florette
Property of Pan Pacific
- Orchard, Singapore
the florette brief
Work within the existing concept design and brief to create an elevated cocktail experience for the hotel guest and beverage guest alike.
Full menu concept creation and exploration along with the unique beverage offerings as well as a full training suite ensuring a seamless and elevated beverage guest experience.
the solution
the solution
We worked on expanding the concept that was already in place and moulding it into a fully-fledged cocktail menu concept that can be expanded on in future iterations of the menu.
Creating a menu concept that could stand separate to but work alongside the “Champagne and Oyster” concept for the venue we decided to explore a visual botany guide, honing in on one specific flavour profile per menu offering.
Our menu concept exercise accompanied the overall menu design and photo styling. Music styling and uniform design were used to create a cohesive look and feel across the board.
Our standard training suite covers technique and movement basics along with theory 101 in spirit and cocktail categories. We touch on the psychology of service and the art of hospitality, prep training and the menu implementation.
the build
BUILD WORKFLOW DYNAMICS
the brand
CONCEPT
BRAND DESIGN
MENU DESIGN
PHOTOGRAPHY STYLING
UNIFORM
MUSIC
the journey
TRAINING
MARKET STRATEGY
BEVERAGE DEVELOPMENT
BAR WORKFLOW DYNAMICS
