Global Food & Beverage Consultants 

At Nova SBE's Female Empowerment Workshop in Lisbon, Think Hospitality Consulting joined global hospitality leaders and researchers to explore the future of leadership, inclusion and organisational culture across hospitality and tourism. Founder & Managing Partner James Hacon opened the event with a keynote examining outdated leadership models, operational realities within hospitality and why the industry must move from awareness to meaningful action.

At Restaurant Marketer & Innovator, James Hacon sat down with Markus Thesleff to explore the realities of building and scaling multi-concept hospitality brands in today’s market. From the rise of Los Mochis and the reinvention of heritage concepts to international expansion, experiential dining and hospitality as entertainment, the conversation unpacked why the future of hospitality belongs to brands capable of creating culture, emotional connection and unforgettable experie

At Restaurant Marketer & Innovator, Michael Ingemann sat down with Duncan Stirling to explore why experiential hospitality continues to outperform in an attention-driven world. From immersive storytelling and nostalgia-led concepts to “world building”, absurdity and customer psychology, the conversation unpacked how brands including Cahoots, Mr Fogg's and Bunga 90 are creating emotionally memorable experiences that go far beyond food and drink.

At this year’s Restaurant Marketer & Innovator, Heleri Rande hosted a forward-looking discussion exploring one of hospitality’s fastest growing movements: the convergence of wellness, community and social experience. Joined by leaders from across hospitality, lifestyle and wellness-led concepts, the panel unpacked how changing consumer behaviour is transforming what people now expect from restaurants, bars, clubs, hotels and social spaces. The discussion featured: Chris Mille

, explored the global hospitality trends redefining restaurants, hotels and consumer behaviour. Drawing on projects across Europe, the Middle East and beyond, the session unpacked how authenticity, experience-led dining, AI, wellbeing and emotional connection are reshaping the future of hospitality.

At Restaurant Marketer & Innovator, James Hacon, Managing Partner at Think Hospitality, explored the strategy behind Tigermilk’s expansion from Paris to London. From localisation and customer psychology to cocktails, design and operational discipline, the conversation revealed what it really takes to successfully internationalise a restaurant brand in today’s competitive hospitality market.

Hospitality is one of the most rewarding asset classes, but also one of the most complex. From luxury hotels and Michelin-starred restaurants to members’ clubs and mixed-use developments, Think Hospitality Consulting explores why hospitality investments challenge even the most sophisticated HNW individuals and family offices, and how specialist advisory makes the difference.

Hospitality is entering a structural reset. By 2026, the brands that win will be those designed for changing appetite, attention and control, prioritising clarity, human service and intentional simplicity over noise and novelty.

Capital is returning to the restaurant sector, but it is more disciplined, more thematic and more selective than ever. We explore the transactions, platform strategies and global expansion trends shaping hospitality investment into 2026.

Restaurant investment in the Middle East has entered a new chapter. Speaking at Future Hospitality Summit, Think Hospitality’s James Hacon unpacked the structural trends changing how owners, investors and operators think about food and beverage, and why Dubai is now exporting concepts globally.

Beach clubs have moved from lifestyle add-on to serious commercial strategy. In a panel hosted by Think Hospitality Partner Jennifer Pettinger Haines, leaders from Barrière, RIKAS, Nammos and a Dubai-based operator unpack how beach clubs build brand DNA, unlock merchandising and lift hotel ADR.

Many hotels give up on breakfast sales far too early. With the right pricing, messaging and timing, hotel breakfast can become a powerful commercial lever.

Hotel breakfast design quietly influences guest behaviour, satisfaction and revenue. Experience and commercial thinking must work together.

Modern hotel breakfast has shifted from excess to intention. Guests now expect balance, nourishment and choice without sacrificing pleasure.

External food operators are reshaping breakfast expectations. Hotels must evolve to compete for the morning occasion.

Large hotel groups are proving that sustainable breakfast operations can be achieved at scale without compromising guest experience.

The hotel breakfast buffet is evolving. Sustainability is reshaping how abundance, value and guest experience are delivered at breakfast.

The best hotel breakfasts balance perceived value, convenience and care. Guests expect variety that includes everyone, from comfort classics to plant-based and wellness-led options. Service remains critical, with friendly teams and thoughtful details elevating breakfast from a functional meal into a memorable brand experience.

For too long, hotel breakfast has been managed as a cost to contain. In reality, it is a powerful lever for revenue, loyalty and brand differentiation.

Hotel breakfast is the only meal experienced by almost every guest, making it one of the most powerful moments in the stay. More than an amenity, it shapes perception, satisfaction and long-term loyalty.