Food halls try new twists

turnstyle interior digital pillar

There’s no end in sight to the food hall trend, but as competition grows, new concepts are starting to go beyond the standard formula. To set themselves apart, they're offering up local vendors, industrial-chic spaces and millennial-friendly tastes. See how four food halls are adding a new spin.

Beyond urban settings

uptown urban market residential exit

Uptown Urban Market

Unlike many food halls, Uptown Urban Market opened in a mostly residential neighborhood to offer a hangout for area patrons. In addition to its foodservice offerings, the market has a “community room” that can be rented for private events, meetings and restaurant pop-ups. 

Nontraditional format

turnstyle interior

New York City

Claiming to be the first fully privatized project developed in NYC’s subway system, Turnstyle converted an underground 30,000-square-foot tunnel at a busy Midtown subway station into a food hall. “It may not seem like an obvious place [for a food hall], but the key to all retail is traffic—and 90,000 [people] use this passageway every day,” says Susan Fine, principal and president of the real estate firm that developed the site. The mix of about 40 stalls was intended to offer something for everyone, with a variety of eateries—from vegan fare to Lebanese food and mini doughnuts—along with retailers, including a florist and a dog accessories shop.

More with less

bowery market exterior

The Bowery Market
New York City

Never mind the threat of harsh winters—the open-air Bowery Market operates year-round. It makes the most of its small yet prime real estate by cramming five huts into a 1,000-square-foot area. Rotating vendors include Sushi on Jones and Italian sandwich shop Alidoro.

Playing up local ties

denver central market butcher counter

Denver Central Market

Part upscale market, part gourmet food hall, Denver Central Market takes a page out of Eataly’s book with vendors that serve a variety of food for on-site consumption and options to prepare at home. But unlike the single-vendor Eataly, all stalls are independent, comprising new concepts or offshoots from local purveyors. 

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources