JB
JAYBIRD
HOSPITALITY
Welcome to Jaybird, your new full-service hospitality partner. Our mission is to leverage our decades of expertise to provide tailored advice on the fundamentals of hospitality, aligning with your unique needs to help you build the business of your dreams. We’re not just consultants, we’re collaborators ready to help you transform your vision into a resounding success.
Curious what we can do for you?
Select Projects & Events
Hotel Alma, San Diego
B Side Pizza Bar, NYC
The Rose, Venice
Hedley & Bennett
Robot Heart
NYC + The Playa
Bodega, NYC
Eataly, LA
Poquito Mas, Los Angeles
Best Bet Pizzeria, Los Angeles
The Breakfast Club, Hollywood
Who We Are
At Jaybird, we consider hospitality to be a verb. It’s the little extras that you put into making each guest interaction a memorable one. It’s the act of creating an experience through thoughtful design, beautiful food & drinks, and attentive, genuine guest service. And it’s not easy to make it look easy. That’s where we come in.
Jaybird co-founders Jason Neroni & Jennifer Horan have over 30 years of operational experience in all walks of the hospitality industry - from fine and casual full service dining to quick service and multi-outlet operations to hotel and large scale public event planning and execution - we’ve seen it all. Throughout our careers in hospitality we have developed partnerships with some of the leading professionals in the food, hospitality, and events industries and we will be there with you every step of the way from concept to launch to help you make your hospitality business a success. We offer all kinds of tailored short and long term consulting services to meet your creative and financial goals.
Jason Neroni
CREATIVE DIRECTOR & CO-FOUNDER
Chef Jason Neroni began his career at the ripe old age of 16 at Disneyland. While his goal was less driven by culinary dreams and more by free park entrance, after landing a position at Disney’s Club 33 under a traditional French chef, Jason began to widen his ambitions. He cooked his way through most of art school before disembarking for Berkley to work for Alice Waters at Chez Panise, where he began his culinary education and career in earnest. Jason worked his way up the ranks through jobs and apprenticeships at some of the most celebrated restaurants in the world, including Spago, Blue Hill, Alain Ducasse at Essex House, Champs Elyse, and Louis XV, Arzak, and El Bulli to name a few. Jason branched out on his own in 2009 as an owner/operator of 10 Downing in NYC to much acclaim and has since gone on to successfully operate a number of high profile restaurants in NYC & LA, including Superba, The Rose Venice, and, with his wife and partner Jennifer Horan, Best Bet Pizzeria.
As a consultant, Jason has advised a wide range of clients from budding restaurateurs to multi-unit hotel outlets and everything in between. He brings his passion, drive, and deep understanding of all things culinary, operational, and financial to each project with a unique insight into the needs of each client and the operation market to create sustainable, profitable, hospitality driven businesses.
Jennifer Horan
DIRECTOR OF OPERATIONS & CO-FOUNDER
Jennifer Horan was born and raised in a family of farmers and home cooks who were deeply passionate about cooking and sustainability. She spent many evenings playing restaurant while “Chef” Grandmother Penny cooked fried chicken, fried okra, and braised collard greens from the family garden. Working as a server and bartender through college, Jennifer gained an education in Italian food and wine and a B.A. in Art History and Political science at the University of Oregon along the way.
With over 20 years of experience in the restaurant industry, Jennifer’s career spans a diverse range of roles that give her unique insight into guest service, operations management, project management, branding, and design. She has worked held senior management positions at James Beard Award winning restaurants in NYC and LA and her expertise also includes freelance food and culture writing for various publications as well as PR at Hall PR for various national hospitality and lifestyle brands. As a consultant, Jennifer brings her unique, high touch insight to a projects across retail, hotels, multi-unit restaurants and fine dining. Her expertise covers every stage of the project lifecycle - from concept to execution, forecasting and budget management, and staff training and oversight to ensure clients’ needs are achieved on time and within budget.
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