Clients and Projects (current and past)
Leslie Brenner Concepts has been involved with all the businesses and projects below.
We’d love to talk to you in more depth about how we have helped businesses like yours.
Media coverage and accolades for LBC clients
[Scroll down to see client testimonials.]
What clients say about lbc’s services:
“Leslie led the experience-curation of our 40K square-foot food hall and 3-level cultural extravaganza in Orange County, CA. Leslie’s deep knowledge in culinary merchandising, strategic thinking, business acumen and intimate knowledge of the food scene from both the landlord and restaurant side made her an invaluable part of the team.“
— Whitney Livingston, President and COO, Centennial Real Estate (project: Main Place, Centennial Collection)
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“Leslie's expertise has been invaluable. She has helped us raise the bar in so many ways, especially with regard to refining and shaping our brand stories. Most notably, Leslie helped us define and embrace the ethos of Meridian. We were playing it a bit safe, afraid we might fall into a gaucho-infused stereotype. Leslie helped us showcase Meridian exactly for who we are — Modern Brazilian cuisine at its finest (and the first to open in the country). We had this beautiful, ingredient-driven, multicultural story to tell and she pulled it out of us. Because of Leslie, we found our true north. As a result, we were named Restaurant of the Year by Eater Dallas and D Magazine in 2021. I don't feel those things would have happened without Leslie's direction and guidance.“
— Casie Caldwell, Vice President of Food & Beverage, The Village (project: Meridian, plus all other F&B and hospitality concepts at The Village)
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“Leslie’s ideas have spurred executable short-term plans that I know will grow my business.”
— Uno Immanivong, Chef and Owner, Red Stix Street Food
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“We were very fortunate to have Leslie’s expertise assist every stage in the development of the Billy Can Can brand. It started with menu and wine list development, continued with keeping our team and staff focused on the core elements of our concept and extended after opening as our ‘in-house’ quality-control point person providing the staff with constructive feedback in all areas.”
— Taryn Anderson, Rebees