— KH
01ARRIVAL
Passed bites.
Small, sharp, recognizable. Designed to move with the room — paced to arrival, not dumped at the door. Citrus, herbs, warm breads, clean protein.
Sector · 01Miami · FL
Hospitality Production House © 2026
25.7617° N, 80.1918° W
KARKOUR.
Care, produced.
We move food, drink, rooms and rhythm as one system. For private homes, planners, venues, brands, locals and hospitality teams in Miami — no minimums, just care.
SECTOR · 02·THE APPROACH
How we work
One call. One team. No chasing vendors.
01
We show up as one team from arrival to close. people who know your event by name.
02
Food, bars and rooms are built in-house.
03
Editorial restraint. The room reads as one thing — held, cared for, and easy to be inside of.
PILLAR 01 · CULINARY
Culinary.
Alive food, generous, warm, and built to move with the room. Cooked on site by our own chefs —
PILLAR 02 · BEVERAGE
Beverage.
Pace and support the room. Bars, coffee, mocktails, mixers, ice, hydration and late-night service — carried as a program with trained staff, real glassware and a tempo that holds the gathering.
PILLAR 03 · SPACES
Spaces.
Designed to serve, present and move with the event. Bars, stations, displays, wrapped tables, buffet structures, coffee carts and service points — not decor, the bodies that let hospitality have form.
PILLAR 04 · FLOW
Flow.
Arrival, staffing, valet, restrooms, vendor and BOH/FOH transitions, replenishment, breakdown and the goodbye — the layer that decides whether the room moves or strains.
SECTOR · 04·SALO · KARKOUR · KH
EST. MIAMI · OPERATOR-LED
KARKOUR
/kar·kour/ — to carry, to hold up.
This is personal.
Built from production kitchens, fabrication floors, and the pressure of making a room feel right.
20+
Years in production
01
Contract · invoice
24h
Response window
THE STANDARD
Care, production, criterion and responsibility — built to hold the experience.
Not a brand built by a deck. Built by operators — the same people who walked the venue, sized the kitchen and signed the staffing plan before you saw a number. KARKOUR turns care into a repeatable standard, proved on the floor.
THE FIRST HOUSE
Moves food, drink, rooms and rhythm as one system. For private homes, planners, venues, brands and hospitality teams in Miami.
REEL · 01
Fire pit · Prep · 04:12 PM
Four hours before service. The fire is built once, fed through the evening.
SECTOR · 05·ROOTS & ROOMS
Built from somewhere real. For whoever owns the room.
Warmth on the floor is built upstream — in prep, fire, staffing and the hundred small decisions made before the first guest arrives. Then delivered to the people who own the room.
01ORIGINFood as responsibility, not performance.
The house was raised in butcher shops and production kitchens — where food was physical, generous, and tied to feeding people you knew by name.
What it brings to the table
Respect for product, portions, fire and abundance.
02VOLUMEFlavor that survives the rush.
Years inside kosher institutional kitchens — up to 1,200 covers a day — built the discipline: prep, cleanliness, repetition, pacing. Nothing improvised at peak.
What it brings to the event
Consistency that holds when the room turns loud.
03PALATEMiddle Eastern warmth. Mediterranean light. Miami nights.
Fire and citrus. Herbs, olive oil, charcoal, warm breads, bright sauces, textured vegetables, protein-forward plates — menus designed to feel alive on the table.
What it brings to the guest
A table that feels generous and connected to why the gathering exists.
04BUILDHospitality is physical.
Fabrication floors, bars, backdrops, service structures — we learned the room is part of the menu. Where food is served, how guests move and how energy holds all matter as much as the plate.
What it brings to the room
A room that looks right, serves well and keeps the experience flowing.
That experience is carried for —
05FORPlanners & producers
You own the relationship and the run-of-show. We make sure the production layer never threatens it.
- 01One brief, one production calendar — no chasing eight vendors the week of.
- 02We absorb the operational load: load-in, staffing plans, vendor coordination, run-of-show.
- 03Pre-pro docs, load-in schedules, contingency trees — handed over, not improvised.
- 04If something breaks at 9 pm, our number rings, not yours.
06FORVenues & properties
Extend your property's events capability without building a full in-house team.
- 01Extend your property's capability without building a full in-house events team.
- 02We operate as your production partner: temporary environments, bar programs, guest flow.
- 03Load-in and load-out on your timeline. We respect the property's rhythm and constraints.
- 04One contract, one invoice, one team accountable from arrival to close.
07FORBrands & corporate teams
Launches, activations, investor dinners, sales kickoffs. We own the operational layer underneath.
- 01Production calendars built around launch dates, investor dinners and activation windows.
- 02Run-of-show support with minute-by-minute cue sheets and contingency planning.
- 03Bar programs, station builds and guest flow designed to match brand voice.
- 04Your comms team stays focused on message. We own the operational layer underneath.
08FORPrivate hosts
Your home, your celebration, your milestone — the room is yours. From intimate dinners to full takeovers, we shape the scope to your space and your budget.
- 01You stay a guest. No staff questions, no vendor reroutes, no decisions at the door.
- 02The room is produced before you arrive — not assembled around you.
- 03One invoice. One point of contact. One team accountable from arrival to close.
- 04What your guests remember is the experience — not the seams holding it together.
SECTOR · 06·WHAT KH SERVES
From arrival to close. And the formats that make it real.
Explore all services
— KH
02FIRE
Live stations.
Grill, plancha, carving, dips and breads — stations that perform without becoming a show. Cooks who hold the guest's eye and the pace at the same time.
— KH
03THE TABLE
Family-style.
Shared plates, warm breads, herbs and bright sauces. A table that feels generous and connected to why the gathering exists. The second wave looks like the first.
— KH
04LATE
Late-night.
The second act. Warm, handheld, satisfying. The reason guests stay another hour. Fire-kissed protein, fresh bread, sharp sauces — nothing that weighs the room down.
— KH
05CLOSE
Coffee & goodbye.
Espresso, cortadito, something sweet. The moment the room softens. Staff that reads when to step forward and when to step back. The goodbye matters.
FORMATSRecurring builds, made to order.
Live fire · Action station
Persian Grill Experience
Saffron-marinated kebabs grilled to order on hammered copper, served with warm flatbreads and herbed accompaniments.
Pastry · Coffee atelier
Maison Croissant
A branded pastry cart with golden viennoiserie, espresso programme and cream-linen packaging tuned to your event identity.
Specialty · Mobile
Coffee Cart
Single-origin espresso, pour-over and seasonal signatures from a compact bronze cart staffed by trained baristas.
Seated · Abundant
Family Style Dinner
Long-table service with shared platters — coastal vegetables, whole-roasted fish, hand-torn breads on navy linen.
TELL US ABOUT THE ROOM
Let us carry
the room.
Send us the date, the room and the kind of experience you want to feel. We come back within 24 hours — honest about what fits your budget, clear about what we can hold.