Make It Nice or Make It Twice

    Food & beverage are at the creative heart of what we all do as hospitality lifers so it has to be just right. At Jaybird, our mission is to bring Chef Jason’s expertise in diverse world cuisines to the table to craft an F&B menu that you will be proud to serve to your family, friends, and every guest that walks in the door. We champion seasonality and sustainability but we are also realists - we know that you need to turn a profit while you’re at it. That’s why our menu planning philosophy revolves around creating dishes that are not only craveable and instagram worthy, but that also have a strong perception of value. We recognize the impact of both guest perception and labor efficiencies on profitability so we deliver practical menu items tailored to your specific needs, always keeping food & labor costs and consistent execution in mind.