Way back in 2018, Cushman put out a “Food Hall Report” that contained a list of 191 existing and planned food halls (in the US). As 2023 comes to a close we thought it would be fun to check in on each of the projects (in the 2018 list) after five years to see how the industry has aged.
Read MoreI was reading an article on Linked In where real estate professionals were commenting about where they see food hall viability in mature cities for which a mature body of food hall “experience” can be witnessed.
Read MoreMost retail developers want to utilize a food hall to drive consumer traffic towards a greater development project. However, many developers also want an arm’s length relationship with the daily operations of a food hall because it tends to be time-consuming and intensive.
Read MoreIs a food hall right for your food brand? Possibly. In this post, we’ll walk you through the questions you should ask and assumptions you can use to build a quick back-of-the-envelope financial model to determine if a food hall location might work for you.
Read MoreA developer or property owner typically seeks a food hall because it has the ability to drive thousands of shoppers to a destination thereby elevating the stature of the subject property, which, overtime, can increase the average rent psf and (hopefully) later realizes gains on the overall value of the property.
Read MoreFood Hall operators are typically the entrepreneur in between the real estate and the food purveyor. The real estate owner wants a food hall but doesn’t want to operate it. Food purveyors want to rent stalls but don’t want to deal with anything outside their own brands. A food hall operator steps in to fill the gap by running the business of the food hall.
Read MoreThe pandemic initially affected food halls similarly to full service restaurants. They were largely viewed as crowded spaces of high risk. While that period came and went, post-pandemic food halls have evolved in a few key ways. That’s what we’ll talk about in this article. If you’re considering building a shared F&B operation and want to be current on trends, this article is for you.
Read MoreFood halls are a great option for certain types of business owners and not for others. This article looks a little deeper into the types of entrepreneurs that thrive in food halls.
Read MoreThe first thing to consider when planning seating for a food hall is how long you want the customer to spend at the hall itself. Do you want the hang time to be over 45 minutes? Do you want people to go there for dates, business meetings, or family outings?
Read MoreFood halls are destination retail establishments that also offer convenience factors. Optionality is the ultimate convenience and this where Food Halls excel as a draw. Once open, the hospitality, aesthetic, and food quality affirm a guest experience that keeps customers coming back.
Read MoreRental structures in food halls are pretty straightforward. They have all the same tools as normal rental structures with a few simple differences.
Read MoreWhen setting up the internal economy of a food hall, one thing we see often is a lot of confusion on “what is shared?” And, “what is mine?” This has multiple variants, such as “what do I clean?” And, “what do you clean?” And, the all important, “What do I buy?" and “What do you buy?”
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