Every service a restaurant brand needs.
JASTOR - INTERIOR DESIGN MIAMI - BRANDING - MARKETING
Jastor is a hospitality firm organized around three disciplines: the brand, the space it lives in, and the system that grows it. Most operators assemble those from three or four separate vendors. We run them from one brief, with one team, from the first conversation to the fourth location.
SINCE 2007 / 100+ BRANDS / STUDIO WYNWOOD / LICENSES FL & GA
Start where you are. Build from there.
Every engagement sits somewhere on the same path. Some operators start with a single product; others hand us the whole concept. Each step is built on the one below it, so nothing gets redone when you move up.
•Brand strategy & visual identity
The brand system, the ambient concept, menu design as experience engineering, and integral creative direction.
01
CONCEPT FOUNDATION
•Integrated architectural design
Interior and architectural design fully documented in Revit and AutoCAD, coordinated so a local Architect of Record can file for permits. Spaces delivered ready to build.
02
CONCEPT TO SPACE
•Scalability for multi-unit groups
A replicable prototype and a documented standard, so new units and franchise locations open faster and look as intentional as the first.
03
PROTOTYPE & ROLLOUT
•Launch system & Jastor OS
Launch manuals, calendars, scripts, and operational training so your team opens with confidence — then Jastor OS and marketing to run every location from one dashboard.
04
LAUNCH & GROWTH
JASTOR Hospitality
Packaging, uniforms, tableware, and merchandise. A low-friction way to start with something physical before committing to a full design engagement.
ENTRY POINTS
Built Around Your Business
From strategy to execution, our expertise connects the disciplines needed to build, evolve, and grow ambitious brands from every angle.
Interior Design
Brand Identity
Strategy
Art
Real Estate
Menu Engineering
Packaging
Uniforms
Production
Data Analysis
Hospitality
Digital
CPG
We design immersive spaces where functionality, atmosphere, and brand identity come together.
Brand and space, designed by the same team
Most restaurant projects run on two tracks that never meet. A branding agency builds the identity. An interior team builds the room. The operator sits in the middle translating between them, and the result is a space that photographs well but says something slightly different from the logo on the door.
Jastor works the other way around. The brand strategy is written first, and it becomes the brief every other discipline designs against — the interiors, the menu, the uniforms, the signage. The brand decides what the room has to say, and the room is built to say it.
CVI.CHE 105 is the clearest example. For more than a decade, Chef and owner Juan Chipoco's Peruvian restaurant has been one of the highest-rated in Miami. As it prepared to expand, Jastor led a complete brand transformation.
The work began in Peru, not in the studio. Our team traveled there to experience the culinary heritage behind the menu firsthand, and those insights became a design system: visual identity, scalable menus, packaging, collateral, and digital touchpoints.
We carried that system into every room — so the brand a guest reads on the menu is the same brand they feel when they sit down, across four very different locations.
How a restaurant project moves forward
Every project is different, but the sequence rarely changes.
Site evaluation and feasibility
Before a lease is signed, if possible. We walk the space and give an honest read on whether the concept fits: ceiling heights, column placement, existing MEP, grease duct routing, and the buildout cost the space is actually going to demand. This is the cheapest hour in the entire project and the one operators most often skip.
Concept and brand direction
What the restaurant is, who it is for, and what the room has to make people feel before they read the menu. If Jastor is also handling brand, this phase produces the positioning and the design direction at once.
Space planning and schematic design
Seat count against service flow. Kitchen-to-pass distances. Bar dimensions, back-of-house circulation, restroom placement, ADA clearances. This is where a restaurant becomes profitable or doesn't, years before anyone talks about finishes.
Design development
Materials, lighting, custom millwork, furniture, and the FF&E package. Signage and graphics tie back to the brand system.
Construction documentation and coordination
We coordinate with the architect of record, the MEP engineer, the expediter, and the general contractor. Hospitality work in Miami-Dade and Miami Beach involves health department review, ADA compliance, life safety, and in some districts historic preservation. We design with those constraints in the room from day one rather than discovering them in permitting.
Buildout support through opening
Site visits, submittal review, finish approvals, and the punch list. The last ten percent of a restaurant project is where the quality is either protected or lost.
What's included in a restaurant design engagement
Site evaluation and operational feasibility assessment
Concept direction and design narrative
Space plan, seating layout, and circulation study
Bar and back-of-house design
Material, finish, and color specification
Lighting design and specification
Custom millwork and fixture design
FF&E selection, specification, and procurement support
Signage, wayfinding, and environmental graphics
Construction documentation for permit and bid
Coordination with architect of record, MEP, and general contractor
Site observation through opening
Scope is set per project. Some operators bring us in for concept and design direction only; others hand over the space and the brand together.
Designing restaurants across Miami
Miami is not one market. A room in Wynwood and a room in Coral Gables answer to different audiences, different rent structures, and different regulatory realities.
Wynwood
Our studio is here, at 252 NW 29th Street. Wynwood rewards concepts with a point of view and punishes generic ones quickly. Industrial shells, high ceilings, indoor-outdoor flow, and a crowd that decides in the first ten seconds. We designed Wood Tavern in the neighborhood, and Artem, a building identity built around the district's creative history.
Brickell
A weekday lunch and after-work market with residential density on top of it. Tighter footprints, higher rent per square foot, and a premium on rooms that turn efficiently at lunch and still hold at 9 p.m.
South Beach and Miami Beach
Tourism-driven, seasonal, and design-forward, with historic preservation review in parts of the district that materially affects what a facade and a storefront can become.
Design District and Midtown
Luxury retail adjacency sets a standard the restaurant has to meet. Material quality is not optional here.
Coral Gables and Coconut Grove
Established, residential, and repeat-customer driven. Rooms built to last a decade rather than a season, with stricter design review in the Gables.
Edgewater and Doral
Fast-growing residential markets where the neighborhood concept is still being defined. We designed The Daily Creative in Edgewater.
Selected restaurant and bar projects
Client
Taquerias Carnalito
Location
New Orleans, LA
A taquería concept named, branded, and built to scale, rooted in decades of family recipes and Mexican street-food culture.
Location
Lincoln Rd, Miami Beach
Client
Ceviche 105
A brand transformation for one of Miami's highest-rated Peruvian restaurants, shaped by a research trip to Peru and carried into four locations.
Location
Atlanta Georgia
Client
Habaneros Restaurant
A Mexican-inspired local favorite rebuilt for expansion beyond Louisiana — identity, packaging, menus, uniforms, and signage as bold as the food.
Location
Wynwood, FL
Client
Quore Gelato
Italian gelato meets top-shelf liquor. Concept, identity, and packaging built after a research trip to Rimini — Dieline Awards Gold 2021, Best of Show.
Location
Sawgrass Mall, FL
Client
Apropo Crepes
A fast-casual brand with two decades of loyal guests, modernized to compete nationally — identity, packaging, menus, signage, and digital.
Year
New Orleans, LA
Client
Tragos Amargos
The hidden speakeasy behind Carnalito — named, conceived, and branded by Jastor as a second layer of the guest experience.
A Miami studio, built in Wynwood
Jastor has worked in hospitality since 2007. More than 100 brands, across restaurants, bars, food halls, retail food, and hospitality groups, from independent single-location operators to Carnival Entertainment.
The studio is at 252 NW 29th Street in Wynwood — in the neighborhood, not describing it from somewhere else. Our work has been recognized by The Dieline Awards, Communication Arts, The One Show, and the Retail Design Awards.
We work in English and Spanish, which in this city is not a footnote.
Brands Built
Company
4
2007
Founded
Awards Bodies
1
100+
Frequently asked questions
How early should we bring in a designer for a Miami restaurant project?
Before the lease is signed, if at all possible. A designer evaluating the space early can tell you whether the concept fits, what the buildout will realistically cost, and whether the existing plumbing, HVAC, and grease routing support your kitchen — decisions that become expensive to reverse once construction starts. Bringing a designer in after demolition almost always costs more than bringing one in before the lease.
Do you handle the lease and site selection, or only the design?
Both. Jastor handles commercial real estate and site selection alongside interior design, so the same team that evaluates a space for operational feasibility is the team that designs it. Most design firms begin after the lease is signed, which means the operator absorbs the risk of a space that was never right for the concept.
What does restaurant interior design cost in Miami?
Design fees depend on the size of the space, the scope of custom work, and the condition of what you are starting with. A 1,800-square-foot neighborhood concept in a second-generation restaurant space and a ground-up fine dining room are different projects financially. After a site visit we provide a defined scope and fee proposal so you can plan against real numbers rather than a range. The larger cost variables are usually the ones operators underestimate: kitchen equipment, MEP upgrades, grease duct routing, and anything that requires opening a slab.
How long does a Miami restaurant buildout take?
Design documentation typically runs three to five months for a full-service restaurant. Permitting and construction usually add six to nine months in Miami-Dade, depending on the scope of MEP work and whether the space requires health department review, historic preservation review, or a change of use. A second-generation restaurant space moves faster than a raw shell or a conversion from retail.
Do you handle Miami-Dade permitting, health department review, and ADA compliance?
We design to those requirements and coordinate the process with the architect of record, the MEP engineer, and the permit expediter. Hospitality work in Miami-Dade and Miami Beach involves health department review, ADA compliance, life safety, and in some districts historic preservation. These constraints shape the plan from the first sketch rather than being solved at the permit counter.
Can you rebrand and redesign an existing restaurant?
Yes. Repositioning existing venues is a significant part of our work — refreshing a room that has aged, changing the audience a concept speaks to, or rebuilding a brand under new ownership. Because we handle both brand and interiors, a repositioning does not require coordinating a separate agency and design firm around the same reopening date.
Do you work with multi-location restaurant groups?
Yes. Multi-unit work is where the brand system matters most, because the identity has to hold across rooms with different footprints, ceiling heights, and neighborhoods. We designed Novecento across four Miami locations and developed Match Haus with Parker Hospitality as a concept built for expansion from the start.
Start a
Conversation
If you have a space, a lease you are considering, or a concept still on paper, the first conversation is about whether the room can do what you need it to do.