There’s a pattern you start noticing once you’ve seen enough resort/restaurant projects. The renders look stunning. The launch is impressive. The marketing sells a dream. And then, within a year or two, the numbers don’t add up. Occupancy dips. Operational costs creep up. Maintenance becomes expensive. The problem isn’t the location. It’s not even the market. It’s the design decisions that were made early when no one was thinking about ROI. Cramped and dimly lit restaurant se