August 9, 2016
Food courts have been a staple of malls and office buildings, consisting mainly of fast-food restaurants clustered together under a loose affiliation. However, some landlords in New York and Chicago are moving toward the food hall model. Rather than offering fast food from specific square footage, food halls consist of chefs and restaurateurs selling food and beverages from small, portable stations.
Food halls can take on various forms, ranging from single-brand operations complete with a mix of sit-down restaurants and groceries, to open-seating areas with stalls offering unaffiliated vendors. Landlords are relying more on food as a building differentiator, while for chefs and restaurant owners, food halls are less risky and more affordable, especially when it comes to reaching new customers.
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