Concept: Lebanese snack Seating capacity: 30 Hodema’s involvement Performed an overview of the Lebanese fast casual supply in Lebanon Developed a concept for the Food & Beverage outlet Elaborated the project’s business plan and financial projections Followed up on the architecture, interior, graphic design and menu engineering
Concept: French style bistrot Seating capacity: 80 (Hamra), 25 (Gemmayzeh) hodema’s involvement Created a franchise department for the bistrot Elaborated the restaurant’s set of franchise manuals as part of the brand’s expansion plan Elaborated a strategic development plan Elaborated a financial analysis of the projected income based on a typical outlet performance
Concept: café, restaurant and pizzeria offering Italian and international cuisines Seating capacity: 160 Hodema’s involvement Assessed the flagship outlet including the premises, operations, concept, communications, branding and marketing strategy, financials and strategic vision Provided strategic and operational recommendations
Concept: Mixed-use project including a residential area, an underground commercial area, a hotel, a beach club and restaurants Surface: 100,000 sqm Hodema’s involvement Performed a market study of the public cultural landmarks, shopping malls, leisure centers, Food and Beverage clusters, beach clubs and 4 and 5 star hotels in Beirut Assessed the project’s location Developed a concept for the mixed-use project in Raouche Elaborated a business plan and financial projections for Al-Daliyeh project
Concept: international restaurant and coffee shop in Tripoli Hodema’s involvement Conducted a study of the Food & Beverage market in Tripoli Assessed the project’s location Developed the project’s concept Coordinated the architecture, interior and graphic designs Assisted in the menu engineering and the recruitment of the management team
Concept: French bistrot Hodema’s involvement: Performed a market study to define the demand for a mid-end restaurant in Beirut Assisted in the creation of Fred concept Developed the financials Followed up on the interior design and branding Assisted the owner in the menu pricing
Concept: International restaurant and coffee shop Seating capacity: 80-120 Hodema’s involvement Assessed the location and provided recommendations for the development of an International restaurant and coffee shop Conducted a flash overview of the Food & Beverage market in Tripoli Developed a concept for the flagship outlet in Tripoli Provided ongoing assistance in the architecture, interior and graphic designs and menu engineering Assisted in the recruitment of the management team
Concept: corporate cafeteria Hodema’s involvement Assessed the project’s layout and capacity Developed the concept for Bank Audi’s cafeteria in Sofil
Concept: Restaurant and retail corner Seating capacity: 40 hodema’s involvement Performed a market study and financials for the project Developed the concept of the restaurant and retail corner Provided technical support to implement the project Set up the franchising department Planned the brand’s strategic development and geographical distribution in the Gulf region Analyzed the projected franchising income Elaborated a set of franchise manuals Appointed by the owners to be the brand’s exclusive representative with potential franchisees outside Lebanon
Concept: mixed-use project in Ashrafieh Hodema’s involvement: Performed a market study of the furnished apartments in Beirut Reviewed the project’s architectural layouts for the Created the project’s concept to include residential apartments, furnished apartments and a commercial space Developed its business plan
Concept: Japanese and Italian restaurants Hodema’s involvement Performed a general assessment on Soto and Olio flagship outlets in Kaslik Set up the franchising department for the two brands Elaborated Soto and Olio’s set of operating manuals
