Main content starts here, tab to start navigating

We have had the opportunity to work with world-class organizations to develop and assess a variety of hospitality programs. From full scale restaurant design to hospitality consulting for corporate clients, our subject matter experts have worked on projects all guided by the principles of Enlightened Hospitality.


Our consulting process oversees 4 main phases: Concept Development + Programming, Schematic Development, Design, Marketing + Branding, and Construction, Document + Administration. Our well-seasoned team is able to consult in any or all project phases to develop a best-in-class product aligning with client goals and budget.


Concept Development + Programming

We will work collaboratively with the client, interior designer, and architect, including a deep dive into the existing vision, defining the food and beverage vision statement, researching market trends, leading creative workshops, and directing the final concept.


Schematic Development

Using a holistic approach combining culinary, financial & operations, and design, we will design a feasible and successful program building upon key areas of expertise. 


Design, Marketing + Branding

We will lead marketing and branding development in collaboration with the project team ensuring the integrity of our client's vision while maintaining the creation of a world class facility.


Construction, Documentation + Administration

We will serve as the operational representative for our clients to provide valuable logistical oversight and development recommendations, supporting construction documentation with invaluable insight from our own experience.


Our Work

Dining Hall

a tall glass building

Project Scope

  • Developed F&B concept options
  • Schematic design & development of final direction 
  • Building amenity integration (wellness center, gym, retail, etc.) 
  • Menu development
  • Financial modeling
  • Labor modeling

Project Overview

We were tasked with designing and developing a multi-faceted food and beverage concept. After site analysis, neighborhood research and demographic studies, we created the concept, developed it through schematic design and communicated the hospitality experience to the project team, working lockstep in collaboration to advance the design through design development and into construction documentation.

Goal: Create a world class building amenity and Financial District F&B destination. 

USE Impact: Challenges and Results

  • The client’s initial goal was to prioritize the space as a multi-offering tenant amenity. We analyzed industry and neighborhood data to identify that the space could also be marketed to an external market. 
  • Client had a rooftop space that did not have a viable program to operate. We developed a two-prong new revenue stream for the space.

National Premium Hotel Chain

a dining space in a hotel

Project Scope

  • Developed F&B concept options
  • Schematic design & development of final direction 
  • Menu development
  • Labor modeling
  • Operational manuals

Project Overview

We were tasked to conceptualize and develop a hotel food & beverage program to be integrated within the lobby program of a new growth brand geared towards millennial travelers and locals. Collaborating with the hotel development team, architects, interior designers, kitchen designers and operational staff, we led the creation, development and integration of the F&B program in response to a developed hotel identity. 

Goal: Create a scalable, flexible, logistically efficient, and cost-effective hotel lobby offering for new hotel brand.

USE Impact: Challenges and Results

  • The hotel food and beverage program needed to be successful in varied markets across the country. The challenge for us was how to create a concept that could deliver exceptional, consistent results no matter the building footprint, budget, or available infrastructure. We developed an F&B offering, integrated into the lobby program, that mitigated roadblocks while allowing for uninhibited growth.
  • The Lobby and F&B space is to be available 24 hours to service guests at all times of activity. we designed an F&B program that combined traditional, non-foodservice hotel staff during off-peak hours with easily executed F&B offerings to manage labor efficiently but maintain maximum offerings.

Public Venue

a woman sitting at a table with a plate of food

Scope of Project

  • Developed F&B program
  • Schematic design & development of final direction
  • Menu development

Project Overview

We were tasked to conceptualize and develop a multi-faceted food and beverage program in a new public venue in Chicago. This included a strong focus on the local community, education and nutrition. Collaborating with the client’s development team, architects, interior designers and kitchen designers, we led the creation, development and integration of the F&B program as well a rooftop vegetable garden. 

Goal: Integrate the food & beverage experience within the broader program of the center and align with the mission of the clients.

USE Impact: Challenges and Results

  • Because of the varied functionality of the space, and the security measures required for the key client’s new office space within the building, the challenge was to create seamless access and usability for guests and employees of all security clearances to effortlessly enjoy the program. We had to navigate the space efficiently to create a program for the community, museum guest and employees both inside, and outside the security envelope.
  • Incorporate nutrition and education into the dining program. We developed a food and beverage program that incorporated teaching spaces, operational transparency, seasonal market and a community vegetable garden on the roof to be used both as a teaching tool and restaurant supply. 


Restaurant and Retail Dining

a group of people standing in front of a building

Tacocina

Scope of Project

  • Research and development
  • Developed F&B concept
  • Lead schematic design and design development
  • Public programming integration
  • Menu development
  • Financial modeling
  • Labor modeling
  • Operations

Project Overview

We were tasked with designing and developing an outdoor food and beverage offering for Brooklyn’s Domino Park development. After site analysis, neighborhood research and demographic studies, we created a concept in response to the unique location, dining trends and the existing community. Tacocina followed the full spectrum of development from ideation through to design, construction, training, opening and ongoing operation.

Goal: Create a standout public park amenity and F&B destination. 

USE Impact: Challenges and Results

  • Advancing the notion of a public food and beverage amenity focus from “everything to everyone”, to something more unique and a destination within its own right.
  • Creating a concept that could standout, but also be additive to the overall Domino Park experience.
  • Designing an outdoor program with the ability to flex and adapt through NYC’s varied seasonal climates.

a dining room table

Manhatta & Bay Room

Scope of Project

  • Research and development
  • Developed F&B concept
  • Schematic design and design development
  • Menu development
  • Financial modeling
  • Labor modeling
  • Operations

Project Overview

On the 60th floor of the historical One Chase Manhattan Building, we developed a restaurant concept and event space with unique 360-degree views of NYC. A jewel in our restaurant and venue portfolio, we developed the concept from ideation through to opening and ongoing operations working with renowned chef Jason Pfeifer and international architecture firm Woods Bagot.

Goal: Create a world-class high-rise destination restaurant and event space. 

USE Impact: Challenges and Results

  • Creating a dining experience to compliment the exceptional location.
  • Marketing and attracting guests to a restaurant without street presence.
  • Logistical challenges with staff movement and delivery on the 60th floor of a historical building. 
Make an Inquiry