Restaurant design addresses a single venue: one room, one concept, one opening. Hospitality design addresses a portfolio — hotels, restaurant groups, food halls, and multi-location operators — where the work is building a system that holds across venues with different footprints and markets. The disciplines overlap, but designing a second location is a different problem from designing a first one.

Both. Hotel food and beverage is a distinct discipline: the lobby bar, the hotel restaurant, and the rooftop program have to serve hotel guests and attract outside customers at the same time, while fitting inside a property identity that was set before the F&B concept existed.

With a documented design standard rather than a repeated template. The standard defines material, lighting, seating density, proportion, and which elements are non-negotiable brand carriers versus which flex by location. Each venue is then designed against that standard and adapted to its own floor plate. The goal is family resemblance, not duplication.

Yes. Commercial real estate and site selection sit inside Jastor alongside design, so the same team that evaluates a space for operational feasibility is the team that designs it. For group clients this usually shortens the timeline, because the site evaluation and the design assessment happen in one pass instead of two.

Yes. Our studio is in Miami and we work across US and Latin American markets. Recent work includes Match Haus in Chicago, Padrinos across Broward County and Orlando, and Carnival Entertainment at fleet scale. For multi-market rollouts we produce documentation a local contractor can build from without redesigning.

For a new location, before the lease is signed — feasibility assessment is the least expensive step in the project and the one that prevents the most costly mistakes. For a portfolio refresh or a rollout, engage at the point where the design standard is being set, before individual location decisions start to accumulate into an inconsistent group.