Concept: French bistrot, cocktail bar and gourmet grocery Hodema’s involvement Performed an overview of the Food & Beverage market in Lebanon with a focus on French cuisine Performed an overview of the “Epicerie fine” market in Lebanon Developed the concept for a Food & Beverage flagship outlet in Beirut Elaborated the business plan and financial projections for the project Developed a strategic plan and geographical expansion inside and outside Lebanon Assisted in the project’s implementation phase

Concept: detox and juice bar selling juices, salads, soups, breakfast items, sandwiches, daily platters, desserts and coffee Hodema’s involvement Elaborated the project’s business plan and financial projections

Concept: four star hotel in Baaklin Hodema’s involvement: Studied the hospitality sector in the Chouf region Developed the venue’s concept Assisting the client in the project’s implementation phase Setting up a built-in management

Concept: 5-star hotel in Beit Mery Hodema’s involvement: Assessed the hotel’s operations and premises Provided the owners with strategic support to implement its recommendations Performed mystery visits to “Les Glycines” and “Il Giardino” restaurants

Concept: Hotel, Spa, Food & Beverage outlets and pool club Capacity: 13 units Surface: 7,000 square meters Hodema’s involvement Assessed the location Analyzed the beach resorts and pool clubs market in Jounieh area Developed the concept and feasibility study for the mixed-use venue Assisted in the restaurants menu engineering Assisted in the recruitment of the Executive chef and management team

Concept: Le Bristol hotel catering services Hodema’s involvement Developed the concept of “Le Bristol Chez Vous” Elaborated the project’s business plan and financial projections

Concept: Syndicate of owners of restaurants, cafés, nightclubs & pastries in Lebanon Hodema’s involvement: Assisted in the set-up of the syndicate’s corporate structure Developed its organization chart Elaborated the board’s manifesto

Concept: falafel joint in Jal El Dib Hodema’s involvement Defined the concept of “Green Falafel” for an all-day dine-in with self service Reviewed the operational flow Elaborated “Green Falafel” set of manuals Followed up on manuals outsourced to third parties

Concept: Corporate cafeteria catering to employees and public Hodema’s involvement Developed the concept for the corporate cafeteria Followed up on the architecture and interior design Assisted in the implementation of the corporate cafeteria’s kitchen Searched for a catering operator

Concept: beach resort in Tabarja Hodema’s involvement: Reviewed the layouts of Kye Participated in the concept development which includes over 700 chalets, several swimming pools, sports courts, a gym and spa as well as Food and Beverage outlets

Concept: grill house Hodema’s involvement: Create the brand’s set of franchise and training manuals in order to export the concept outside Lebanon

Concept: juice bar in Sodeco Hodema’s involvement: Assessed “Juice Up” Elaborated the brand’s operating and training manuals Planned its franchise strategy