Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics – London, 2–6 Aug 2027
Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics runs in London from Monday 2 August to Friday 6 August 2027 (1 Week). The fee is 23,000 SAR per participant. The same programme is also scheduled in 7 other cities.
- Dates
- Length
- 1 Week
- Fee per participant
- 23,000 SAR
- Format
- In person, London
- Venue
- Central London four-star
- Status
- Open for registration
- Week
- 31 of 2027
- Reference
- 812_20177
This session
2–6 Aug 2027
This Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics session in London runs from Monday 2 August to Friday 6 August 2027 (week 31, Q3 2027). It is the 1st of 2 dates in London in 2027, at a fee of 23,000 SAR, the same for each of them. Registration is open for this date. It is held in person at Central London four-star.
When else does it run in London?
- 2 – 6 August 2027 This date 23,000 SAR
- 1 – 5 November 2027 23,000 SAR
How do I book this date?
Register online to request your place, or send us a question about this date first.
Reference for this date: 812_20177. 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 London start and finish?
It starts on Monday 2 August and finishes on Friday 6 August 2027: 1 Week.
How much does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics in London cost?
The fee for this date is 23,000 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 London, at Central London four-star.
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
Where else does this programme run?
Also scheduled in 7 other cities.
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