails are not the central category. Can you help reposition an existing bar or restaurant ? Yes. A strong bar consulting approach is particularly relevant in Paris, where hotel beverage offers are under pressure to deliver both emotional impact and operational discipline. Hotel bars must support brand identity, room rate perception, guest satisfaction, local relevance and incremental revenue. They also need to function across different dayparts, teams and guest profiles. A hotel bar consultant helps align concept, atmosphere, menu, pricing, rituals and service standards so that the beverage offer works as part of the broader hospitality promise. This is especially valuable for boutique hotels, luxury hotels, palace environments, lifestyle hospitality and premium members’ clubs. What does “beverage-led concept” mean ? A beverage-led concept is a hospitality concept in which the beverage offer is not an afterthought. It is one of the main drivers of desirability, identity, guest memory and commercial performance. That does not mean the venue must be “all about drinks.” It means the beverage program is intentionally designed to support the concept, elevate the brand and strengthen the business model. In some venues, beverage leads through cocktails. In others, it leads through tea, coffee, zero-proof innovation, signature rituals, pairing logic or a broader sensory system. The key idea is that beverage becomes a strategic pillar, not just a menu section. Do you help with luxury hospitality and premium positioning ? Yes. Luxury and premium hospitality require a specific level of conceptual precision. In these environments, guests are not only buying beverages. They are buying coherence, atmosphere, refinement, emotional tone, detail and trust. A beverage strategy for luxury hospitality must therefore align with brand codes, service style, guest expectation, ritual design and perceived exclusivity. It also needs to remain executable by the team and economically responsible for the operator. Luxury bar consulting is not about adding complexity for the sake of image. It is about creating a level of intention and finish that feels obvious, elevated and commercially justified. Can you work with hotel groups, restaurant groups and multi-site projects ? Yes. Multi-site projects require a different balance between creativity and standardisation. The concept has to remain distinctive enough to feel valuable, but structured enough to scale across different teams, contexts and service realities. That is where bar consulting becomes especially strategic. It helps define what must stay fixed, what can be adapted locally and how to translate the concept into systems, SOPs, menu logic, sourcing principles and training frameworks. For groups and expansion projects, the priority is often not only to launch a beautiful concept, but to preserve consistency and protect performance across multiple sites over time. Do you help investors and developers, or only operators ? Yes. A strong bar consulting approach is particularly relevant in Paris, where hotel beverage offers are under pressure to deliver both emotional impact and operational discipline. Hotel bars must support brand identity, room rate perception, guest satisfaction, local relevance and incremental revenue. They also need to function across different dayparts, teams and guest profiles. A hotel bar consultant helps align concept, atmosphere, menu, pricing, rituals and service standards so that the beverage offer works as part of the broader hospitality promise. This is especially valuable for boutique hotels, luxury hotels, palace environments, lifestyle hospitality and premium members’ clubs. What do you actually deliver during a consulting engagement ? Yes. A strong bar consulting approach is particularly relevant in Paris, where hotel beverage offers are under pressure to deliver both emotional impact and operational discipline. Hotel bars must support brand identity, room rate perception, guest satisfaction, local relevance and incremental revenue. They also need to function across different dayparts, teams and guest profiles. A hotel bar consultant helps align concept, atmosphere, menu, pricing, rituals and service standards so that the beverage offer works as part of the broader hospitality promise. This is especially valuable for boutique hotels, luxury hotels, palace environments, lifestyle hospitality and premium members’ clubs. Do you create only cocktails, or also coffee, tea, matcha and zero-proof programs ? Yes. A strong bar consulting approach is particularly relevant in Paris, where hotel beverage offers are under pressure to deliver both emotional impact and operational discipline. Hotel bars must support brand identity, room rate perception, guest satisfaction, local relevance and incremental revenue. They also need to function across different dayparts, teams and guest profiles. A hotel bar consultant helps align concept, atmosphere, menu, pricing, rituals and service standards so that the beverage offer works as part of the broader hospitality promise. This is especially valuable for boutique hotels, luxury hotels, palace environments, lifestyle hospitality and premium members’ clubs. Do you help with SOPs and team training ? Yes. SOPs and training are essential because a concept only becomes real when the team can execute it consistently. Without operational translation, even a strong concept tends to fragment in service. SOPs bring clarity to preparation, sequencing, service standards, handoffs, mise en place, product handling and guest-facing rituals. Training helps the team understand not just what to do, but why the concept is built the way it is. In premium hospitality, this matters even more because the guest notices inconsistency quickly. A beverage program should therefore be designed not only to impress, but to be executed well by real teams in real service conditions. Do you help with service ritual s and guest experience design ? Yes. Beverage value is shaped not only by what is in the glass, but by how the experience is framed, delivered and remembered. Service rituals can clarify the identity of a concept, elevate perceived value, create memorable moments and make the guest journey feel more intentional. Experience design may involve sequencing, visual codes, table moments, storytelling cues, sensory alignment and consistency between menu, service and brand tone. In premium environments, these details often determine whether the concept feels generic or signature. The goal is not theatrical excess. The goal is meaningful, repeatable intention. What if we need more than a diagnostic ? That is often the point of the initial strategic step. Once the key issues are clarified, the project can move into a wider consulting phase if needed. That may involve concept architecture, beverage development, menu engineering, operational translation, SOP structuring, training support, launch calibration or performance optimisation. The purpose is not to force a larger scope. The purpose is to identify the level of support that will actually create value for the venue. Some projects need a high-level strategic reset. Others need deeper execution work. The right scope should follow the real business need, not a generic consulting package. Do you help with under performing beverage programs ? Yes. Underperformance can come from many sources: weak positioning, poor menu hierarchy, mispriced categories, slow service, overcomplicated drinks, low perceived value, unclear guest logic or inconsistent standards. A beverage program may also underperform because it does not support the identity of the venue strongly enough. Consulting helps diagnose whether the issue is strategic, operational, experiential or financial. The goal is not only to “freshen up the menu.” The goal is to understand why the current model is underdelivering and what changes will create the strongest impact with the least unnecessary complexity. Can bar consulting help improve average spend and margins ? Yes, when done properly. Beverage strategy can influence average spend, margin quality and revenue mix through menu design, pricing structure, upsell pathways, category roles, signature positioning and service logic. It can also improve margins indirectly by reducing operational friction, waste, complexity and inconsistency. However, sustainable performance does not come from aggressive pricing alone. It comes from perceived value. Guests spend more easily when the offer is coherent, desirable and easy to understand. The strongest programs create a better decision environment for guests and a better execution environment for teams. Do you work with luxury brands and brand activations ? Yes, when beverage is part of the experience architecture of the brand. In a luxury or premium brand context, the beverage layer can support storytelling, sensorial identity, guest immersion and event differentiation. The challenge is to build an experience that feels credible to the brand world while remaining operationally strong and experientially refined. In these settings, the beverage offer should not feel generic, outsourced or disconnected from the maison’s codes. It should feel intentional, elevated and fully aligned with the environment in which the guest encounters it. Why not just ask the internal team to handle it ? An internal team knows the venue from the inside, which is valuable. A consultant brings structure, perspective and specialised pattern recognition. External consulting is most useful when the project needs a sharper concept, a stronger operating model, clearer commercial logic or a more objective diagnosis of what is not working. It can also help accelerate decision-making by reducing ambiguity and aligning stakeholders around a coherent framework. The best consulting does not replace the team. It helps the team make stronger decisions, faster, with a clearer understanding of what the beverage offer must actually achieve. What kinds of projects are the best fit ? The strongest fit is usually a premium or ambitious hospitality project where beverage plays a meaningful role in guest experience, brand positioning and commercial performance. That includes hotel openings, restaurant repositionings, high-end bar concepts, members’ clubs, luxury guest environments, premium day-to-night concepts, coffee and tea ecosystems, zero-proof innovation, menu redesigns and broader hospitality transformations. The best fit is not defined only by size. It is defined by intent. Projects that treat beverage as a strategic lever rather than a decorative add-on usually get the most value from consulting. What results should a client expect from strong bar consulting ? The strongest fit is usually a premium or ambitious hospitality project where beverage plays a meaningful role in guest experience, brand positioning and commercial performance. That includes hotel openings, restaurant repositionings, high-end bar concepts, members’ clubs, luxury guest environments, premium day-to-night concepts, coffee and tea ecosystems, zero-proof innovation, menu redesigns and broader hospitality transformations. The best fit is not defined only by size. It is defined by intent. Projects that treat beverage as a strategic lever rather than a decorative add-on usually get the most value from consulting. What results should a client expect from strong bar consulting ? The right results depend on the project, but the most meaningful outcomes usually include a clearer concept, a stronger guest promise, a more coherent beverage identity, better menu readability, improved value perception, smoother service, better team alignment and healthier commercial performance. In many cases, the most powerful result is not a single metric. It is the fact that the concept starts making more sense at every level: strategically, experientially, operationally and financially. Strong bar consulting should make a venue feel more intentional to the guest and more controllable to the operator. How early should a venue bring in a bar consultant ? Earlier than most people think. The highest-value consulting often happens before a menu draft exists, because many beverage problems start upstream. If positioning is unclear, if the guest promise is fuzzy, if the workflow is wrong or if the concept does not fit the business model, recipe work alone will not fix the issue. The best moment to involve a bar consultant is usually before opening, before a major repositioning, before a menu overhaul or before large investments are locked in. Early clarity reduces rework, protects budget and improves the probability that the concept will launch in a coherent form.

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