CASE STUDY
Crispin Supper Party
Lead Designer, Experiential & Brand
Crispin Supper Club is a private luxury dining concept built around one core mission: "To change the future of dining, while minimizing food waste." Founded by Chef Eric Martinez in Sacramento, the brand operates at the intersection of fine dining, design, and sustainability.
I was the Lead Designer for Crispin Supper Parties, the large-format experiential offering from Crispin Supper Club. My work covered the full design of the Supper Party format: concept development, exhibit design, visual identity, and guest experience. I worked directly with Chef Eric Martinez and the Crispin team to shape their culinary philosophy into something cohesive and scalable.
The Problem
Large-group dining has a design problem. Traditional catering prioritizes volume over craft, and most grazing tables lean into abundance without intention, leading to food waste, forgettable presentation, and zero guest engagement.
Hosts who wanted something elevated had no real middle ground between a high-end sit-down dinner and a generic buffet. Crispin needed a scalable format that could deliver luxury and meaning without compromising their sustainability values.
The Solution
We designed the Supper Party as an experience system, not just an event format. Each Supper Exhibit is treated like an installation, a deliberate, design-led food object guests interact with rather than simply consume.
The format keeps Crispin's commitment to locally sourced, seasonal ingredients while operating at a scale that works for larger gatherings.
Every exhibit, from the Geometric Crudite to the Cured Meats and Cheese Towers, is composed with the same visual precision used at a fine-dining table, just made communal and social. The result is a luxury experience that scales without losing what makes it special.
Results & Impact
- Scaled access to luxury dining - The Supper Party format opened Crispin to larger groups at an accessible entry price of $15 per person per exhibit, expanding the brand's reach without diluting its positioning.
- Reduced food waste by design - Every exhibit is built around seasonal, locally sourced ingredients with portions composed intentionally, turning Crispin's sustainability mission into an operational reality.
- Built a repeatable experience system - The exhibit-based model created a modular framework that's easy to customize per event while keeping the brand experience consistent and scalable.
Once you have real data (events hosted, guests served, repeat booking rate), drop those numbers into each bullet. It will make these hit much harder.