Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics – Paris, 14–18 Jun 2027
Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics runs in Paris from Monday 14 June to Friday 18 June 2027 (1 Week). The fee is 23,500 SAR per participant. The same programme is also scheduled in 7 other cities.
- Dates
- Length
- 1 Week
- Fee per participant
- 23,500 SAR
- Format
- In person, Paris
- Venue
- Right Bank business hotel
- Status
- Open for registration
- Week
- 24 of 2027
- Reference
- 812_20178
This session
14–18 Jun 2027
This Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics session in Paris runs from Monday 14 June to Friday 18 June 2027 (week 24, Q2 2027). It is the 2nd of 2 dates in Paris in 2027, at a fee of 23,500 SAR, the same for each of them. Registration is open for this date. It is held in person at Right Bank business hotel.
When else does it run in Paris?
- 12 – 16 April 2027 23,500 SAR
- 14 – 18 June 2027 This date 23,500 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_20178. 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 Paris start and finish?
It starts on Monday 14 June and finishes on Friday 18 June 2027: 1 Week.
How much does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics in Paris cost?
The fee for this date is 23,500 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 Paris, at Right Bank business hotel.
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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