Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics – Barcelona, 28 Dec 2026 – 1 Jan 2027
Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics runs in Barcelona from Monday 28 December 2026 to Friday 1 January 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, Barcelona
- Venue
- Eixample district four-star
- Status
- Open for registration
- Week
- 53 of 2026
- Reference
- 812_20180
This session
28 Dec 2026 – 1 Jan 2027
This Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics session in Barcelona runs from Monday 28 December to Friday 1 January 2027 (week 53, Q4 2026). It is the only date in Barcelona in 2026, at a fee of 23,500 SAR. Registration is open for this date. It is held in person at Eixample district four-star.
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_20180. 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 Barcelona start and finish?
It starts on Monday 28 December 2026 and finishes on Friday 1 January 2027: 1 Week.
How much does Hospitality Concept Development: Restaurant Concepts, Pilots and Unit Economics in Barcelona 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 Barcelona, at Eixample district 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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