Jibe Hospitality
We create the concept. Then we run it.
Jibe’s creative arm for food and beverage: original concepts written for your building, and proven brands fitted to it — created by chef Luis Pous, opened and operated by Jibe.
A concept written for your building, your guest and your market — or one of our proven brands, fitted to the room. Either way it belongs to the building, never bolted onto the lobby.
Luis Pous has created concepts on three continents, from a tiki cellar in Covent Garden to a Havana cabaret in Miami. He writes the menu, costs it and trains the kitchen that cooks it.
A concept book is a beginning. We open the outlet and run it — or stay on to hold it with your team — because the idea is only as good as the thousandth cover.
From the first sketch to the thousandth cover.
Concept
The idea and the story: who it’s for, what it feels like, how the room works from breakfast to last call. A concept book an owner can take to a board, a lender or a landlord.
Brand & menu
Name, identity, menus and the bar programme. Luis writes and tests the dishes, costs every recipe, and builds the kitchen around what the room can actually execute.
Opening
Kitchen and bar design input, equipment, recruitment, training, pre-opening and the launch itself — the six-week stretch that decides the first year.
Operate
We run the outlet under management, or stay on retained with your team: seasonal menus, the numbers every month, a chef on call. Concepts age well when their authors keep cooking them.
Scoped to the asset: concept only, concept through opening, or concept through operation.
Build something new, or bring something proven.
A concept written for your building
For the hotel that needs a reason to come downstairs, the rooftop nobody has named, the dining room that should be the neighbourhood’s. Luis writes it from the room and the guest; Jibe opens it and runs it. The name, the menu and the story are yours.
Start a conceptA brand with seven markets behind it
El Ta’Koy — Hawaiian street food and tiki — has opened in London, New York, Riyadh, Abu Dhabi, the Algarve and Chicago, in hotels, cellars and food halls, with and without alcohol. El Ta’Koy Cubano is the newest line. Under licence or franchise, with Jibe handling the fit-out brief, the opening and the operation.
See the brands
Luis Pous
Cuban-born and Havana-trained, thirty years in luxury hotel and restaurant kitchens. His longest tenure was seven years at Little Palm Island in the Florida Keys — a seaplane-only island whose Dining Room he took to #3 in the United States in Zagat. He led the worldwide rebrand of Asia de Cuba, was corporate executive chef for Noble House, and counts Daniel Boulud among his mentors. He created El Ta’Koy — Hawaiian street food and tiki — now across seven markets, from Covent Garden and The Dominick rooftop in SoHo to Riyadh, Abu Dhabi, the Algarve and The Langham, Chicago; and Calle Dragones, the Cuban dinner cabaret in Miami’s Little Havana. A James Beard House guest chef and author of The Little Palm Island Cookbook.
For Jibe’s owners, Luis is the chef in the room: reads the outlet, writes the menu, costs it, and trains the kitchen that stays.
Proven brands to franchise through Jibe — and the one we’re building now.
El Ta’Koy and Calle Dragones are chef Luis Pous’s concepts, shown in the voice of Jibe’s F&B partner.
El Ta’Koy Cubano, Doha
Luis’s first concept built on the Cuba he grew up in: a walk-up ventanita for cafecito by day, the El Ta’Koy mocktail list by night, and a lounge in between — inside Msheireb Downtown Doha’s food hall.
It is also the model for what Jibe’s creative arm brings an owner: an original concept, written by the chef who will cook it, that opens as a window and scales to a hotel social lounge.
Bring it to your propertyLuis and Edward in the building. The room, the guest, the market, the neighbours — and what the owner needs the outlet to do for the hotel.
Positioning, name and identity, the menu and bar, the room plan, the numbers. One document the owner can say yes to.
Jibe opens it and runs it under management, or trains your team and stays on retained. Either way the people who wrote it are still in the kitchen.
Tell us about the room.
A lobby that needs a reason, a rooftop, a food-hall unit, a brand you want to bring to your city. We reply personally, usually within a business day. hello@jibehospitality.com · Aspen, Colorado.
Already have an outlet that isn’t earning? See F&B repositioning →