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

Phil Colicchio • 5/27/2020

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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.

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Phil Colicchio Specialty Food & Beverage New York
Phil Colicchio

Executive Managing Director
Reading, United States

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Trip Schneck New York Retail
Trip Schneck

Executive Managing Director
Baltimore, United States

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Jenna Postiglione

Consulting Analyst
New York, United States

+1 212-841-5936

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Jacob Dinetz
Jacob Dinetz

New York, United States

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