Press

Nevada Business

STL MAG

“Working with FIRETEN really has been fantastic,” said Doug Wiele... “They instantly understood our commitment to local food operators as the only vendors we will have in the food hall, and they have been working tirelessly to fill the hall with the best food and drink available in the Biggest Little City...."

South Florida-based Fireten Hospitality is curating the lineup of vendors and will oversee operations once the concept is open.
“When we went down this venture, we were very adamant about finding expertise,” Oliver says. “I know how to develop properties. I know how to manage multifamily [developments]. I don’t know anything about running a food hall.” 

Over the last year, the new management company has more than tripled the hall's vendors and plans to redo its programming in hopes of attracting more customers, the company said. "We're glad with how quickly we were able to do this," said Natalie Zabiegalski, the chief operation officer of Fireten Hospitality, LLC. 

DENVER BIZ JOURNAL

CISION US INC.

CRAINS GRAND RAPIDS

"Pompano Beach, Fla.-based Fireten Hospitality LLC will manage the banquet hall, food hall and adjacent outdoor plaza and employ about 56 people.... The group is working with Fireten Hospitality to program the spaces with events like yoga and trivia, and could potentially close off the plaza a few times a year for market or movie events, he added...."

"Pompano Beach, Fla.-based Fireten Hospitality LLC will manage the banquet hall, food hall and adjacent outdoor plaza and employ about 56 people.... The group is working with Fireten Hospitality to program the spaces with events like yoga and trivia, and could potentially close off the plaza a few times a year for market or movie events, he added...."

“We are particularly lucky to partner with FIRETEN Hospitality to operate and activate Commas,” Culpepper said. “Together with the FIRETEN team, we’re seeking out additional food concepts to complete our dining mix and stamp the final two pages in our patrons’ culinary passports.”

SOURCE OF SPRING