FSR Magazine Spotlights V&E Hospitality Group’s Guest-First Vision and Growth Strategy

The Miami-based restaurant and hospitality group, led by CEO Matias Pesce, was spotlighted by the leading full-service restaurant industry publication for its customer-centric philosophy, multi-concept portfolio, AI-driven innovation, and plans to expand across the country.

V&E Hospitality Group is proud to announce that it has been featured in FSR Magazine, one of the most authoritative publications serving the full-service restaurant industry in the United States. The feature, titled “Inside V&E Hospitality’s Vision to Create Spaces Where Guests Feel Valued,” shines a spotlight on the group’s founding philosophy, growth strategy, technological innovation, and commitment to delivering an exceptional dining and hospitality experience across all of its concepts.

A Philosophy Rooted in Making Every Guest Feel Special

In the FSR Magazine feature, CEO Matias Pesce speaks candidly about the values that have guided V&E Hospitality Group since its founding in 1997 by Jamil Dib, Simon Jacobo, and Eduardo Araoz. The name itself — Vida & Estilo, meaning “life and style” in Spanish — is a direct expression of the group’s mission.

“The business vision was very clear, and the mission and vision are to create spaces where people feel special, welcomed, and valued. We try to reflect this from our guests to our employees, the partners, and the stakeholders, all the people that will be part of V&E,” Pesce told FSR Magazine.

26 Restaurants, 2 Hotels, and a Diversified Multi-Concept Portfolio

The article highlights the breadth of V&E’s portfolio, which spans more than 26 restaurants and 2 hotels, generating over $150 million in annual sales. The group operates across the quick-service and full-service segments, with five core concepts at the heart of its long-term expansion strategy: Cortadito Coffee House, Cafe Americano, Mercato Della Pescheria, Havana 1957, and Paperfish Sushi Bar.

Additional restaurant concepts — including Marabú, Barsecco, Oh Mexico, News Café, Mercato di Mare, and Salty Flame — alongside Donatella, V&E’s first boutique hotel, complete a portfolio that reflects the group’s ability to operate across price points and dining occasions while maintaining a consistent standard of quality and hospitality.

“It doesn’t matter if we are talking about a QSR like Cortadito Coffee House or Donatella, our boutique hotel, or our Cafe Americano brand — in general, we try to be consistently working on quality of services, overall operational level, and experience,” Pesce noted in the article.

Expansion on the Horizon

One of the most significant announcements highlighted by FSR Magazine is V&E’s upcoming expansion plans. The group is preparing to open three to four new Cortadito Coffee House locations, leveraging the QSR format’s faster development and scalability.

This marks a pivotal step in V&E’s national growth strategy, bringing its signature Latin-inspired hospitality experience to new markets across the country.

A Menu Strategy Built on Identity, Trends, and Innovation

FSR Magazine also details V&E’s structured approach to menu development: 60% of each menu is dedicated to core, signature items that define each concept’s identity; 20% reflects current consumer trends; and the remaining 20% is reserved for innovation and experimentation.

On pricing, Pesce acknowledges the economic pressures facing today’s consumers and explains that V&E has chosen to absorb a portion of cost increases by renegotiating with vendors, prioritizing the preservation of quality and the guest experience over short-term margin gains.

AI and Technology Powering the Next Era of Personalized Hospitality

Perhaps the most forward-looking element of the FSR Magazine feature is V&E’s investment in artificial intelligence and data integration. The group already uses AI to improve sales forecasting and staff scheduling, and is now developing a customer-centric model that connects data from POS systems, OpenTable, Eventbrite, and other platforms to build fully personalized guest profiles.

“We want to be sure that if you are visiting us at Marabú and before checking in, we want to know what are your favorite plates, your favorite drink, how many times have you been with us, if you have visited another concept or another brand in our umbrella group,” Pesce explained. 

This vision of anticipatory, data-driven hospitality positions V&E at the forefront of the industry’s evolution — moving from reactive service to a model where every guest interaction is informed, intentional, and deeply personal.

Giving Back to the Communities They Serve

Beyond business growth, the FSR Magazine feature underscores V&E’s deep commitment to the communities in which it operates. Pesce emphasizes that the group’s ambitions extend beyond economic contribution — V&E actively works to raise the standards of the hospitality industry and invest in the professional development of the communities it calls home.

“We want to give back to the communities all we can, not only to be faithful and to develop the economy and the contribution with the communities, but also to develop the areas, the industry, and the professionalism of the communities,” Pesce concluded.

Read the full feature at fsrmagazine.com.