FOOD &
BEVERAGE
CONCEPT
FOR HOTELIERS,
RESTAURATEURS & INVESTORS
CREATING PLEASURE
IS SERIOUS BUSINESS
It's our purpose. We combine talent and rigor to create outstanding food & beverage experiences with total customer immersion. We set out to reach every customer, sharing memorable, timeless stories, touching them personally and giving them the pleasure they expect, whatever their culture and their fancies.
# 1
It's because we love F&B
that we want to shake it up.
To focus on ultimate customer satisfaction, we have to go beyond the industry’s traditional and sometimes conservative approaches.
# 2
A creative studio approach
with "gastronomie" as its sole passion
We have built a strong network of experts and talented people.
We bring their skills and creativities together around a strong common vision.
# 3
Consumers move fast.
So do we.
We keep our eyes open and we always give new ideas a chance.
We turn ideas into profitable, sustainable realities.
# 4
Creating pleasure
is serious business
From food ideas to design and from brand creation to operations,
we apply the same rigorous, demanding methodology.
# 5
The global world is here
and we are part of it.
We reinvent great classics for a diverse world.
We have our "French touch" but we keep ahead of global trends.
# 6
Stories are often just repeats;
we prefer unique experiences.
Each of our projects is unique because every situation is different.
Projects are tailor-made for each culture and each customer's desires.
# 1
It's because we love F&B
that we want to shake it up.
To focus on ultimate customer satisfaction, we have to go beyond the industry’s traditional and sometimes conservative approaches.
# 6
Stories are often just repeats;
we prefer unique experiences.
Each of our projects is unique because every situation is different.
Projects are tailor-made for each culture and each customer's desires.
# 2
A creative studio approch
with "gastronomie"as its sole
passion
We have built a strong network of experts and talented people.
We bring their skills and creativities together around a strong common vision.
# 3
Consummers move fast
So do we.
We keep our eyes open and we always give new ideas a chance.
We turn ideas into profitable, sustainable realities.
# 4
Creating pleasure,
is serious business.
To focus on ultimate customer satisfaction, we have to go beyond the industry’s traditional and sometimes conservative approaches.
# 5
The global world is here
and we are part of it.
We reinvent great classics for a diverse world.
We have our "French touch" but we keep ahead of global trends.
VISION ↘
30 YEARS IN
THE RESTAURANT BUSINESS
-
Experience:
Completed projects in over 40 countries -
Expertise:
From lifestyle cafés to 3-star restaurants -
Project Management:
Single-location projects to complex multi-site operations
THE FISKEBAR,
RITZ CARLTON,
GENEVA,
SWITZERLAND
KEY DELIVERABLES:
↘ EXTENSIVE MARKET SURVEY INCLUDING TRENDS, URBAN DYNAMICS, CLIENTELE SURVEY, FIRST DIRECTIONS, KEY SUCCESS FACTORS
↘ CONCEPT BOOK INCLUDING LAYOUT(S), OPERATIONAL ANALYSIS, F&B DIRECTION, BUSINESS PLAN
↘ CREATION OF THE ONLY SCANDINAVIAN-INFLUENCED RESTAURANT IN THE CITY, THE FISKEBAR
SOFITEL
VILLA BORGHESE
ROME, ITALY
KEY DELIVERABLES:
↘ PRELIMINARY SURVEY WITH KEY SUCCESS FACTORS.
↘ CONCEPT BOOK INCLUDING GUEST EXPERIENCE, LAYOUT&DESIGN, F&B DIRECTIONS, BRANDING STRATEGY
↘ CONCEPT IMPLEMENTATION INCLUDING DESIGN FOLLOW-UP, MENU REVIEWS AND TASTING, TRAINING AND PRE-OPENING
INTERCONTINENTAL
BORDEAUX,
FRANCE
KEY DELIVERABLES:
↘ EXTENSIVE MARKET SURVEY INCLUDING TRENDS, URBAN DYNAMICS, CUSTOMER SURVEY, FIRST DIRECTIONS
↘ CONCEPT BOOK INCLUDING NEW VISION, LAYOUT(S), OPERATIONAL ANALYSIS, F&B DIRECTION
↘ NEW CONCEPT FOR THE BRASSERIE
↘ NEW CONCEPT FOR THE «HEART OF THE HOTEL»
SHOPPING ARCADE
GURGAON,
INDIA
KEY DELIVERABLES:
↘ PRELIMINARY SURVEY WITH PROJECT ANALYSIS, MARKET STUDY AND KEY SUCCESS FACTORS
↘ RECOMMENDATION FOR THE CONCEPT DIRECTION
THAT WE NAMED THE «GLORIOUS PEACOCK»
↘ DEVELOPMENT OF A LIFE ZONE PROJECT
AROUND 3 EXPERIENCES
AUTOGRAPH COLLECTION
MARRAKECH,
MOROCCO
KEY DELIVERABLES:
↘ EXTENSIVE MARKET SURVEY INCLUDING TRENDS, URBAN DYNAMICS, COMPETITIVE SET, KEY SUCCESS FACTORS
↘ DETAILED CONCEPT BOOK INCLUDING VISION, POSITIONING, MACRO ZONING, F&B DIRECTION
↘ ASSISTANCE TO THE PROJECT MANAGER, KITCHEN DESIGNER, ARCHITECTS, AND INTERIOR DESIGNERS
THE WESTIN GRAND
BERLIN,
GERMANY
KEY DELIVERABLES:
↘ PRELIMINARY SURVEY WITH PROJECT ANALYSIS, MARKET STUDY AND KEY SUCCESS FACTORS
↘ DETAILED CONCEPT BOOK INCLUDING NEW VISION, LAYOUT(S), OPERATIONAL ANALYSIS, F&B DIRECTION,
NEW INNOVATIVE MICE CONCEPT, CONSTRUCTION COST, FEASIBILITY SURVEY INCLUDING P&L
↘ CONCEPT IMPLEMENTATION FOR THE OVER 2’000SQM F&B AREA
↘ CO-MANAGEMENT WITH EVENT HOTEL
FROM THE OPENING FOR AT LEAST 4 YEARS
SOME KEY
REFERENCES ↘
A TALENTED NETWORK
We have built an international network of top-notch professionals that includes chefs, designers, architects and branding experts, some of whom have been working together for over a decade.
Studionomie scouts new trends daily, analyzes and tests them while continuously fine-tuning their formidable pool of experts and talent. When rethinking or creating a new venue, Studionomie combines global trends with the characteristics of the local market. This marks the beginning of an adventure with wonderful people contributing to the project: chefs, designers, architects, sommeliers, and marketing experts. They all pool their knowledge around a strong, unique idea with a single aim: to create a "tailor-made" experience.
NEWS ↘
KŌDO
ALPINE IZAKAYA
Imagine admiring the French Alps while sharing delicious small plates of a cuisine completely new to Europe. Welcome to Kōdo. Kōdo is the fruit of a love affair between Japan and the Alps, an encounter rich in tastes and sensations both familiar and novel.
FOLLOW US ON INSTAGRAM ↘
ARE HOTELS STILL HOTELS?
Creating new hotels is no longer about rooms and a restaurant.
New places have been thought through and cater to new behaviors in our social and private lives.
STUDIONOMIE’S APPROACH
We study, we observe and we re-think public spaces which are seeing new forms of appropriation and new behaviors. We investigate the relationship between private and public spheres and take our findings into account when defining the identity of a hotel as a whole.