Customer Experience & Service Excellence (CX)

Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics – Dubai, 1–5 Feb 2027

Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics runs in Dubai from Monday 1 February to Friday 5 February 2027 (1 Week). The fee is 19,500 SAR per participant. The same programme is also scheduled in 7 other cities.

Dates: Monday 1 Feb – Friday 5 Feb 2027
Length: 1 Week
Fee per participant: 19,500 SAR
Format: In person, Dubai
Venue: Five-star CBD venue
Status: Open for registration
Week: 5 of 2027
Reference: 812_20175

This session

1–5 Feb 2027

This Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics session in Dubai runs from Monday 1 February to Friday 5 February 2027 (week 5, Q1 2027). It is the 1st of 2 dates in Dubai in 2027, at a fee of 19,500 SAR, the same for each of them. Registration is open for this date. It is held in person at Five-star CBD venue.

When else does it run in Dubai?

1 – 5 February 2027 This date 19,500 SAR
9 – 13 August 2027 19,500 SAR

How do I book this date?

Reference for this date: 812_20175. Quote it when you contact us.

Before you book, read our cancellation policy.

Let’s talk about your next step.

Questions about this date

When does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics in Dubai start and finish?

It starts on Monday 1 February and finishes on Friday 5 February 2027: 1 Week.

How much does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics in Dubai cost?

The fee for this date is 19,500 SAR per participant. Please read our cancellation policy before you book.

Is this date held in person or online?

It is held in person in Dubai, at Five-star CBD venue.

Where else does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics run?

It is also scheduled in 7 other cities: Amsterdam, Barcelona, Dammam, Jeddah, London, Paris and Riyadh.

What does this programme cover?

Hospitality concept development often starts with a chef's passion or a landlord's vacant unit rather than a proven guest need, so new restaurants and hotel dining outlets open with a vague proposition, a mismatched format and seat counts that never pay back the fit-out. This Core Concept course gives F&B founders and development managers a staged method to find a real gap, shape the proposition, format and service model, brief designers, choose a site and prove the numbers before committing capital. Participants produce a Concept Book and Unit Economics for a case outlet.

The programme outline covers:

Introduction
Course Objectives
Target Audience
Course Outline
Day 1: Concept Opportunity, Market Gaps and Guest Occasions
Day 2: Concept Architecture: Proposition, Narrative, Format and Service Model
Day 3: Experience Design Brief, Site Criteria and Outlet Unit Economics
Day 4: Concept Testing, Pilot Outlet, Roll-Out Readiness and Refresh
Day 5: Case Study: Concept Book and Unit Economics for a Case Outlet
Skills You Will Gain
Why Attend This Course
Conclusion