AREAS OF PRACTICE
How May We Support You?
Begin with the area closest to your needs. Each has its own scope, process and path of enquiry.
01
Products & Ongoing Supply
A considered selection of fine teas, spices and singular ingredients, with pricing and a sustainable supply structure tailored to your business.
02
Beverage Programmes
Menu architecture, recipe standards, training and models designed around the scale and particular needs of your tea and coffee service.
03
Business Consultancy
A comprehensive, modular approach to positioning, menu development, costing, team structure and service design.
01 · PRODUCTS & SUPPLY
The Right Product Is Only the Beginning.
Continuity Must Be Designed.
Together, we select the products best suited to your menu and style of service, then shape the pricing, quantities and supply plan around the realities of your operation.
WHAT DOES THIS WORK INCLUDE?
01 — Product Selection & Pairing
Identifying products suited to the character of your menu, style of service and target cost.
02 — Pricing & Cost per Serving
Comparing loose-leaf and teabag options alongside their respective portion costs.
03 — Sampling & Service Standards
Tasting, recipe development and translating the chosen products into practical service standards for your team.
04 — Ongoing Supply Planning
Planning order frequency, stock structure and product continuity around your rate of consumption.
PROGRAMME MODELS
01 — Tea Programme
Selection tailored to the scale and character of the menu, brewing standards, language and cost per serving.
02 — Matcha & Hojicha Programme
Product selection, core and signature recipes, preparation standards, team training and costing.
03 — Signature Drinks
Developing, testing and standardising hot and cold recipes particular to the identity of the business.
04 — Seasonal Rotation
Planning products, limited recipes and transition calendars designed to keep the menu in rhythm with the season.
02 · BEVERAGE PROGRAMMES
A Well-Made Beverage Menu
Is More Than a Collection of Recipes.
From menu architecture and recipe standards to portion costing and team training, we consider beverage service as a whole—building programmes that are practical, sustainable and proportioned to the scale of your operation.
03 · BUSINESS CONSULTANCY
A Good Idea Is Not Enough.
It Needs a System That Works.
From menu and costing to team structure and service standards, we consider every part of the operation as a connected whole. From a framework of fifteen modules, we select only what the business requires—then shape it into a bespoke plan that is practical, measurable and particular to the operation.
01 · Feasibility & Concept Development
We consider the market, location, audience and investment framework together, translating the idea into a viable operating model.02 · Legal Processes & Licensing
We map the permits, licences and official procedures required by the nature of the business, planning every obligation ahead of opening.03 · Space & Equipment Planning
We determine the spatial layout and equipment requirements according to service flow, capacity, ergonomics and budget.04 · Supply Chain Development & Procurement Systems
We bring supplier selection, product standards, ordering, inventory and cost control together within a sustainable procurement system.05 · Menu Design & Engineering
We consider products, recipes and sales data together, shaping the menu into a clear, persuasive and profitable expression of the brand.06 · Pricing & Profitability Management
We develop a pricing strategy around recipe costs, contribution margins and sales objectives, supported by a system for the regular review of costs and profitability.07 · Operational Systems (SOPs)
From opening and closing procedures to stock control, preparation and service flow, we translate daily operations into written standards and control systems.08 · Team Training & Service Standards
Through bespoke role definitions, service SOPs and training materials, we enable the team to work to a consistent standard of quality and service.09 · Brand Identity & Communication Strategy
We clarify positioning, audience, brand language and visual coherence, establishing a consistent system of communication across every point of contact.10 · Digital Presence & Online Sales Infrastructure
We structure the website, online sales channels and digital touchpoints in harmony with both the customer journey and the realities of the operation.11 · Customer Experience & Loyalty Systems
We examine the customer journey and design experiences and loyalty systems that encourage satisfaction, return visits and lasting affinity.13 · Financial Monitoring & Monthly Reporting
We establish monthly reporting systems that make revenue, expenditure, cash flow, costs and profitability visible—and support better-informed decisions.14 · Franchising & Growth Models
We assess the business’s capacity for replication, defining the standards, responsibilities and roadmap required for new branches or a franchise model.15 · Audit, Sustainability & Continuous Improvement
We follow the performance of established systems through audits and measurable indicators, turning points of friction into an ongoing practice of improvement.
01
Preliminary Analysis & Current-State Mapping
Brings the challenge, objectives, resources and constraints into a shared frame.
02
Strategic Workshops
Clarify direction and priorities with the people responsible for making decisions.
03
Design &
Modelling
Builds the financial, operational, spatial and brand systems.
04
Implementation & System Building
Carries the work from the page into practice, training and daily operation.
05
Reporting & Continuous Management
Measures results, identifies deviations and continually refines the system.
04 · OUR METHOD
Every Business Is Different.
Our Method Is Clear.
We begin by defining the business as it stands and identifying what it genuinely needs. We then establish priorities, design a workable system, bring the team into the process and measure the results. The outcome is not a report left on a desk, but a living structure embedded in the daily life of the operation.
05 · ROOTS & EXPERIENCE
A Knowledge of Ingredients
Is Not Acquired in a Day.
1915
A Family Tradition Begins in Eminönü
The beginning of a family practice that carried the language of spices, tea and raw ingredients from one generation to the next.
2018
The Foundations of Mama Ram
A contemporary interpretation of tea, spices and cacao from across the world begins to take shape, rooted in the discernment of the old spice merchant.
TODAY
From Moda to Professional Kitchens
A working system extending from considered products and original blends to bespoke solutions developed for the HoReCa world.
06 · REFERENCES
A Selection of Brands
We Have Worked With
THE RHYTHM OF A SPACE IS PART OF ITS MENU
Drift & Pulse
The atmosphere of a space is shaped not only by its menu, but by the rhythm that carries it through the day. Created for hospitality spaces, Drift and Pulse are two distinct musical currents, each arranged around the changing hours from morning to night.
Drift
A soft, contemplative current of music that leaves room for a space to breathe. Moving between ambient, dream pop, downtempo, alternative folk and contemporary soul, Drift deepens the atmosphere without ever needing to raise its voice.
It was conceived for cafés, tea and coffee shops, boutiques, restaurants, bookshops and design stores where conversation, concentration and unhurried time remain in the foreground. It finds a different tone for every hour of the day without trapping the space in a single mood.
LISTEN TO DRIFT ON SPOTIFY
Pulse
A rhythmic, vivid current of music designed to set a space in motion. Moving through Afrobeat, Anatolian psychedelia, tropicalia, funk, global soul and blues, Pulse traces the day’s changing energy across sounds from different geographies.
Created for lively cafés, restaurants, bars, busy coffee shops, boutiques and concept stores with a more social tempo, it lifts the pulse of a room without turning it into a dance floor—allowing conversation, movement and the rhythm of service to gather momentum naturally.