Concept: restaurant and bar Hodema’s involvement Assisted Garcia’s team in setting up the franchising department Planned the brand’s strategic development and geographical distribution

Concept: High-end restaurant offering Oriental cuisine Hodema’s involvement Reviewed the brand’s franchise agreement Elaborated the set of operating manuals as well as its training manuals for the front of house and the back of house operations Assisted in the set-up of the brand’s franchising department, and recruitment of its key positions Performed a Back of the House audit for Em Sherif’s outlets inside and outside Lebanon

Concept: American cookies Hodema’s involvement Performed an overview of the cookies market in Beirut Developed the concept of a cookies retail outlet Elaborated the project’s business plan and financial projections Provided ongoing strategic support Assisted in the interior and graphic designs, and menu engineering Assisted in the selection of the Executive chef Assisted in the tasting sessions

Concept: Beach club including 4 Food & Beverage outlets Hodema’s involvement General assessment on the operations Provided a set of recommendations to the Board to improve the premises and operations Negotiations with operators to sublease the Food & Beverage outlets Assistance to the client during his meetings with his investment bank

Concept: restaurant offering international cuisine Hodema’s involvement Elaborated “Crave” set of operating manuals Followed up on manuals outsourced to third parties

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: coffee and wraps outlet Hodema’s involvement Elaborated “Wrapsody” set of operating manuals Followed up on manuals outsourced to third parties

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: 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