Property, design & sourcing
Agrihoods in India: What They Are and What to Check Before You Buy
An agrihood is a neighbourhood built around a working farm. In India it meets state land law head on. What they are, who may buy, and what to check.
Posts about new formats
15 posts.
New formats
What Is Experiential Design? Why the Next Economy Is Built Around Experiences
Experiential design treats the visit itself as the product. Here is where the experience economy came from, what the evidence shows, and how a venue can design one well.
New formats
The Quiet Disruptors: Micro-Trends Shaping Hospitality
Solo dining, earlier dinners, quieter stays and take-home pantry buys are small shifts with real effects on service. Here is what the data shows and how to respond.
Starting a restaurant
Restaurant Concept Development: 7 Questions Before You Sign a Lease
A restaurant concept is a set of promises that the room, the menu, the price and the team all have to keep. Seven questions to test them before a lease makes them expensive.
Hotels & lodging
Hotel, Hostel or Serviced Apartment: Which Model Fits Your Capital?
Hotels, hostels and serviced apartments each ask for a different kind of capital: labour, volume or construction. Match the model to what you can actually fund.
New formats
New Hospitality Formats Reshaping How We Eat, Stay and Gather
Most new hospitality formats share one move: they sell hours or square metres the old format left empty. Here is how to read the trends, and a five-question test before you copy one.
New formats
The Third Place Economy: Why Hospitality Is Becoming Everyone's Living Room
People are spending more time alone, and cafes, bars and hotel lobbies are filling the gap. The catch: a true third place is cheap to enter and full of regulars. Here is how to run one.
New formats
What Is a Microhotel? The Small-Footprint Model Explained
A microhotel is a hotel with small, well-designed rooms and generous shared spaces. It can earn more per square metre, but only if the lobby and bar carry the stay.
New formats
Hotel, Restaurant and Retail in One Space: Why Hybrids Are Winning
Hybrid venues are spreading because they spread fixed costs over more hours. They pay when the uses share a guest, a stock or a space, and struggle when they only share a roof.
New formats
Ghost Kitchens and Virtual Brands: What Still Works in 2026
Stand-alone ghost kitchens struggled, but virtual brands cooked in a restaurant's quiet hours still make sense. The difference is whose costs the order has to cover.
New formats
The Café-Bar Hybrid: One Space, Three Day-Parts
A café bar concept sells coffee in the morning and drinks at night from one lease. The money is made or lost in the changeover, not in the menu.
New formats
Membership Hospitality and Subscription Dining: Do They Work?
Membership works when you sell belonging or access. Subscriptions fail when you sell unlimited product to your best customers. The difference shows up in the maths.
New formats
Pop-Ups, Residencies and Supper Clubs: A Low-Risk Way to Test a Concept
A restaurant pop-up is cheap to run and easy to misread. Decide what result would stop you before the first service, and you will learn something real.
New formats
Slow Hospitality: The Case for Fewer Covers and Deeper Experiences
Slow hospitality runs on a different sum: more value from each seat-hour, less strain on the team, and time that guests feel they have paid for.
New formats
12 Hospitality Concepts That Should Exist but Don't
Twelve unbuilt hospitality ideas, from a restaurant designed for one diner to a kitchen for night-shift workers. Each is an idea to test, not a business that exists.