The New Bar Times
INTERNATIONAL EDITION
Beverage-Led
Hospitality Concepts
Built to Perform
We Help
Your Business
We help hotels, restaurants, bars, and premium venues create or reposition beverage-led concepts that elevate guest experience, sharpen market positioning, improve operational flow, and protect margins. From strategic audit to concept architecture, menu engineering, bar design logic, team training, and rollout, we turn beverage vision into service-ready systems designed for consistency and scale.
For Hospitality Owners,
Operators and Investors
We work with hotels, restaurants, bar owners, hospitality groups, developers, and investors who need more than creative ideas. They need a concept that is distinctive, operationally coherent, and commercially viable. Whether you are launching a new venue, repositioning an existing bar, upgrading a hotel beverage offer, or building a more profitable guest experience, we structure the concept, the offer, and the execution model around real business outcomes.
Why Clients Work
With Mixomania
We combine bar strategy, experiential design, and operational execution in one beverage-led consulting model. Our work is built for venues that want more than beautiful drinks. They want stronger positioning, better consistency, smoother operations, and measurable commercial impact. From boutique hospitality projects to international premium collaborations, we help turn beverage ambition into a structured, scalable guest experience.
What
This Improves
We create beverage-led hospitality concepts that elevate guest experience, sharpen positioning, streamline service, strengthen consistency, and turn beverage identity into stronger commercial performance.
What
We Build
CONCEPT DEVELOPMENTS
We define the beverage-led concept, guest promise, service rituals, offer architecture, and positioning logic that make the venue clear, desirable, and commercially relevant.
BAR STRATEGY & MENU ENGINEERING
We design beverage programs, cocktail menus, pricing logic, costing structure, signature serves, and upsell pathways that improve coherence, speed, and profitability.
EXPERIENTIAL DESIGN
We shape the sensory and visual layer of the bar experience so the concept feels intentional, memorable, and aligned with the brand.
OPERATIONAL EXECUTION
We translate strategy into service-ready tools: SOPs, training frameworks, sourcing logic, workflow decisions, bar setup recommendations, and rollout support.
LAUNCH & ROLLOUT
We calibrate the concept in real conditions, refine weak points, align the team, and lock the consistency required for performance and scale.
Our
Method
STRATEGIC AUDIT
We assess positioning, guest expectations, offer gaps, service realities, and commercial opportunities.
CONCEPT ARCHITECTURE
We define the logic of the concept: who it is for, what it promises, how it stands out, and how the offer should be structured.
OPERATIONAL TRANSLATION
We turn the concept into menus, rituals, tools, training, and service systems your team can actually execute.
ROLLOUT REFINEMENT
We test, adjust, and strengthen the model in live conditions so the guest experience remains consistent and the economics stay under control.
PARIS - MILAN - MARRAKECH - DUBAI
A STRONG POSITION
THE ONLY FRENCH BAR AGENCY WITH A PANORAMIC VISION OF THE BEVERAGE WORLD.
BAR CONCEPT POSITIONING & EXPERIENCE DESIGN
SERVICE RITUALS, SOPS AND OPERATIONAL FLOW
OPENING SUPPORT AND LAUNCH REFINEMENT
SCALABLE SYSTEMS FOR MULTI-SITE
AND PREMIUM EXPANSION
A CLEAR VISION
Signature bar and restaurant concepts for contemporary hospitality and iconic Maisons
WE DESIGN BEVERAGE SYSTEMS THAT ELEVATE GUEST EXPERIENCE,
SHARPEN BRAND IDENTITY, IMPROVE MARGINS AND SUPPORT
OPERATIONAL EXCELLENCE ACROSS HOTELS, RESTAURANTS,
BARS AND BEVERAGE-LED HOSPITALITY CONCEPTS.
ONE CLEAR MISSION
We build
Bar & beverage ecosystems
designed to scale
FOR HOSPITALITY BRANDS SEEKING STRONGER
GUEST EXPERIENCE, SHARPER POSITIONING,
GREATER CONSISTENCY, AND BETTER
COMMERCIAL PERFORMANCE.
STEP 1
Strategic
audit
Clarify positioning, guest promise, service realities,
and commercial opportunities.
STEP 2
Concept
architecture
Define the concept logic, guest journey, service rituals,
and offer structure that makes the venue distinctive.
Operational
translation
Turn strategy into menus, SOPs, sourcing logic, team rituals,
and service-ready execution.
Rollout
refinement
Calibrate live conditions, refine what underperforms,
and lock consistency for performance and scale.
Bar & Mixology Consultant in Paris | Cocktail & Bar Agency – Mixomania
CONSULTING x SERVICES
What's included ?
CONCEPT STRATEGY EXPERIENTIAL DESIGN BEVERAGE ARCHITECTURE SMART EXECUTION PERFORMANCE STEERING
BAR CONCEPT POSITIONING & EXPERIENCE DESIGN
SERVICE RITUALS, SOPS AND OPERATIONAL FLOW
OPENING SUPPORT AND LAUNCH REFINEMENT
SCALABLE SYSTEMS FOR MULTI-SITE
AND PREMIUM EXPANSION
IDEAL BEFORE
an opening, a repositioning, a menu overhaul, or a wider consulting engagement.
CONCEPT STRATEGY x EXPERIENTIAL DESIGN 360°
Bar concept design
and immersive scenography
A SCENE
in YOUR IMAGE
Games of materials, lights and intentions…
Through every object, every ritual of service,
everything embodies your story.
Sourcing and production
tableware and furniture
THE ART AND MANNER OF WELCOMING
YOUR CUSTOMERS TO ENHANCE THE MOMENT
From artisan pieces to signature furniture,
every element is selected to strengthen
coherence, usability and guest impression.
Chef collaborations
and creative dialogues
4 hands
A NATURAL EXTENSION
of YOUR GASTRONOMIC UNIVERSES
Food pairings, discovery menus, homemade aperitifs…
Each one thought of as an experience in its own right.
Visual storytelling
and communication plan
CAPTURE THE ESSENCE
of YOUR UNIVERSE
Olfactory trails, room fragrances, candles…
Each wake becomes an emotion.
High-impact commercial activation
for brands and venues
LET'S CREATE MOMENTS
WHO RADIATE in MEMORIES
Immersive formats designed for your influence networks:
pop-up bars, masterclasses, sensory workshops…
Bar & Mixology Consultant in Paris | Cocktail & Bar Agency – Mixomania
SIGNATURE BEVERAGE SYSTEMS
TARGETING 70–80% BIG MARGIN?
WE TURN YOUR BEVERAGE SYSTEM INTO A DRIVER OF DESIRE, DIFFERENTIATION, AND PROFITABILITY.
Coffee-barista program
and pastry drinks
ROASTING
for TASTING
Together, let’s design a coherent coffee experience,
profitable and unforgettable. Upselling, service rituals…
every detail becomes proof of your difference.
Art of living - well-being
and tea time 2.0
LIVE DRINKS
to AWAKEN THE SENSES
Desirable and sources of positive emotions,
living drinks infuse concepts
the most current; from committed tables to
most innovative lifestyle identities...
Olfactory signature
and flavoring
WHEN EACH SPACE
BECOMES a NEW JOURNEY
Olfactory trails, room fragrances, candles…
Each wake becomes an emotion.
CLIENTS x PARTNERS
Your great visions inspire us.
Your feedback enlightens us.
"THE SCENOGRAPHY AROUND THE COCKTAILS LITERALLY
GAME CHANGER: OUR SIGNATURE SALES
HAVE BEEN MULTIPLIED BY THREE."
ANTO M, Owner - Lounge Hotel, Saint-Tropez
"THE IMPLEMENTATION OF SIMPLE BUT SIGNIFICANT RITUALS
HAD AN IMMEDIATE EFFECT. THE IMPACT ON CUSTOMERS
IS REAL. IT'S A BEAUTIFUL EVOLUTION!"
MARC G, Bar manager - Rooftop, Geneva
"STOCK MANAGEMENT HAS BECOME A LOT
SMOOTHER. LESS PRODUCTS AND THE
ROTATION IS MORE IMPORTANT."
RAMI K, Founder - Brasserie Group, Paris
"IN LESS THAN THREE MONTHS, WE HAVE OBSERVED
AN INCREASE OF + 35% IN BARS' TURNOVER ,
AND THE OFFER HAS GAINED CONSISTENCY."
JULIEN M, Restaurant Director - 5* Hotel, Courchevel
SPIRITS
BACARDI-MARTINI
BROWN-FORMAN
BEAM SUNTORY
AB INBEV
FOODEX
DIAGEO
LUCAS BOLS 1575 GENEVER
PIERRE FERRAND COGNAC
GLENMORANGIE WHISKY
WOODFORD RESERVE
HERRADURA TEQUILA
L'ATELIER DU SAKÉ
KRUG CHAMPAGNE
PLANTATION RUM
HENDRICKS GIN
JACK DANIEL'S
CITADELLE GIN
AROMATISATION & PERFUMERY
ROBERTET GROUP
L'ORÉAL LUXE
KERING BEAUTY
LVMH BEAUTY
LOUIS VUITTON PERFUMS
DIOR PERFUMS
LA PERLA
DIESEL
CREED
GUCCI
COFFEE & TEA
STARBUCKS RESERVE COFFEE
NESPRESSO
DILMAH TEA
TEAVANA
WMF
INSTITUTIONS
& INNOVATION
LVMH - LA MAISON DES STARTUPS
LE SALON DU CHOCOLAT - INT.
DANONE NUTRICIA RESEARCH
LE SALON DE L'INNOVATION
STATION F - STARTUPS DEV.
LA CITÉ DES SCIENCES
HOSPITALITY
LOUIS VUITTON - EXPÉRIENCES - INT.
RASPOUTINE CLUB - INT.
MELIÀ GROUP - INT.
ZUMA - INT.
LE SERPENT À PLUMES - PARIS
MAISON SOUQUET - PARIS
LE CRILLON - PARIS
MANKO - PARIS
MANDARIN ORIENTAL - BARCELONA
1112 THE MOROCCAN TEAHOUSE - MARRAKECH
ROYAL MANSOUR - MARRAKECH
HAUTE COUTURE
& HAUTE JOAILLERIE
CHRISTIAN DIOR
LOUIS VUITTON
LVMH FASHION
VALENTINO
BALMAIN
CARTIER
HERMÈS
LOEWE
FENDI
ART DE LA TABLE
CRISTAL BACCARAT - FRANCE
YUKIWA - JAPAN
ALESSI - ITALY
A STANDARD OF EXCELLENCE
MICHELIN GUIDE
THE WORLD'S 50 BEST
For venues competing on recognition,
your beverage program
cannot remain secondary.
It is part of the distinction.
IS THIS THE LEVEL OF YOUR VENUE
IS BUILT TO REACH ?
STRATEGIC REVIEW
LET'S DISCUSS
YOUR PROJECT
TELL US WHAT YOU ARE BUILDING,
WHERE YOU ARE IN THE PROCESS,
AND THE KIND OF SUPPORT YOU ARE SEEKING.
FOR QUALIFIED HOSPITALITY PROJECTS ONLY. RESPONSE WITHIN 48 HOURS.