What a trip it has been! Politan turned 10 years old earlier this month. During that decade, we have designed, built, managed, and sold food halls all over the US and internationally. What’s to come??
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Are you interested in buying or selling an existing food hall?
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Lately, we’ve been seeing a lot of vendor/food purveyor applicants in food halls that are attempting to mount an ultra-fast scaling strategy.
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Food halls are about mutual success. If the food brand gains traction, everyone in the ecosystem benefits. After ten years and 150 concepts, we assembled these “rules of thumb”.
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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.
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I 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.
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Most 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.
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Is 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.
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A 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.
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Food 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.
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The 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.
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Food 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.
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