Foodservice Equipment & Supplies

FEB 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 31 of 92

● ● ● ● ● SHARING SHARING 800-452-4462 | New Grove from Hall China. A collection of small platters, trays, and plates to elevate your plating and inspire sharing. INSPIRATION FOR THE HEART OF THE TABLE. C O N C E P T C O L L A B O R A T I O N Not just anyone can set up shop in a food hall, point blank. In some cases, the food hall operator will reach out to existing independent restaurants, food trucks or other up-and-coming busi- nesses to create a dynamic portfolio. In other cases, the operator might call on local chefs to develop menus for stalls unique to that food hall. Finally, some food halls, like Eataly and Latinicity, use a team of chefs to create multiple points for food offerings under one roof. "Since food halls are relatively new, operational expertise is critical for suc- cess as it is a lot more complicated than operating just a restaurant," says Chen. "Established developers who try to just fit a bunch of disparate concepts will likely fail." In many cases, operators pare down the menu to just a couple popular items to maintain speed of service, throughput and profitability. C O N S T R U C T I O N C O N S I D E R A T I O N S What makes a facility right for a food hall? Is it the nature of the physical space, location, proximity to public transporta- tion or a combination of all the above? "Physical planning is critical," says Chen. "It must showcase cuisine in authentic, real ways in designed sur- roundings that capture the emotion of the customer. In my opinion, the space has to be an Instagrammable kind of place." The building for Revival Food Hall was chosen in part because of its easy-access entry points on each of the building's four sides. All doors feed in F O O D H A L L T A K E A W A Y S F O R E & S P R O F E S S I O N A L S ● Seek basic, flexible equipment like flattops, convection or rapid-speed ovens and possibly combi ovens. ● If using specialty equipment like smokers, make this the primary equipment piece and make sure ventilation is adequate. Consider adjacencies and positioning near operators with similar HVAC needs. ● Work with operators to tailor their menus to just one or two items to improve speed of service and throughput. ● Build out each station with enough prep space and undercounter refrigeration — shared kitchen space in food halls may be small, cramped and busy or even nonexistent. ● Consider dual-performing pieces like refrigerated prep lines that can hold hot or cold items in the flip of a switch.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2018