Hospitality Development & Experiences
An independent hospitality studio for hotels, developers, hospitality groups and global brands. Based in Ibiza, working internationally.
Who we are
Appetite is an independent hospitality studio specialising in strategy, concept development, F&B, brand, communication, operations and experiences.
We work with hotels, developers, hospitality groups and global brands to create distinctive concepts, build the systems behind them and make them work in the real world.
Behind the studio sits a network across gastronomy, fashion, design and contemporary culture, built on the island and brought into every project we take on.
Our own table since 2018
Visit hambrerestaurant.com ↗The restaurant our founders have owned and run in Santa Eulària since 2018: kitchen, brand and press. It is where our thinking gets tested every night, and what we learn there goes into every client project.
Where our ideas are tested
A beautiful idea needs to work. A profitable operation needs identity.
We conceived Hämbre, built it and have operated it every day since opening in 2018. Menus, service rituals, programming and collaborations are developed here first, in front of real guests and inside a real P&L.
Owning and operating a restaurant keeps our advice honest. The systems we design for clients (food-cost frameworks, SOPs, training, programming calendars) are the ones we rely on ourselves.
Hämbre also hosts chef collaborations, cultural evenings and community programming, which feed directly into the concepts we develop for others.
What we practise at Hämbre
Creative thinking, operational reality. A beautiful idea has to survive a full service, and a profitable operation needs an identity people can feel. We sit between the two: concept, menu, systems and programming, designed together so nothing gets lost between the moodboard and the P&L.
Our perspective comes from developing, opening and operating hospitality businesses ourselves. We understand the tension between creative ambition and operational reality. Between guest experience and profitability. Between what looks good on paper and what actually works during service.
We run a restaurant. That is why our advice works.
Ideas that still look good at 10pm on a Saturday, and on the P&L.
Three connected capabilities. We can develop the concept, operate it and create the experiences around it.
Strategy, concept development, F&B, branding, communication and launch, branded residences and pre-opening. Concepts shaped from the ground up, where creative vision meets commercial reality.
Fractional management, F&B operations, performance and programming. Senior, hands-on expertise as an extension of your team, without building an entire leadership structure in-house.
Brand experiences, retreats, private events and cultural programming. Moments where food, place, people and culture come together.
Hospitality as brand language.
For brands, hospitality is one of the most direct ways to be understood. A table, a menu and a setting can say more about an identity than a campaign. We translate each brand into something guests can taste and remember, through food, hospitality, culture, music, place and creative direction.
Production is handled in-house, so the idea arrives intact.
03Levi’sA long all-red table on a private estate, where the brand met the landscape at golden hour.View project →
04Missoni × L’OfficielAn editorial dinner facing Es Vedrà, set with Missoni chevron tableware and a menu built on Ibizan produce.View project →
05Marcelo Burlon × TapasAn all-blue dinner at Marcelo Burlon’s Ibiza home to launch the Tapas Magazine Ibiza issue.View project →
06Annie’s × Linda FarrowA forest table in a private wood in Ibiza.View project →
07Paco RabanneDining at sea: prawn paella and fresh produce, with the brand’s energy carried on board.View project →
08LaneusAn intimate dinner facing Es Vedrà beneath violet-lit palms: crystal, quartz and candlelight.View project →
09Nando JubanyA table of local produce beneath a centuries-old carob tree.View project →
10TedHand-painted tablecloths, vegetables as decoration and dishes where art and food meet.View project →
11Clo CircleAn intimate evening of food and community at Can Jay, Ibiza.View project →Formats
A brand only works if the service behind it delivers. So positioning, communication and operation move together.
Develop · Service 02
Identity, storytelling and visual positioning for new and existing hotels, restaurants and F&B concepts. For operations already running, a new direction usually means the guest has stopped hearing the right story, so we rebuild the brand hand in hand with our operational advisory.
Read moreDevelop · Service 03
Integrated 360° communication for hotels and F&B concepts: launch campaigns, PR and media relations, social media and the everyday marketing that keeps a place visible. For openings and turnarounds, communication and operation run in tandem.
Read moreWays in
Nivia Ibiza
Two brands created and launched, SED and Jaleo, each with its own brand book. We led the full communication of the project: brand strategy, go-to-market plan, PR and media relations.
SAWA Ibiza
Brand and launch strategy developed together with the club’s agency, designer and in-house marketing.
Appetite for La Bella Verde
Case study 01
A 31-room boutique hotel in Ibiza. We took its F&B from strategic vision to detailed operational design, created two concepts from scratch (SED, a daytime café, and Jaleo, a rooftop for cocktails and small plates) and led the full communication, from positioning to launch.
Viability report, the operating framework between owner and F&B operator, and financial models with P&L scenarios and break-even.
SED and Jaleo, each with its own brand book. Brand strategy, go-to-market plan, PR, media relations and the full communication of the project.
Gastronomic framework, breakfast, brunch and lunch, a rooftop evening concept, pool and dessert menus, beverage programme and back bar.
F&B operating structure, POS and PMS integration, room charging, controls and governance, supplier selection, tableware and pre-opening planning.
Case study 02
A year-round members club in the Ibiza countryside, where sport, wellness, families and food share the same day. We came in ahead of opening to turn a broad F&B ambition (restaurant, pool, café, lounge, garden and events) into one coherent gastronomic and operating model, built to serve every space and moment of the day.
Our role
Advisory delivered by Appetite with Hämbre, led by food: kitchen diagnosis, gastronomic identity, menu architecture, production, team structure, economic framework and pre-opening. Brand and launch strategy developed together with the club’s agency, designer and in-house marketing.
Plans, equipment and flows reviewed for 30, 60 and 90 covers, with a kitchen organised around how service really runs.
A culinary DNA rooted in territory and product, and a house of F&B brands for every space and moment of the day.
Menu architecture, hero dishes, product principles and rotation, designed around how each space is used through the day.
Back-of-house sizing, shifts and team structure, a base P&L with food and labour cost, and systems for control.
Experiences created for Gucci, The Attico, Levi’s, Missoni, Paco Rabanne, Marcelo Burlon, L’Officiel, Linda Farrow and Laneus
Owners choose how deep we go, from a defined project to an ongoing seat at the table.
Model 01
Defined scope: a concept, a rebrand, a market entry or a launch.
Model 02
Ongoing F&B and brand direction, seasonal PR, alongside your team.
Model 03
Full operational and commercial management, with shared results.
Model 04
Scalable IP: brand guidelines, manuals and communication toolkits.
We opened Hämbre in 2018 because we believed a restaurant could be more than a place to eat. Eight years later, that belief became Appetite: a studio that brings food, people and culture together, from concept to service.
Why we do this
From idea to operation
Antía & Matías
Contact
Tell us about your hospitality project, hotel F&B, operating partnership, branded residence, brand experience or retreat. A first conversation is usually enough to see where we can help.