Zero-Waste Restaurant Project
Oberon managing partner Henry Rich and Deputy Director Halley Chambers established the United States’ first zero-waste natural wine bar in the heart of one of the most industrialized and trash-filled cities in the world. The team sourced all aspects of the restaurant’s design, including green energy, chemical-free cleaning solutions, plastic-free vendor relationships, and composting and recycling services to ensure nothing is sent to landfill. Rich and Chambers collaborated on menu design and offerings in order to create a streamlined and sustainable food and beverage program that minimized waste and carbon impact. The pair also led the talent search to staff and hire a team of seasoned hospitality professionals to train and execute on zero-waste sustainable practices. The result is a food program focused on small, regional farmers with a shared commitment to sustainable techniques of land management, a clean energy program to power the restaurant, and a partnership with Zero Food Print to offset all carbon emissions created by the restaurant through investing in carbon sequestration initiatives.
Photography: Liz Clayman
Ice Cream Store Pre- and Post-Launch Advisory
Oberon managing partner Henry Rich provided consulting services to the Republic of Booza, a bespoke ice cream company, for three years prior its flagship store opening in Williamsburg, Brooklyn. Henry consulted with Republic of Booza on menu organization, brand story, partnership entity organization, staff strategy, selection of architect, expediter, engineers, DOH consultant, and GC, reconciling conflicting city and state policies regarding retail and wholesale, rolling out regional, national, and international distribution, IP securing and management, interior design, project management, staff handbook, and HR policies.
Photography courtesy of Republic of Booza
Movie Theater Concessions Consulting
Oberon managing partner Henry Rich provided consulting services to Metrograph Theater for six months before and after the opening of the theater and commissary restaurant, located in New York City’s Lower East Side. Henry was tasked with realizing designer Alexander Olch’s vision of creating a ‘dinner and a movie’ guest experience that harkened back to a time when going out to the movies in New York was a culture, filled with glamor and elan. Henry collaborated with the founding team to bring the concept to life; in this role, he was responsible for creating the menu; hiring the opening GM, AGM, Chef, and bar manager; developing a wine list that met the aesthetics and ethos of the project; navigating the tension between aesthetics and ergonomics of service; securing favorable outcomes with permitting for the FDNY, DOB, ConEd, SLA, and DOH; sourcing a concessions area with 70 types of high-end candy; creating F&B options and pricing for events; working on large party/VIP offerings; launching additional AM services; staff and Human Resources management; and marketing the restaurant to the film world, locals, and internationally.
Brewery and Brewpub Operational Consulting
The Oberon was brought in to consult, audit, and review the complete operations of popular Gowanus, Brooklyn brewery, Threes. Among their tasks was to analyze the cost of producing beer in the brewery and at their partner production facility, review job descriptions and related compensation of all management, and increase profitability of the brewpub. Additionally, The Oberon developed and refined financial reporting of the brewpub, creating an easier way to instantly understand the contribution of private events to the bottom line, and profitability of these events.
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