Concept development
Setting the ambition, positioning and outlet strategy for a hotel, resort or mixed use scheme's food and beverage offer, before any single concept is designed.
F&B visioning is the earliest stage of hospitality planning, setting the ambition, positioning and outlet mix for a scheme's food and beverage offer before individual restaurant and bar concepts are designed, so every concept that follows is built toward the same destination.
Typically commissioned by masterplanners, developers and hotel groups at the earliest stage of a scheme, often alongside architects, well before a detailed concept brief exists.
The strategic layer that sits above concept development, setting direction before the detail gets designed.
Visioning sets the destination, concept development gets you there.
| Term | What it answers |
|---|---|
| F&B visioning | What should this scheme's F&B offer be, and why, at the level of ambition and outlet mix. |
| F&B concept development | What is each individual restaurant or bar, in detail, menu, service model and brand. |
Visioning typically happens once, early. Concept development happens outlet by outlet, once the vision is set.
We work alongside masterplanners and architects at the stage when F&B is still a set of assumptions on a spreadsheet, so the ambition is right before it's locked into a building.
A strategic vision document that sets the direction, ambition and positioning principles before detailed concept work begins.
Setting the ambition, positioning and outlet strategy for a scheme's food and beverage offer, before individual concepts are designed.
Visioning sets the overall direction and outlet mix; concept development designs each individual restaurant or bar in detail.
As early as possible, ideally alongside initial masterplanning, before floor areas and back-of-house are fixed.
Yes, this is usually a joint workstream with the design team.
