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The Food Hall Model: Independent F&B’s Pathway to Post-COVID-19 Profitability

Garrick Brown • 5/27/2020

Food Halls (image)

The independent restaurant industry is likely one of the most vulnerable sectors during the global pandemic. Low profit margins make it difficult to survive several months of shelter-at-home orders, which could result in the shuttering of many eateries. But one particular restaurant sector, food halls, may be able to weather the storm better than traditional restaurants thanks to lower operating costs, flexible space designs, and developer/landlord partnerships.

The ability to adapt operations and work in partnership with landlords, lenders, and local governments could mitigate some of the risk for the restaurant industry. For those that may not make it through, the food hall model, with its low cost of entry, could serve as a platform to relaunch many restaurant businesses.

Download the report to read more.  

Authors

Garrick Brown San Francisco Research
Garrick Brown

VP, Americas Head of Retail Research
New York, United States


+1 (916) 329-1558

garrick.brown@cushwake.com

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Phil Colicchio Specialty Food & Beverage New York
Phil Colicchio

Executive Managing Director
Chatham, United States


Phil.Colicchio@cushwake.com

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Trip Schneck New York Retail
Trip Schneck

Executive Managing Director
Baltimore, United States


Trip.Schneck@cushwake.com

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