How do you prepare for a launch 81 stories high?
This piece was originally shared on LinkedIn in response to recurring conversations with founders and leadership teams around this topic.
I’m publishing it here as part of an ongoing body of thinking around restaurant strategy, market entry, and operational decision-making.
Openings everywhere are intense, and Tattu Dubai was no exception.
Preparing a venue at the height of the Ciel Dubai Marina, the world’s tallest hotel, means obsessing over details most guests will never notice:
- Moving furniture, equipment, and people through lifts with meticulous scheduling
- Planning guest flow when the numbers double overnight
- Transforming a pool deck into a late-night bar without compromising service
All of this and more has been the focus of the last few weeks, as our team work together to launch a venue that works day and night, top-to-bottom.
The venue will all open this week to complete a venue designed to operate at the highest level - literally and operationally.