ESOM · Selected Work
THE ROOM REMEMBERS THE BAR.
Activations, trade show floors, corporate rooms, and live productions — what the brief asked for, what we built, and how it ran.
Start a Project
Experiential hospitality production
How We Work
FROM CONCEPT TO LIVE EXPERIENCE.
ESOM can plug in for one component or run the whole hospitality operation — concept, menu, staffing, equipment, logistics, guest flow, and on-site production.
Menu + recipe
Signature serves developed and tested at event volume, then written into a menu a guest understands in three seconds.
Experience design
Bar footprint, queue flow, service gestures, and branded build — the guest journey designed before a single case is packed.
Staffing + production
Teams briefed on the product and the talking points. Power, permits, COIs, load-in, and run of show locked before build day.
Live service + capture
A lead on site owns quality and throughput. In-house photo and video so the work lives on after the floor closes.
One vendor, one invoice — the pour, the hospitality, and the content library.
Selected Work
BUILT FOR THE BRIEF
Every engagement starts with the room, the audience, and the objective. The bar is designed around those three things — never the other way round.
Brand Activation Bar
Corporate Hospitality
Live Event Production
Pop-Up Café Residency
Specialty Beverage Program
How It Runs
PRODUCED END TO END.
Google, Meta, Adobe, and American Express have all had an ESOM bar in the room. What those productions share is not a menu — it is a single team handling concept, equipment, staffing, logistics, and on-site execution, so the client has one number to call.
Load-in to strike, managed by one production lead.
The Operation
- 10+ Years producing live beverage hospitality
- 2,300+ Baristas in the national operator network
- 1 Producer from brief through strike
- 50 states Coverage for multi-market programs
In the Room
EVENTS WE'VE POURED
Recent productions across New York and beyond.
Your Event Next
LET'S BUILD SOMETHING WORTH TALKING ABOUT.
Share your date, location, guest count, and objective. We'll come back with the menu, service format, staffing, and production plan.