MINT was built on a simple yet powerful idea: great foodservice spaces don’t just happen – they’re designed with collaborative expertise, insight and precision.
With a multidisciplinary team of chefs, architects, engineers, and planners, we bring together diverse perspectives to create seamless, high-performance kitchens, catering facilities, and food production plants that optimize both operations and experience.
Our deep understanding of large-scale food operations, combined with a hands-on, tailored approach, ensures every space is designed to perform, adapt, and inspire.
From planning to execution, we think big while perfecting the smallest details.
The Spark of an Idea
In 1995, Ori Lief stepped into the world of foodservice design, training under the late Shmil Marmelstein, a pioneer in institutional kitchen planning in Israel. This hands-on experience revealed the challenges of large-scale food operations and laid the foundation for what would become Mint.
A Foundation of Expertise
Over the next decade, the company built a reputation for meticulous foodservice planning across industrial kitchens, corporate dining, healthcare, and hospitality. Each project reinforced the importance of efficiency, precision, and adaptability in kitchen design.
Growth & Expansion
As demand grew, so did Mint’s capabilities. The company evolved into a multidisciplinary firm, bringing together specialists in architecture, engineering, culinary operations, and economics. This holistic approach ensured that every foodservice space was not just designed but strategically engineered for performance.
Mastering Complexity
Mint became the go-to expert for large-scale foodservice environments — designing corporate F&B services, food production plants, and high-volume kitchens that balance operational efficiency with customer experience. Its ability to merge real-world functionality with strategic planning earned the trust of global brands.
Shaping the Future of Foodservice
Today, Mint continues to push the boundaries of foodservice design, integrating smart planning and best practices to create spaces that elevate the culinary experience. Every project is driven by the same commitment: to build environments where foodservice thrives and efficiency meets creativity.