Maximising the Potential of Your F&B Assets 

F&B advisory is a specialist consulting service that helps developers, owners, investors and hospitality operators shape the commercial, operational and experiential role of food and beverage within a project.

It can include market research, F&B strategy, concept planning, brand positioning, operator recommendations, feasibility analysis, revenue modelling and long-term performance planning.

For hotels, mixed-use developments, destinations, food halls, retail environments and urban districts, F&B advisory helps ensure that restaurants, cafés, bars and hospitality spaces are planned around real market demand, commercial viability and guest experience.

TGP International’s F&B advisory service supports clients across the full strategic planning process, from early-stage feasibility through to concept development, operator strategy and commercial planning.

Depending on the project, our work may include:

• F&B market and demand analysis
• Competitor benchmarking
• F&B master planning
• Concept strategy and positioning
• Tenant, brand and operator mix planning
• Brand placement and curation
• Revenue forecasting and performance modelling
• Operational strategy and feasibility support
• Guest journey and experience planning
• Strategic recommendations for hotels, destinations, food halls, mixed-use developments and hospitality-led assets

Our role is to help clients understand what F&B should do within a project, how it should be structured and how it can support long-term commercial performance. 

F&B can have a significant impact on how people use, value and remember a place. Well-planned restaurants, cafés, bars and hospitality spaces can support footfall, dwell time, guest satisfaction, leasing appeal, brand perception and overall asset performance.

Without a clear F&B strategy, developments risk creating spaces that are difficult to lease, poorly matched to local demand, operationally inefficient or commercially underperforming.

F&B advisory helps ensure that the right formats, concepts, operators and commercial models are considered early, so food and beverage become a strategic driver of value rather than an afterthought.

F&B master planning defines the role, scale, location and mix of food and beverage within a development or destination.

It looks at how restaurants, cafés, bars, food halls, kiosks, grab-and-go formats, hotel F&B, event catering and other hospitality uses should be distributed across a site.

A strong F&B master plan considers customer behaviour, footfall patterns, spatial planning, commercial targets, operational requirements, market gaps and the wider positioning of the asset.

The aim is to create the right balance of everyday convenience, destination dining, social experience and commercial performance.

TGP assesses F&B demand through a combination of research, benchmarking, market intelligence and project-specific analysis.

This may include reviewing the local competitive landscape, consumer behaviour, spend patterns, tourism drivers, residential and office populations, catchment dynamics, existing supply, category gaps and relevant food and beverage trends.

We then translate this insight into practical recommendations on concept mix, pricing, positioning, brand selection, operational requirements and commercial opportunity.

Where required, we also work with local subject matter experts to validate strategy against cultural context, market maturity and location-specific guest expectations.

Yes. TGP works with clients to integrate F&B strategy into mixed-use developments, urban districts, retail schemes, cultural destinations, hotels, entertainment assets and large-scale placemaking projects.

In these environments, F&B is not only about individual restaurants or cafés. It plays a wider role in shaping the rhythm of the place, supporting day-to-night activity, encouraging repeat visits, creating social value and strengthening the identity of the destination.

Our advisory work helps ensure F&B is connected to the wider commercial, spatial and experiential strategy of the development.

F&B feasibility and revenue modelling help test whether a proposed F&B strategy is commercially viable.

This can include revenue forecasting, sales assumptions, cover projections, spend-per-head estimates, operating model considerations, rent assumptions, category performance, space productivity and scenario analysis.

The objective is to help developers, owners and investors understand the potential commercial performance of different F&B options before committing to detailed design, leasing or operational decisions.

F&B advisory should ideally be involved at the earliest concept, feasibility or master planning stage.

Early involvement allows the F&B strategy to influence site planning, unit sizing, back-of-house requirements, servicing, customer flow, tenant mix, leasing strategy and operational design.

Bringing F&B advisory in too late can create avoidable challenges, including inefficient layouts, unsuitable unit sizes, unrealistic revenue expectations or concepts that do not fully align with market demand.

Yes. TGP supports hotel owners, operators, developers and investors with F&B advisory for restaurants, bars, cafés, lounges, breakfast operations, banqueting, events, in-room dining and wider guest experience.

Hotel F&B needs to balance guest expectation, operational efficiency, brand identity and commercial return. Our advisory work helps hotels assess what their F&B offer should be, how it should perform and how it can better support the overall asset.

This may include concept strategy, operational review, revenue optimisation, positioning, guest journey analysis, brand partnerships and recommendations for improving underperforming F&B spaces.

Yes. TGP International works across global markets, with experience in Europe, the Middle East, Africa and Asia.

Our advisory approach is adapted to each market, taking into account local culture, consumer behaviour, tourism patterns, development context, operational realities and commercial maturity.

This international experience allows us to bring global hospitality insight while ensuring strategies are relevant to the local market and the specific needs of each project.

What makes TGP International’s F&B advisory approach different?

TGP combines strategic advisory with real-world hospitality, operational and brand development experience.

This means our recommendations are not only based on market research or commercial modelling. They are also shaped by an understanding of how restaurants, cafés, bars, hotels, food halls and hospitality destinations actually operate.

Our work is designed to be practical, commercially grounded and deliverable. We help clients move from high-level strategy to decisions that can influence leasing, design, operations, guest experience and long-term performance.

TGP’s F&B advisory service supports a wide range of clients, including:

• Real estate developers
• Hotel owners and operators
• Asset managers
• Investors
• Mixed-use development teams
• Retail landlords
• Destination developers
• Cultural and entertainment venues
• Food hall operators
• Hospitality groups
• Government and semi-government entities

Our work is particularly relevant for clients planning, repositioning or improving hospitality-led assets where F&B plays a strategic commercial role.

The process usually begins with an initial discovery discussion to understand the project, location, objectives, timeline and current stage of development.

From there, TGP can assess the most relevant advisory scope, whether that relates to F&B strategy, feasibility, master planning, concept development, operator selection, hotel F&B, mixed-use placemaking or commercial optimisation.

The outcome is a clear scope of work tailored to the project’s needs, with recommendations focused on commercial performance, operational practicality and long-term guest experience.