I once did a pre-opening for a boutique-ish hotel at a very popular location in Bali; 124 rooms with 6 different category rooms with an ambitious 3 F&B units with each its own concept;
1. All day dining with breakfast buffet in mind, with seating capacity of only 64.
2. A streetside kitchy Asian Pizza take-out concept, fitted with custom brick oven for fire-wood.
3. A bespoke dinner-only unit with a michelin star chef, inside the hotel unseen from the street.
4. 24hr room service with 80% of all day dining menu availability.
Reality:
1. Breakfast buffet service was near impossible as space for guests' flow was limited, solution a la carte breakfast with 'bottomless' coffee/tea/pastry. Menu presentation was small enough guests can opt to order more or try another item, with relatively logical cost.
2. Hotel guests chose to go out for lunch and/or dinner rather than stay in-house
3. Limited electrical outlets and proper table/chair set-up for hotel guests opening their laptops and charging their devices.
4. Asian take-out concept was great, but lack social media coverage and treated as an amenity, instead of a specialty unit.
5. Bespoke dining was quiet as it was not marketed to in-house guests, locals nor visitors staying at nearby accommodations.
6. Room service was an afterthought without its own menu, service-ware and staffing.
Less is more, is real.
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1moGreat opportunity!