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BREAKING BOUNDARIES / CREATING BENCHMARKS
M A N A G E M E N T C O N S U LTA N T S
TURNKEY RESTAURANT SOLUTIONS
02
01ABOUT ATELIER EPJ
About Us
Services
The Team
02
03
07
index
PROJECTS
Selected Projects
Our Work
10
11
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0304
05
SCOPE
How We Can Help
The Process
34
35CLIENTS
Previous Clients
Current Clients
39
44
CONTACT
Find Us 46
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HIGH PROFILE
MASTER-PLANS
01ABOUT ATELIER EPJF&B CONSULTANCY, INTERIOR DESIGN & RESTAURANT MANAGEMENT
LUXURY RESORTS Atelier EPJ is a Food and Beverage consultancy,
design and management specialist firm founded in February 2010 and based in Dubai - UAE.
The partners are – Patrick John, Elmar Pichorner
and Ryan Hattingh
ABOUT
RESTAURANTS
BRILLIANTLY
WE DO
F&B RETAIL MIX
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CELEBRITY CHEFS
& ICONIC
RESTAURATEURS
The industry’s most valuable names
performing on your home stage.
F&B RETAIL MIX
DEFINITION
High level tenant recommendations for the
retail industry.
RESTAURANT
FEASIBILITY
STUDIES
Only that, that gets measured will be
achieved.
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OS&E
PROCUREMENT
ASSISTANCE
Correct style, quantity and price delivered on
time.
F&B
OPERATIONAL
BRIEFS
Defining operational requirements, flow
principles, and space maximization.
RESTAURANT
OPERATIONS &
MANAGEMENT
360° client representation improving stakeholders’
value.
elmarfiflPichorner“
“
We are fully committed to creating exceptional value by
’‘getting it right the first time
PARTNER , Atelier EPJ.
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F&B CONCEPT
STATEMENTS
Defining a clear vision for the creative process.
FACILITATE
SCHEMATIC &
DETAILED DESIGN
Creating the DNA.
RESTAURANT &
BAR INTERIOR
DESIGN
Creating spaces that tell the story of the
concept andtouch all human senses.
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OPENING AND
PRE-OPENING SUPPORT
Evolving your vision into reality.
OPERATIONAL
REVIEWS
Fine tuning the engine for optimum performance.
BID,
PROCUREMENT &
CONSTRUCTION
SUPPORT
Maintaining conceptual intent whilst achieving technical, structural,
aesthetic, and commercial goals
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With a 360° holistic approach we optimise the operation & management of your restaurants to achieve a successful long term business.
RESTAURANT OPERATIONS
& MANAGEMENT
Elmar brings a prestigious repertoire of hospitality, food service, and restaurant projects to the Atelier EPJ team. His 28
years of operational and managerial experience in the industry includes
acclaimed global projects with Kerzner
International – where he worked from 2001 together with co-founder Partick – to Zuma Dubai: a contemporary
Japanese restaurant concept that quickly
established itself as one of the emirate’s premier F&B ventures.
ELMAR PICHORNER
PARTNER
PATRICK JOHN
PARTNER
Patrick’s operational, development, and managerial experience spans five continents and three decades. From qualified chef at the London Four Seasons and Hilton Worldwide, to Corporate Chef turned Group Food & Beverage Director
for Kerzner International, his lead in all concept and design development, plus
operations for One&Only’s complete resort portfolio, produced a swathe of hospitality and food service projects of international acclaim.
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T H E T E A M
RYAN HATTINGH
PARTNER
ELIAS KATHREPTIS
DIRECTOR- CONCEPT DEVELOPMENT
Accomplished eatery entrepreneur and
manager of international scale, Ryan’s 20+ years’ experience spans Europe,
North America, Africa and the Middle East. Following 12 years as
International Operations Director of Gaucho, and tenure as Managing Director
during the opening of the 28 unit Obika restaurants in London and New York, Ryan moved to Dubai where he opened
restaurants for celebrity chefs Nusret and Tom Aikens.
Inspired by local custom, culture, and
the arts, award-winning chef and F&B consultant Elias is internationally recognised for his fresh, trend-setting restaurant concepts. His 25+ years of senior management experience in the
Asia-Pacific and the Middle East include operational, design, and concepting roles for One&Only Royal Mirage Dubai and Meraas Holdings, where his large,
mixed-use development concepts
continue to blaze a culinary trail.
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25we’ve worked in
cities around the world
70years combined experience in the industry.
60projects and more across the globe
02A SELECTION OF PROJECTSDISCOVER A SAMPLE OF OUR PAST WORK
INTERIOR DESIGN
Since our inception, we have successfully delivereda number of high-profile projects in the region. These include luxury resort developments, high-profile master-plan reviews, restaurant feasibility studies, market surveys, and F&B retail mix development &
food service concept statements; all for a high-end multi-outlet retail developments.
Several of our past projects are outlined in this chapter.
THAT MAKE A MARK
SPACES
KITCHEN DESIGN
MANAGEMENT
PROCUREMENT
MARKET SURVEY
CONCEPT
DEVELOPMENT PROJECTS
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‘The new restaurant on the second
floor of Pier 7 is a mystery to solve. The experience commences the moment
elevator doors open and suddenly
you find yourself surrounded by the sounds and colours of the world’s most precious rainforest. Once you pass the impressive wrought
iron entrance gate, look to your right.
A little lounge on a podium surrounded by greenery is not just another pretty spot but a revolving platform. The next curiosity is a central
glamorous bar with hidden mirrors
and reflective surfaces. The bar stand itself is covered in clay tiles most probably recovered from the depths of Amazonian forests once belonging to Incas (knowing the owners I wouldn’t
be surprised).
Away from the bar, in the far most corner, stands a state of the art sushi bar with a team ready to roll. Fresh
ingredients, a wild approach and a
keen effort to serve the best made me remember to come back for a late night serving of sashimi, rare Asian beverages and a conversation. As for the food, it’s the mystery I failed to solve on my fist visit. Incredibly delicious and fresh in terms of ingredients and style, I failed to place a category tag on the dishes. Latin American? Caribbean? Exotic global? The answer is still there hiding in the jungles of Mamazonia. Tell me what you think.’
Zomato
December 2018
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Co
nce
pt:
Ate
lie
r E
PJ
/ C
ap
acit
y:
32
0 S
ea
ts /
Ind
oo
r: 6
70
m2 /
Ou
tdo
ors
: 4
80
m2
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CONCEPT DEVELOPMENT
INTERIOR DESIGN
KITCHEN DESIGN
EXECUTION
MANAGEMENT
‘This authentic, yet contemporary concept is the vision of hospitality leaders Atelier EPJ behind some of the most famous restaurant brands such as Hotel Cartagena, Tamba and
MamaZonia, to name a few. The venue has been envisioned to
pay tribute to simple, well-sourced
ingredients, handcrafted by masters, whilst cleverly challenging common
perceptions around Asian food and the result is a place of culinary mastery for avid and sophisticated foodies, bringing innovative Pan-Asian culture to life through mouthwatering creations.The interiors complement the dishes
on the menu, which are packed full of inspirational tastes and textures, yet presented in their most uncomplicated
form. The kitchen explores the breadth of the Pan-Asian region, drawing inspiration from Japan, Indonesia, Thailand, China, Singapore,
Malaysia and the Philippines for an elegant, yet eclectic Asian dining experience where diners are sure to
return to time and time again. One of the most notable features of the restaurant aside from the interior design is the dramatic show-kitchen where guests can see through how
the dishes are created and they are
treated to an immersive food journey that is curious and captivating whilst remaining refined and polished. If you’re a fan of the Asian cuisine, Matagi should be on top of your list. Full of authentic Asian touches and set in a glamorously elegant
environment, Matagi is a place that
challenges convention with simplicity and style, creativity and passion.’
Zomato
December 2018
ATELEIR EPJ
4,412 ft2
1,378 ft2
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90
se
ats
/ I
nd
oo
r 3
20
m2
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320 SEATS
INDOOR: 460 m2
OUTDOOR : 740 m2
‘Any restaurant found in a palace sets a royally high standard, so we had high expectations for Villamore, the new European spot found inside the Emerald Palace Kempinski.The self-titled ‘beachside hideaway’ is an accurate description, and you’ll find Villamore tucked away in its own building on the opposite side of the expansive resort pool.The two storey space is stunning; think whitewashed and nautical interiors in the indoor restaurant, striped canopys adorning white cushy cabanas on the leafy terrace and a chic open-air rooftop that wouldn’t feel out of place in an upscale hangout in Mykonos.
Villamore is the kind of place you come for lunch and stay late into the night, thanks to its welcoming vibe, high quality dishes
and friendly, five-star service.’What’s On DubaiDecember 2018
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‘Set over two floors of the JW Marriott Marquis, lays the newly opened Hotel Cartagena. A
vibrant venue that boasts an
interior full of colourful clashing prints, pineapples, dark wood
and plants – its possibly the most
tropical looking venue we’ve
been to, apart from Green Planet, mind. The floors are separated by a spiral staircase with greenery
hanging from the ceiling, which on closer inspection wraps around a giant gold birdcage.
It’s worth noting that the entertainment is on point, too.
We love the beats provided by
the live drums and the dancers
who strut their stuff throughout the restaurant in their elaborate
feathered costumes – it creates a lively atmosphere that is hard
not to get caught up in. Hotel
Cartagena’s debut of fine cuisine, stellar packages and its carnival
feel has already managed to shake up the dining scene for the better.’
Shortlist Dubai.com
Review July 2018
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210 SEATS
FRONT OF HOUSE: 413 m2
BACK OF HOUSE: 170 m2
EPJ’s brainchild, Fume neighbourhood eatery, has branched out
into Dubai’s iconic and dynamic hub Downtown. The interior
design is inspired by industrial, vintage influences, coupled with purposely mis-matched flatware, unique artworks and striking chandeliers all made from a variety of unlikely materials.
The two-floor venue with outdoor dining area is overlooking the boulevard and Burj Khalifa.
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Fume is designed to be
a casual neighbourhood
eatery. With a focus on
nostalgic, homely food
and a warm welcome, it
offers an eclectic menu featuring uncomplicated
but delicious food with
global twists – from
European classics, to
Asian favourites.
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Qbara is the brainchild of EPJ. A contemporary
lifestyle restaurant, lounge & bar that embraces Middle
Eastern cuisines and culture…
with a ground-breaking modern
twist.
Enhanced by vibrant
entertainment elements that
add a stylish and exciting new highlight to Dubai’s increasingly
sophisticated dining scene,Qbara’s spectacular interiors
were conceived by
award-winning, Tokyo-based
interior design firm Studio Glitt – Noriyoshi Muramatsu – who skilfully created a magical vernacular of traditional Middle Eastern cultural elements,
juxtaposed with
ultra-contemporary design
phi losophy.
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Co
nce
pt:
Ate
lie
r E
PJ
/ C
ap
aci
ty:
30
0 S
ea
ts /
Fro
nt o
f Hou
se: 1
3,00
sq ft
/Ba
ck o
f Hou
se: 6
,000
sq ft
INTERIOR DESIGN:
OUTDOOR:
INDOOR:
In his capacity as Managing
Director for D.Ream, Ryan launched Nusr-Et into the UAE market.
Combining the signature dishes of the Turkish original with a range of top quality steaks, unprecedented
quality service, and a boutique concept, Nusr-Et brought unprecedented flair to the steakhouse culture, still enjoying unwavering custom from its guests.
The restaurant represents the first international expansion of butcher and meat specialist Nusret Gokce. With six exiting venues in Turkey, Nusret turned his sights to the UAE, where every piece of beef and lamb passes Gokce’s personal inspection before making it to the grill.
This detailed process of selecting, cutting, preparing and serving meat is at the heart of the Nusret concept, who is known for developing a range of signature dishes including asado ribs, beef spaghetti, grilled meatballs and the ‘Nusret Special’.
PAUL BISHOP
440m2
138m2
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Inte
rio
r D
esi
gn
: B
ish
op
De
sig
n /
K
itch
en
De
sig
n: T
rico
n /
In
do
or:
44
0 m
2 /
Ou
tdo
or:
13
8m
2
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B O U N D A R I E S C R E A T I N G B E N C H M A R K S
As the Operations Director of Zuma Middle East, EPJ Partner
Elmar Pichorner launched the
brand into the Middle East.
Zuma is located in the Dubai
International Financial Center at the heart of the city, surrounded by the iconic
Emirates Towers and the
majestic Burj Khalifa: the world’s tallest building.
Within a spectacular interior
inspired by Earth, Fire,
Water and Air – the Earth’s four elements – food here is served to share. Following the izakaya
style of dining, dishes are steadily brought to the table,
creating an informal yet sophisticated style of eating and drinking, with a contemporary
twist.
The restaurant showcases hand
carved granite counters,
salvaged rusted steel walls and
a spectacular bamboo sculpture.
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Inte
rio
r D
esi
gn
: Stu
dio
Glitt
/C
ap
aci
ty:
30
0 S
ea
ts /
Fron
t of H
ouse
: 13,
00 sq
ft /
Back
of H
ouse
: 6,0
00 sq
ft
I N V O LV E D I N O V E R
60D
IFC
,DU
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KITCHEN PLANNING
DU
BA
I M
AR
INA
, D
UB
AI.
DEVELOPMENT &
MANAGEMENT
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BU
SIN
ES
S B
AY
, D
UB
AI.
RESTAURANT
MANAGEMENT
P R O J E C T S A C R O S S T H E G L O B E
SO
UK
AL
BA
HA
R,
DU
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DEVELOPMENT &
MANAGEMENT
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03
Atelier EPJ believes that a great hospitality concept is
dependent on its ability to touch all human senses – sight,
sound, smell, touch, and taste.
For us, that means creating a unique experience that generates a sensation of profound satisfaction, resulting in higher average spends and increased customer loyalty. In
short: an exceptionally sustainable business.
HOW WE CAN HELP YOU
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SCOPE
MARKET SURVEYS
Providing expert,
holistic hospitality
reviews, the
findings of the Market survey will
allow the
Development Team
to formulate, in association with
Atelier EPJ, a series
of actions that will form the basis for the project’s F&B
strategy.
FOOD & BEVERAGE
CONCEPT
STATEMENTS
Have a clear
understanding of the project, plus a wide
F&B vision &
strategy that will
enable effective, detailed coordination
across all planning
disciplines.
FACILITATE
SCHEMATIC &
DETAILED DESIGN
A comprehensive
F&B design devel-
opment process
will result in design
packages that will
optimally reflect the F&B vision and strat-
egy, while
ensuring that food service elements are
built economically
without sacrificing efficiency and functionality.
BID,
PROCUREMENT &
CONSTRUCTION
SUPPORT
During this intensely
challenging
development phase,
we’ll reduce the
risk of losing much of a projects vision or overshooting
established project
budgets smarter.
PRE-OPENING &
SUPPORT
With us, the
product launch will
be at a significantly lower risk to run
into costly delays
and consequently
will be in a better
position to meet
the client’s com-
mercial targets.
OPERATION
REVIEWS
We will establish an
industry-leading
operation that will
set the standard in
product delivery,
consistency, and
guest satisfaction, consequently leading
to exceptional
profitability.
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PROVISION OF
CELEBRITY CHEFS &
ICONIC
RESTAURANTEURS
A high-profile development
associated with an
internationally
acclaimed culinary
brand will instantly
gain in market
exposure &
considerably improve
it’s brand image with a
guarantee of industry-leading
quality delivery.
Depending on the type
of brand, outlet profitability can reach unprecedented levels.
F&B RETAIL MIX
DEFINITION
By understanding the
intended direction for the food and bever-
age mix, volume, and
style, we will facili-tate
efficient spaceplanning and allow
the leasing and design
teams to progress
through the stages
with a vision of the concept.
RESTAURANT
FEASIBILITY STUDIES
Analyse the underlying
financial risks & opportunities of the intended restaurant
project, providing
a guideline for the definition of financial milestones throughout
the project’s realization
phases, as well as using
a strategic
measurement tool to
evaluate development
and operations.
OS & E
PROCUREMENT
ASISTANCE
We will support an
outfit of operating equipment that
enhances the project’s
conceptual intent &
functionality, ensuring it arrives on time, in
the required quantity,
and falling within the budgetary
requirements.
F&B
OPERATIONAL
BRIEFS
Develop thorough
briefs that provide the basis for effective and functional architectural planning,
while offering guidance to the
structural and MEP
engineering teams to
accurately calculate
requirements within
their disciplines.
RESTAURANT
OPERATIONS &
MANAGEMENT
With a 360° holistic approach we optimise the operation & management of your restaurants to achieve
a successful long term business.
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Our partners have been based in the UAE since 2001, and
work with clients across the world.
EPJ’s clients are situated in the U.K, Lebanon, Argentina, Amsterdam, KSA, Bucharest, St. Petersberg, Malta,
Mauritius, Mexico, the Bahamas, Cuba, South Africa, The Maldives, Puerto Rico, Morocco, China, Hong Kong,
Singapore, and The United States.
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ClIe
nts
One&Only Reethi Rah, Maldives | turn-key delivery & management | 2005
One&Only Kanuhura, Maldives | turn-key delivery & management, renovation | 2005
Zuma Restaurant, Dubai | turn-key delivery & management | 2008
Atlantis The Palm, Dubai | featuring Nobu, Giorgio Locatelli, Santi Santamaria, Michel Rostang | 2008 |
One&Only Cape Town, South Africa | 2009 | featuring Nobu and Gordon RamsayLa Petite Maison Restaurant, Dubai | kitchen planning | 2010
One&Only The Palm, Dubai | November 2010 | featuring Yannick AllénoSaadiyat Island Cultural District, Abu Dhabi | 2010
Saadiyat Beach Marina Village, Abu Dhabi | concept statement | 2010
Millennium Golf Resort, Al Ain | concept statement & design development | 2011
Al Barari, Dubai | concept statement & design development | 2011
Naiade Resorts | concept design & F&B philosophy | 2011
Wave, Muscat | market positioning statement | 2012
Harvey Nichols Restaurant, Kuwait | concept & design development, construction &
opening support | 2013
Tayeb’s Grill, Abu Dhabi | concept & design development | 2013
MAF Café & Bistro, Dubai | concept development | 2013
Q’bara, Dubai | development and management |2013
Kempinski Mall of Emirates, Dubai | concept & design development | 2013
Al Zorah Resort, Ajman | concept & design development | 2013
TAJ Downtown Dubai | concept and design development | 2013
Fumé, Dubai | development and management | 2014
Bluewaters | F&B retails mix & concept development | 2014
Damac Towers by Paramount | concept development | 2014
Nusr-Et, Dubai | development & management | 2014
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| featuring Nobu, Giorgio Locatelli, Santi Santamaria,
Ourclients
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| concept & design development | interior design for three
DWTC Ibis Sports Bar, Dubai | concept development | 2015
Legatum restaurant, Dubai | concept development | 2015
Yas South Integrated Resort | F&B retails mix & concept development | 2015
Phoenix88 Chinese restaurant, KSA | concept & design development | 2015
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Masala Indian restaurant, KSA | concept development | 2015
Fumé, Manzil, Dubai | development and management | 2015
Tamba, Abu Dhabi | menu concept development | 2015
Gurallar Alibey Resort, Muranvandhoo, Maldives | concept development | 2015
One&Only Sanya, China | concept & design development | 2015
Burj Al Arab, Dubai | concept development | 2016
Grace Resort, Santorini | concept development | 2016
Wafi Hotel, Dubai | concept & design development | interior design for three .restaurants & executive club lounge | 2016
Tom’s Kitchen Deli, Dubai | development & management | 2016
Ruya, Dubai | development & management | 2016
Gunaydin Souk al Bahar & La Mer, Dubai | development & management | 2016
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CURRENT PROJECTS
“
“
Atelier EPJ delivers exceptional projects without expensive post-handover re-conceptualizations, renovations or BOH re-designs.ryanHattingh
PARTNER , Atelier EPJ.
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Delano Hotel Palm Jumeirah, Dubai | concept development / interior design / kitchen design / execution management
Corinthia Hotels, Bucharest, St. Petersberg, Malta, Dubai | market research / concept & design
development
Sofitel Hotel, Dubai | market research / concept development / interior design
LUX* Grand Baie, Mauritius | concept & design development
One&Only Royal Mirage | concept & design development
Crown Plaza, Cairo | market research / concept & design development
M Gallery Hotel, Jeddah, KSA | market research / concept & design development
05
Now that you’ve had a glimpse into the projects delivered by our team, get in touch to see what our impeccable track
record and industry expertise can do for you.
CONTACT WITH US
GET IN
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CONTACT
2302 AL-SHAFAR TOWER 1
BARSHA HE IGHTS
DUBAI , U.A .E
ATELIER EPJ
+971 (0 )4 566 7054
“
“
a great hospitality concept is dependent on its ability
to touch all human senses – sight, sound, smell and
taste – a unique experience that generates a sensation of
profound satisfaction resulting in higher average spends,
increased customer loyalty & ultimately an exceptionally
sustainable business.
patrick JohnPARTNER , Atelier EPJ.
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FIND US
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