ServiceOffice & AdminMedia
Jennie Yip Kim
Founder & CEO, Co-Founder & Creative Director | Jenjuice Hospitality, COJHO Hospitality Consultancy
Experience
2023 - Present
Co-Founder & Creative Director
COJHO Hospitality ConsultancyDallas & New York
2021 - 2023
Consultant
Macklowe PropertiesNew York, NY
2020 - 2020
F&B Consultant
Sketch ChicagoChicago, IL
2017 - 2018
F&B Consultant
8 Cloves IndianDallas, TX
2016 - 2016
Re-Branding Consultant
Potpourri BoulangerieDallas, TX
2004 - 2013
Managing Partner
Buck15 LoungeMiami, FL
2001 - 2013
Managing Partner
Bond St LoungeMiami, FL
2001 - 2004
F&B Consultant
Condessa DF HotelMexico City, Mexico
2000 - 2001
Managing Partner
Theo BistroNew York, NY
1998 - 1998
Restaurant Consultant
Benetton GroupNew York, NY
1997 - 1999
F&B Consultant
Mercer Hotel & Mercer KitchenNew York, NY
1996 - 1997
VP of F&B Development
Wave Department StoreBangkok, Thailand
1992 - 1995
Restaurant Manager
44 Royalton HotelNew York, NY
Education
2018 - 2019
Certificate in Integrative Nutrition Health Coach
Institute of Integrative NutritionNew York, NY
Advice from Jennie Yip Kim
Quotes about career path, skills, and teamwork from an industry leader.
Creating a concept is a collaborative effort with many personalities involved.
So I take my team on the same journey of researching, planning, designing, client meetings, and company field trips to understand the full project better and develop together—every voice matters, big or small.
The top 5 lessons I learned in my career:
1) stay passionate, 2) embrace collaboration, 3) learn from other industries to enrich your outlook, 4) be a mentor, and 5) build your company with personality.
Pieces of advice mentors told me that have stuck with me over time:
“Stay in your own lane and be authentic” - Ian Schager ; “Create a place that evokes how and what we want to feel” - Arnold Chan (Isometrix)
I couldn’t do this job without my hospitality network around the world.
After 28 years, I still love the restaurant and hotel industry.
Budding entrepreneurs, young chefs, and risk-takers inspire me to create a one-of-a-kind concept that resonates with their personality.
I find inspiration on Instagram, Pinterest, Monocle Magazine, online food media, and traveling, especially to foodie cities, Paris, New York, Los Angeles, London, Bangkok, Tokyo, and Toronto.
By trading stories and resources with my hospitality friends, keeps me in the loop on what's happening in the hospitality space worldwide.
I keep myself educated through hospitality webinars, podcasts, reading international publications, and travel to Europe and Asia in search of exciting concepts.
When hiring hospitality professionals, I study their personality and decide if they are drivers or passengers in the hospitality space.
The "driver" is someone who is a self-starter and can lead a team, and the "passenger" is someone who takes direction well and can execute the mission. Listening to the passion in their voice tells me a lot about their love for the service industry.
Two books that are essential to our profession:
“Restaurant Success by the Numbers” by Roger Fields & “The Starbucks Story: How the Brand Changed the World” by John Simmons.
Roles in Service
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