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P.S.C. Hospitality
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    From Vision
    to Delivery

    Our bespoke approach spans three key phases – Strategy, Conception & Operation – offering comprehensive and tailored guidance at every step. By combining strategic insight, creative precision, and operational excellence, we deliver seamless, high-impact hospitality projects designed to bring your vision to life.

    WE PLAN

    Define the vision & secure the fundamentals

    • In depth market analysis including study of demographics, trends, competitors and target clientele;
    • Definition of F&B vision, programming, outlets positioning and concept DNA;
    • Strategic capacities, spatial and flows recommendations;
    • 5 year business plan covering revenue streams, pricing strategy and financial projections;
    • Audit of the full guest experience, if the venue is already opened.

    DELIVERABLES

    Initial study and programming
    Business plan
    Audit’ if already opened

    PLANNING

    Initiate 16-24 months prior
to opening

    Open Open

    WE SHAPE

    Translate strategy into a coherent
& distinctive concept

    • Brand creation including naming, storytelling and concept pillars;
    • Detailed F&B&E concept, including signatures & menus development;
    • Graphic identity development & branded collaterals design;
    • Scenography and atmopshere briefs: uniforms, music, scent, tableware listings;
    • Front of House & Back of House design support and coordination;
      Tone of voice.

    DELIVERABLES

    F&B concept & branding
    Foh & boh design brief
    Scenography briefs
    Communication strategy

    PLANNING

    Initiate 16-24 months prior
to opening

    Open Open

    WE LAUNCH

    Bring the concept to life & ensure long term performance

    • Creation of full restaurant & bar offers, including tastings, supplier sourcing, and technical sheets production;
    • Wine consulting & menu development;
    • Service, bar & kitchen trainings led by Paris Society experts 
to enhance operational excellence;
    • Development of service manuals and SOPs for daily operations and ongoing staff training;
    • Opening and post-opening audits.

    DELIVERABLES

    F&B Menu creation
    Operational trainings
    Services manual & SOPS
    Post Opening Audits

    PLANNING

    Initiate 12 months prior to opening

    Open Open
    LET'S TALK
    APPROACH PROJECTS ABOUT

    Paris
    38 avenue des Champs-Elysées
    75008 Paris
    France

    Dubai
    25hours Hotel One
    Central
Trade Centre Street, off Sheikh Zayed Road
    PO Box 9895, Dubai
    UAE

    For more information on the
    Ennismore F&B platform
    Discover the brands in Ennismore’s
    portfolio‍

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