Crafting vibrant food and beverage environments that ignite profits and deliver exceptional outcomes.
COJHO is a food and beverage consultancy specializing in the lifestyle and luxury sectors, partnering with business owners to craft innovative concepts that drive success.
As former owner-operators, our founders work alongside clients, offering comprehensive, end-to-end support — from concept development and launch to ongoing management.
COJHO frees up ownership to focus on the bigger picture of operating successful, guest-centric properties. outcomes.
Concepting
& Re-Concepting
OUR SERVICES
COJHO provides comprehensive, end-to-end consulting services designed to elevate food and beverage ventures.
Menu
Development
Finance
& Operations
Asset
Management
Expansion
Support
OUR EXPERIENCE
OUR FOUNDERS
Mitch Prensky, MBA
CO-FOUNDER & CHIEF CULINARY OFFICER
Mitch is a graduate of the French Culinary Institute and holds an MBA in Entrepreneurship from the Wharton School at the University of Pennsylvania, as well as an MS in Organizational Psychology from Purdue University. His diverse background blends culinary expertise with a deep understanding of hospitality strategy.
With over 25 years as an owner-operator, he has successfully built and managed restaurants such as Supper, Scratch Biscuits, and Lemon Hill Food & Drink, along with his event company, The Global Dish. His entrepreneurial journey has been defined by his ability to create memorable dining experiences and to build strong, sustainable brands.
In the corporate food and beverage development space, Mitch has played a key role in creating, developing, and operating F&B venues for top hospitality brands, including Bon Appétit Management Company, Hyatt Hotels (as VP of F&B), Alila Resorts (as VP of F&B), JDV Hotels, Thompson Hotels (as VP of F&B), as well as Hilton Hotels.
Jennie Yip
CO-FOUNDER & CHIEF CREATIVE OFFICER
Jennie is a highly regarded hospitality expert specializing in food and beverage concept development and operations. With more than 30 years of experience in the boutique hotel and restaurant industry, she has created over 80 global food and beverage concepts, including her namesake restaurant, Miss Yip Chinese Café.
As an owner-operator, and partner, Jennie has been instrumental in shaping a variety of renowned establishments, such as BUCK15 Lounge, APT Nightclub, Townhouse Hotel, and the Gramercy Park Hotel. Her depth of industry knowledge and hands-on leadership have contributed to the success of each venture she’s taken on, solidifying her reputation as an innovator in the hospitality industry.
Jennie’s ability to craft compelling guest experiences is driven by a keen sense of purpose, creativity, and style. She approaches each venture with a unique vision, ensuring that every concept she develops stands out in the competitive food and beverage landscape.
OUR TEAM
Tim Stuyts
VICE PRESIDENT, FOOD & BEVERAGE
With a wealth of experience in the global hospitality industry, Tim has successfully navigated diverse markets, from New York to Europe, and New Zealand to the Caribbean.
Throughout his career, he has consistently driven value creation, enhanced guest satisfaction, and improved bottom-line profitability. His expertise spans the development and implementation of sophisticated operating systems, strong financial infrastructures, and effective risk-management strategies.
Tim’s strategic approach to F&B leadership has resulted in significant cost savings, revenue growth, and the expansion of several renowned brands. His accomplishments include successfully opening restaurants and bars in New York’s competitive market, managing multi-unit food and beverage operations, as well as overseeing budgets ranging from $20 to $25 million.
Susan Terry
DIRECTOR OF OPERATIONS
Susan is a seasoned food and beverage strategist and operational leader with extensive experience across the hospitality industry, from luxury to limited service. She has been instrumental in launching multiple brands and branded properties, including the all-inclusive categories for both Hilton and Hyatt.
Previously, Susan served as VP of Food & Beverage and Culinary Operations for Hyatt Hotels and Resorts, Americas, as well as Marcus Hotels and Resorts. Most recently, she held the role of senior Director of Food & Beverage for Hilton, overseeing properties across Mexico, the Caribbean, Latin America, and the United States.
Susan brings a steady and results-driven approach to every aspect ofF&B operations — from concept development and spatial planning to product sourcing, leadership training, marketing strategies, and strategic operational planning.
Ross Kleinrock
PRINCIPAL, ACCOUNT SUCCESS
Ross earned a BA in Business Administration from the University of Michigan and an MBA from the Johnson Business School at Cornell University.
With a strong passion for building consumer-focused brands, products, and experiences that enrich people's lives, he pairs this enthusiasm with a deep interest in the food and beverage industry. His career has been centered on strategy and operations consulting, where he has advised several Fortune 100 food and beverage companies.
As Principal of Account Success at COJHO, Ross plays a key role in leading strategy and operations within the culinary industry. He seamlessly integrates his business expertise with his food industry experience to craft outstanding consumer experiences, manage stakeholders, and drive growth and profitability.