⎯ Projects ⎯
I have created F&B experiences in many contexts - each unique, but developed with the same thoughtfulness and rigor. Here are a few example projects, chosen for their diversity.
∟ Now Open: Platform by the James Beard Foundation & Market 57
New cultural event center and food hall
The Beginning: The James Beard Foundation was considering a development project for a new event space and collaborating on the curation for a food hall, in which they would operate a kiosk.
The Middle: We created a business case to present to the board of trustees. Upon approval we were off to the races. We created programming for both spaces; selected food hall vendors; developed the kitchen design and interiors; and managed the critical path.
The Result: Both located at Pier 57 on Manhattan’s west side, Market 57 is open to the public with 16 incredible vendors - including Good to Go by JBF, and Platform by the James Beard Foundation is up and running with a variety of engaging events at different price points to share the Foundation’s Good Food For Good mission through experiential programming.
∟ Vaucluse
10,000 Sq Ft French restaurant, gut renovation
The Beginning: The Altamarea Group was pursuing a storied Upper East Side location for a new French fine dining concept.
The Middle: The location had union issues, code challenges, and a very particular co-op board. We overcame those hurdles and set out to gut renovate the 10,000 sq. ft. Park Avenue space and create a concept inspired by the south of France.
The Result: Vaucluse came to life with Meyer Davis designed interiors including two beautiful dining rooms, an enchanting bar / lounge, and two perfectly appointed private dining rooms.
∟ 677 Washington Boulevard
Class A office tower foodservice
The Beginning: George Comfort & Sons tapped Gensler and Perkins Eastman to reimagine their office tower in Stamford, CT, and introduce food service for the first time.
The Middle: In collaboration with Arlene Spiegel & Associates, we did discovery about what was important to existing and incoming tenants, and based on that research recommended food & beverage programming for the building.
The Result: We conducted an RFP process which led us to identify the perfect fit operator for all the food service outlets in the building plus office catering and events.
⎯ Testimonials ⎯
I have had the privilege to work with some remarkable people who were kind enough to share a few words.
– Kris Moon, President & COO of the James Beard Foundation
“Jessica has been our go-to F&B consultant the past 5 years. On an early engagement, she led the reimagining of a legacy F&B program, transforming it into a viable proposition for the organization. And more recently, she has been our strategic advisor and domain expert, supporting us every step of the way on a large development project, providing valuable expertise, thought partnership, and risk mitigation throughout. Jessica is highly skilled at anticipating and pre-empting issues, and is always a step ahead in identifying solutions for problems when they do arise. Her style is very collaborative, but she doesn’t shy away from advancing critical workstreams. We rest easy knowing she is always our advocate at the table. Do yourself a favor and bring Jessica on to support your next F&B development project – you’ll be glad you did.”
– Michael White, Founder B Bianco Hospitality & Michelin star chef
“I have worked with Jessica on so many projects over the years and she is truly in a league of her own. She is very creative and thoughtful when developing concepts, and she speaks restaurant, design and construction, and investor fluently, which allows her to add value in different ways and connect dots others don’t. And she is as strong with big picture strategy as she is with the details and she really understands the business side – total triple threat. I highly recommend Jessica as a consultant on any F&B development project.”
– Richard Cohn, Director, F&B Development, Luxury Hotel Brands, Hilton
"My colleagues and I found Jessica easy to work with and a strong business partner. She brings leadership and structure to projects and is a very effective strategic hub between busy yet critical stakeholders including hotel and F&B operators, ownership, and the consultant team. A key strength is taking a cohesive concept and marrying it with dialed-in design in order to set operating teams up for success: delivering the very best guest experience possible. And she does it while side-stepping pitfalls and maximizing P&L potential. We value her approach and have even incorporated things we learned from her into our internal processes. If it wasn't clear already, I highly recommend Jessica."
– Elise Kornack, Michelin star chef