We never gravitate towards the negative though sometimes it’s beneficial to point out issues/failures from the past to be prepared for the future, and when it comes to the early days of food halls being launched in major cities throughout the U.S. at strategic locations like malls which we covered in a previous post, many didn’t take off, though the times are changing now.

And the big question is: What are the roadblocks food halls faced early on and are potentially still dealing with today? Additionally, in solving those problems how profitable can food halls be for the property owners, those leasing the land (e.g. a mall) as well as the restaurants that decide to put their name on the line to explore something new (operating in a food hall). Let’s dig into that.

First and foremost, the concept is ideal and mimics many of the markets around the world, such as Hawker centers in Asia, though that’s very new to the American market while appealing at the same time – if done right. However, there’s a big difference: Particular stalls with a passion for the particular dishes they put out vs a more centralized approach/kitchen to food halls in the U.S. where one kitchen essentially powers all concepts.

Secondly, going back to doing things right and putting out the best food (you’re only as good as your last plate), having a central kitchen at a food hall that powers multiple restaurant concepts doesn’t provide the ability for cooks/chefs to be specialized in putting out the best burger, Cuban sandwich, hot dog, sushi, etc. It’s literally the reverse concept of Japanese sushi culture where you have to apprentice making rice for years before you can touch let alone slice a piece of fish.

Based on our data/research along with new food halls we’re guiding, we see the concept continuing to take off and if you’re running into roadblocks we got your back. Let’s connect.