Build a better
hospitality business.
Concept · Beverage · Commercial · Operations · Development
A strong hospitality concept needs
more than good ideas.
It needs the right positioning, product, people and systems working together.
Double Scotch works with hotels, restaurants, bars and hospitality groups to develop new concepts, strengthen existing businesses and build beverage programmes that perform creatively, operationally and commercially.
We don't start with the cocktail. We start with the business, guest and objective. What are we trying to create? Who is it for? Where is the opportunity? What needs to work better? Then we build the solution.
Creative enough to stand out.
Commercial enough to work.
Defining the idea, identity and hospitality proposition — what the venue is, who it's for, and what makes it distinct.
Building a clear drinks direction around the concept, guest and commercial opportunity — not just the menu.
From individual signature serves to complete beverage programmes, food pairings and seasonal development.
Balancing creativity with pricing, margins, efficiency and guest spend — making the programme commercially viable.
Making quality repeatable through smarter preparation, workflow, production and service systems.
Supporting new openings or helping established hospitality businesses move forward with purpose.
Work that speaks
for itself.
A complete beverage programme connecting concept, menu development, food pairing, production systems and operations.
Cocktail pairings at points outperforming the traditional wine pairing.
View Project →Creative direction and menu development for a major high-volume hospitality operation.
Taking early-stage ideas through development, refinement and execution at scale.
View Project →The work in practice.
