Hospitality Advisory & Experiences · Luxembourg · California
We make them the same, through advisory that holds after we leave and experiences people haven’t had before.
Where it breaks
In a serious property, the gap between promise and experience rarely shows up as one big problem. It shows up in small inconsistencies. A drinks list that could belong to any hotel. A service culture that changes with whoever is on shift. A brand that says one thing while the guest feels another.
Most owners sense it before they can name it. We name it, then we fix what sits between the promise and the experience: the bar, the service, the brand, the evening.
By day
For hotels, resorts, groups and owners. We read the property in operation, then align beverage, service and brand so they work as one, and train the people who will keep them there.
By night
For companies, brands, hotels and private hosts. We start with what the guest should feel, then design the evening around it: the room, the music, the table, the drinks.
When we are brought in
A launch, a renovation, a new concept. The moment beverage, service and brand have to be designed together, or risk pulling apart.
The building, the interiors and the location are right. The bar, the service rhythm and the brand haven’t yet been designed as one.
The food is clear. The drinks and the service haven’t caught up with it, and the chef’s intent isn’t reaching the guest.
A client dinner, a launch, a celebration. An occasion where the guest should leave with something they haven’t had before.
The method
Every engagement follows the same progression: Diagnostic, Design & Development, Implementation, Training & Calibration, Handover and Protection. Our own frameworks, the Rhythm Standard™ and the Guardian Model™, are how the work keeps holding after we leave.
A dinner for 40 in the right room can say more than a party for 1,000.
The people
Three co-founders: Jorge David, Bree Lorentzen and Fulvio Roberto. One of us leads every engagement. We bring in trusted partners, such as caterers, chefs, sound and photography, when a project needs them.
Operations, events and service. Leads JFB in Luxembourg.
Brand, positioning and growth. Leads JFB in California.
Recipe research and technical standards across spirits, wine and fermentation.
Begin a conversation
We observe first. Then we recommend.