Food Halls: Retail’s Hottest Trend

Food remains one of the hottest sectors in retail, and food halls have emerged as the anchor for a number of shopping centers, as well as catalysts for redevelopment.Gauging by the packed session at RECon 2017 on the topic, that growth trajectory is gaining even more interest.

“Food halls are the hottest thing going,” said panel moderator Garrick Brown, vice president of retail research of the Americas at Cushman & Wakefield. He also noted that the number of U.S. food halls will grow from just over 100 in 2016 to more than 200 by 2019.

Panelist Todd English’s Food Hall at the Plaza Hotel was one of the first of the current wave of modern food hall concepts to be delivered in which the focus was on chef-driven dining concepts combined with artisanal food vendors. English, president of Todd English Enterprises in New York, said he will be opening a second food hall location in Times Square this year and is in the process of launching a new food hall concept that will highlight American regional cuisines, The American Food Hall by Todd English.

“I rode the wave,” said English, “but we have to be careful that it has to be curated right and have continuity. I’m definitely one of the foremost experts on what not to do.”

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