14 posts.
Starting a restaurant
The right offbeat town is not on a travel list. It has long visitor stays, locals for the quiet months, reliable supply and state rules you can work with.
Property, design & sourcing
Landlords want more food and drink, while operators want less space per site. What the leasing data shows, where it disagrees, and how to use it.
New formats
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.
Menu, food & drink
The 2026 food forecasts point to one shift: food sourced closer to home, cooked more slowly, served with more care and judged harder on value. Here is what to change.
New formats
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.
New formats
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
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
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
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
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
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.
Technology & AI
AI assistants now shortlist restaurants and hotels for some guests, but guests still verify elsewhere. What two 2026 surveys show, and what to fix first.
Places & perspectives
Ten cities from five regions, judged on demand, ease of setup, cost of space and labour, food culture and the professionals you can hire. An editorial ranking, with a caveat for each.
Places & perspectives
Ten informed views on where hospitality is heading over the next decade, each with a stated confidence, the evidence behind it, and what would change our mind.
