The format driving demand in hospitality is changing
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.
Where mega-clubs once dominated, today's guests are choosing lounges, high-energy bars, and beach clubs - often at different times of day than we'd have seen just a few years ago.
In London, the nightclub has been replaced by bars with character, lounges with the right crowd, and members' clubs.
In Dubai, we're seeing similar shifts. Late-night energy that used to centre around clubs now happens across rooftop lounges, pool decks that transform after dark, and venues built to operate differently depending on the hour.
Designing for adaptability from the start isn't optional anymore:
Music programming that shifts with the day - complementing the atmosphere rather than overpowering it.
Menus that work across dayparts - morning wellness sessions, poolside lunch service, fine dining, late-night energy.
Spaces designed to handle flow as guest behaviour changes - areas that work for intimate dining and high-energy events.
Interiors that translate from day to night, inside to outside, without feeling disjointed.
Even uniform choices need to adapt to the needs of different services.
The operators succeeding in this format understand their customer, anticipate how behaviour shifts throughout the day, and design around local market realities.