Pre-opening
Decide how it will feel before the doors open.
For founders and investors launching a restaurant, boutique or brand that must be read as premium from the first day. We specify the experience before opening, so you are not discovering six months later that the details never matched the ambition.
Why before opening
Habits form in the first weeks.
The first reviews set a reputation that is slow to change. The way a team greets, serves and says goodbye in the opening month becomes the way it always does. Choosing those details before opening costs a fraction of correcting them afterwards.
How it runs
- 01Fix the class. With the founder: who the guest is, what they will pay, and what the place must feel like to justify it.
- 02Walk the journey on paper. From the first message to the goodbye, using the plans, the menu and supplier samples.
- 03Specify each touchpoint. Objects, words, timings, sound and scent, written as a perception standard with an owner for each.
- 04Train it in. Walk the standard through with the opening team until it is how they work, not a document.
- 05Check it after opening. Unannounced visits in the first weeks, while habits are still forming.
Questions
When should a new restaurant start this work?
Ideally once the concept, menu and interior direction are set, and at least six to eight weeks before opening, so the standard can be trained before the first guest arrives.
Does this replace our interior designer or brand agency?
No. They shape the space and the identity. We specify what the guest experiences inside them, moment by moment, and make sure the team can deliver it.
Can you help after opening too?
Yes. Unannounced visits in the first weeks after opening check whether the standard holds once the room is full and the novelty has worn off.