What we do

Crafting Experiences, Curating Stories

What we do

CORE SCOPE OF WORK

Every great hospitality project starts with clarity — of story, space, and systems.
Our process ensures each concept is designed, built and operated with intent.

We help brands imagine, build, and operate exceptional hospitality experiences — blending concept strategy, culinary innovation, and operational excellence into a seamless 360° journey.

Concept Creation & Feasibility

Market study, site visit and catchment & competition analysis
Brand naming, concept positioning and value proposition
Feasibility report with CAPEX, OPEX and one-year projected P&L
Concept note covering target clientele, APC, covers and opportunities
Brand mood board capturing all six sensory cues — sight, sound, scent, touch, taste and emotion

Food & Beverage Concept Design

Creation of food & beverage flow for culinary and bar programs
Reference imagery for plating, presentation and visual storytelling
Menu philosophy development (energy, comfort, luxury or niche appeal)
Interior & branding cues to align design and F&B direction
Music, lighting and scent alignment for cohesive delivery

Kitchen & Bar Layout Planning

Detailed AutoCAD drawings for kitchen, bar and BOH spaces
Planning of stores, dishwashing, staff zones and wet/dry areas
Ergonomic design for smooth service flow and efficiency
Preparation of equipment BOQ with specs and dimensions
Vendor coordination and quotation matrix for comparison

Financial Framework

CAPEX budgeting and investment allocation
OPEX and P&L projection for viability
Organisational chart with manpower plan and salary budget
Payroll ratio analysis to maintain cost-to-sales balance
Access to Mint’s trusted supplier network

Menu Engineering & Procurement Support

First-cut menus with descriptions and taglines
Ingredient lists, portion standards and costing
Crockery, cutlery, glassware and OS&E curation with visual references and BOQ
Introductions to leading vendors for fair sourcing
Procurement coordination through ordering stage

Site Coordination & Integration

Periodic civil/fit-out visits for drawing alignment
Coordination with architects, branding agencies and contractors
Optimising guest circulation and service flow
Checks for side stations and billing zones
Feedback loops to maintain concept integrity

Pre-Opening Operations

Senior-level hiring (GM, Chefs, All HOD Levels, Managers)
Agency coordination for junior staffing
SOP development for HR, Kitchen, Bar, Purchase & Service
KRA & KPI frameworks for all levels
Menu & bar trials, pricing and proofing
POS/RMS/HMS integration support
Coordination with branding and IT teams

Launch & Post-Launch Support

Pre-launch training and menu storytelling alignment
Brand orientation for all departments
Mock runs and dry runs for consistency
On-ground support during soft launch
PR and marketing coordination
Post-launch audit and mentorship retainers