Selected hospitality projects showcasing bar and restaurant consulting, beverage strategy and design direction. Luxury hospitality projects showcasing bar strategy, beverage program design, menu engineering, SOPs & training, built for margin, speed of service, and brand desire. Our Hospitality Projects We partner with hospitality owners, operators, and investors to design bar and beverage systems that elevate guest experience, run efficiently, and protect margins. Our work sits at the intersection of bar strategy, experiential design, and operational execution, from concept narrative to menu architecture, training, and roll-out. This gallery highlights selected hospitality projects across Paris, Barcelona, Roma, Dubai, Marrakech, Kyoto ... Where the goal is always the same: sharper positioning, smoother service, higher consistency, and a guest experience that feels inevitable.

Collaborate with a beverage design studio for brand activations, signature serves, zero-proof programs, and scalable drink systems — from concept to rollout. Our Brand Collaborations We collaborate with brands to translate identity into taste — creating signature serves, ritualized experiences, and beverage systems that people remember (and share). From experiential marketing moments to limited editions and hospitality roll-outs, we design liquids that match your codes, protect execution, and scale beyond a one-night event. This selection features collaborations shaped with the same rule: creative excellence must be production-ready. Clear specs, repeatable recipes, and a service choreography that keeps quality consistent across teams, countries, and timelines.

MIXOMANIA PARIS ; bar restaurant consulting Paris and international for hotels, restaurants and premium venues. Beverage strategy consulting, concept development and event and guest experience design. WORK WITH US Food and Beverage STRATEGIC AUDIT Identifier les pertes de valeur, de marge et de cohérence dans vos expériences F&B. 7 JOURS · DÈS 3.500 € Hospitality DESIGN STUDIO Définir le concept, l’expérience et l’univers F&B avant ouverture ou repositionnement. 15-30 JOURS · DÈS 13.500 € Bar OPERATING SYSTEM Standardiser et déployer une expérience boisson premium sur plusieurs établissements. 20 JOURS · DÈS 13.500 € Beverage ECOSYSTEM 360° Concevoir toute l’expérience boisson : concept, carte, marge, rituels, service et exécution. 15 JOURS · DÈS 7.500 € 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. A STRONG POSITION A STRONG POSITION A STRONG POSITION A STRONG POSITION THE ONLY FRENCH BAR AGENCY WITH A PANORAMIC VISION OF THE BEVERAGE WORLD. THE ONLY FRENCH BAR AGENCY WITH A PANORAMIC VISION OF THE BEVERAGE WORLD. THE ONLY FRENCH BAR AGENCY WITH A PANORAMIC VISION OF THE BEVERAGE WORLD. 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 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 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. DISCOVER THE MIXOMANIA METHOD Bar & Mixology Consultant in Paris | Cocktail & Bar Agency – Mixomania CONSULTING x SERVICES What's included ? What's included ? What's included ? What's included ? CONCEPT STRATEGY EXPERIENTIAL DESIGN BEVERAGE ARCHITECTURE SMART EXECUTION PERFORMANCE STEERING CONCEPT STRATEGY EXPERIENTIAL DESIGN BEVERAGE ARCHITECTURE SMART EXECUTION PERFORMANCE STEERING CONCEPT STRATEGY EXPERIENTIAL DESIGN BEVERAGE ARCHITECTURE SMART EXECUTION PERFORMANCE STEERING 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 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 HOSPITALITY CONCEPT, MIXOMANIA CAN HELP SHAPE THE NEXT STRATEGIC STEP. T1 : FIRST STRATEGIC AUDIT T2 : ECOSYSTEM ACTIVATION CONCEPT STRATEGY x EXPERIENTIAL DESIGN 360° Bar concept design and immersive scenography A SCENE in YOUR IMAGE Games of materials, lights and intentions… Through every object, every ritual of service, everything embodies your story. Sourcing and production tableware and furniture THE ART AND MANNER OF WELCOMING YOUR CUSTOMERS TO ENHANCE THE MOMENT From artisan pieces to signature furniture, every element is selected to strengthen coherence, usability and guest impression. Chef collaborations and creative dialogues 4 hands A NATURAL EXTENSION of YOUR GASTRONOMIC UNIVERSES Food pairings, discovery menus, homemade aperitifs… Each one thought of as an experience in its own right. Visual storytelling and communication plan CAPTURE THE ESSENCE of YOUR UNIVERSE Olfactory trails, room fragrances, candles… Each wake becomes an emotion. High-impact commercial activation for brands and venues LET'S CREATE MOMENTS WHO RADIATE in MEMORIES Immersive formats designed for your influence networks: pop-up bars, masterclasses, sensory workshops… Bar & Mixology Consultant in Paris | Cocktail & Bar Agency – Mixomania SIGNATURE BEVERAGE SYSTEMS TARGETING 70–80% BIG MARGIN? TARGETING 70–80% BIG MARGIN? TARGETING 70–80% BIG MARGIN? TARGETING 70–80% BIG MARGIN? WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY. WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY. WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY. WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY. Signature cards and cocktail universe A NEW EXPRESSION of YOUR IDENTITY Creation of your signature recipes, inspired by your unique story. Instinctive writing of your menus, for total immersion. EXPLORE THIS EXPERTISE Coffee-barista program and pastry drinks ROASTING for TASTING Together, let’s design a coherent coffee experience, profitable and unforgettable. Upselling, service rituals… every detail becomes proof of your difference. Art of living - well-being and tea time 2.0 LIVE DRINKS to AWAKEN THE SENSES Desirable and sources of positive emotions, living drinks infuse concepts the most current; from committed tables to most innovative lifestyle identities... Olfactory signature and flavoring WHEN EACH SPACE BECOMES a NEW JOURNEY Olfactory trails, room fragrances, candles… Each wake becomes an emotion. 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: APPLY FOR A FIRST STRATEGIC AUDIT 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.

Pigalle-inspired beverage program for Maison Souquet Paris, including cocktails, champagne rituals, tea, coffee and no-alcohol menus. BAR DESIGN and BEVERAGE PROGRAM CONSULTING Souquet House Paris Intro Project overview The goal was coherence: translating Maison Souquet’s “sulfureuse” late-1800s Parisian universe ; Pigalle references, famous courtesans, and a celebratory spirit into a complete, service-ready beverage system. Champagne became the central ritual, supported by a cocktail and mixology program mirrored by a full no-alcohol twin menu . The experience was extended with an after-dinner selection oriented toward vintage spirits , a coffee program built with local roasting, and a grand cru tea program created in collaboration with famous tea master Yu Hui Tseng . Minibar and room service offers were reviewed to align with the hotel’s luxury positioning, alongside service cues such as uniform direction and a vintage-inspired glassware line (late 1800s to early 1900s references inspirations). SNAPSHOT Client : Maison Souquet Luxury Boutique Hotel ***** (Paris, France) Creative anchor : Late-1800s Pigalle, courtesans, celebration; champagne-led identity Deliverables : Bar menu + full no-alcohol twin menu + after-dinner program + coffee + grand cru tea + minibar + room service + service cues + training Menu architecture : A “journey through the hotel”, structured room by room Key Program pillars — Bar design as the central thread of the spatial identity. — Champagne universe-inspired rituals as a service signature and design element. — Cocktail and mixology program + full no-alcohol twin menu. — After-dinner selection oriented toward vintage spirits. — Coffee program with local roasting partnership. — Grand cru tea program in collaboration with Yu Hui Tseng. — Minibar and room service alignment with luxury positioning. — Service cues : uniform direction and vintage-inspired glassware line (Baccarat, St-Louis...) F&B Menu Concept A journey through the house, room by room The menu was designed as a narrative walkthrough of Maison Souquet. Each “Room” acts as a chapter with its own theme and emotional tone, transforming the act of ordering into a guided exploration of the hotel’s intimate geography. This approach replaces a standard category list with a structure that is both experiential for guests and practical for staff navigation. Visual direction Period typography and courtesan silhouettes The menu identity drew from late-19th-century Parisian references, including era-inspired typography and lettering. The photography direction integrated the presence of courtesans through silhouettes, movement, and “passing figures” within the venue—suggesting a festive Pigalle spirit and a sense of mystery while keeping the narrative elegant and coherent across touchpoints. Room architecture: themes, spirit families, and ritual moments Each Room combines three layers : Theme & mood — the emotional register of the chapter Spirit families — the categories explored in that room Ritual moments — how the serve is introduced and performed Niche French sourcing with deliberate accents Curation The selection approach prioritized niche, small-scale references, largely French and often local, chosen for provenance and character. A limited number of deliberate exceptions were included as narrative accents ; such as raw mezcal expressions, select single cask single malts, and a few references influenced by British and Spanish traditions ; used sparingly to support the “travel” idea without shifting the center of gravity away from the house identity. House-exclusive bottlings: numbered editions for Maison Souquet A portion of the offer included special, house-exclusive bottlings created specifically for Maison Souquet: unique, numbered editions, notably in cognac, armagnac and calvados, bottled for the property to reinforce rarity, intimacy and a private “house” feeling within the vintage after-dinner sequence. A no-alcohol mirror as a first-class experience The cocktail offer was fully duplicated in a no-alcohol version to ensure the same narrative path, structure and emotional intent. This was designed to provide equivalence in choice and experience ; not a secondary alternative list. Signature highlight: a floral no-alcohol welcome drink A floral no-alcohol welcome drink was created as an opening signature, designed to symbolize the Pigalle spirit while remaining aligned with the property’s tone: celebratory, sensual, and refined. Architecture & Décoration Jacques Garcia FAQ The Consulting Maison Souquet QUESTIONS What was the creative reference for the menu and program? Late-1800s Paris: Pigalle, courtesans, celebration energy and a champagne-led identity. How is the menu structured? As a journey through the hotel, with themed “Rooms” (e.g., Mexican Room, French Room, Spanish Room) hosting spirit families and moods. Is there a non-alcoholic version of the menu? Yes. The cocktail menu was fully duplicated as a no-alcohol twin menu. What is included in the after-dinner program? A dedicated after-dinner sequence built around vintage spirits, including house-exclusive numbered editions in categories such as cognac, armagnac and calvados. Did the project include coffee and tea? Yes. A coffee program built with local roasting, and a grand cru tea program created with tea master Yu Yiseng. Were minibar and room service included? Yes. Both were reviewed and structured to remain coherent with the five-star positioning and the overall beverage narrative. Did you work on service cues beyond the menu? Yes. Uniform direction and a vintage-inspired glassware line were part of the coherence work.

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

Cocktail and mixology consulting covering menu creation, beverage concepts and bar experience design. DISCUSS YOUR BAR PROGRAM A SIGNATURE BAR STRATEGY The tailored Bar & Cocktail blueprint 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. 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 ONE CLEAR BAR VISION We build Bar and Cocktail Programs 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 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 €500,000 IN ANNUAL BAR & BEVERAGE REVENUE +15% UPLIFT IN BAR & BEVERAGE SALES 75% GROSS MARGIN POTENTIAL IMPACT €56,250 IN ADDITIONAL GROSS PROFIT +10-20X RETURN ON INVESTMENT A strategic investment with measurable upside COMPARED WITH A €9,300 BAR PROGRAM ENGAGEMENT, THE POTENTIAL RETURN CAN BE SUBSTANTIAL WHEN THE RIGHT REVENUE, MARGIN, AND GUEST-EXPERIENCE OPPORTUNITIES ARE IDENTIFIED EARLY. DISCUSS YOUR BAR 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 YOUR BAR 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: APPLY FOR A FIRST STRATEGIC AUDIT 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.

International bar and restaurant consulting studio combining concept development, beverage strategy and design direction. Design, decoration and f&b concept for Starbucks Reserve. BAR DESIGN - LAYOUT - FIT-OUT CONSULTING Starbucks Reserve Japan

Food and beverage audit for Royal Mansour Marrakech, covering bar concepts, beverage programs and operational strategy. MOROCCAN TEA and SPECIALITY COFFEE CONSULTING Royal Mansour Marrakech ARRIVAL AIRPORT SYMBOL OF EXCELLENCE A HOTEL CITADEL The Royal Mansour is one of those rare places in the world that defy the codes of hotel excellence. Its concept is unique, a medina within the medina. A plant universe made of shadows and lights, sometimes oases, sometimes gardens and wellness areas. A fantastic world outside of time, borrowed from the soul of Morocco. TRAINING COFFEE BARISTA Our coffee expert, Hakim, trained the teams of the 3 bars/restaurants and the butlers of the Palace riads for 7 days. We focused on an initial introduction to the world of coffee accompanied by practical workshops on "latte art" as well as specific consulting dedicated to the offers of the 53 riads. EXPERTISE TEA Our tea expert, Kevin, worked with the head bartender to periodically offer a signature tea in accordance with the seasonality. For this project, we collaborated with Master Yu Hui Tseng (Maison des 3 thés, Paris) to offer a first selection of a young pu-er tea. We also have the opportunity to work on blends of "rolled" teas between wulong and other gong xi zhu cha in order to find the symbiosis between tradition and innovation. Excellent start which is only the beginning of the adventure...