Press

Nevada Business

This Is Reno

“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...."

"RPM is Reno’s first food hall, Oliverio said, and it is a concept that has swept big cities across the nation in recent years, bringing together several local food purveyors and giving them a cost-effective space to have a brick and mortar... The food hall operator FireTen Hospitality, out of West Palm Beach, Florida, will host alcohol at The Honey Bar..."

"Patrons walking through the entrance will have their senses stimulated by the aroma of food wafting throughout the space, sound coming from a center stage or large LED wall, the hubbub of conversation and laughter, and striking visual colors.... Fireten Hospitality of West Palm Beach, Fla., will serve as the operator and manager of the food hall..."

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Cision US Inc.

Crains Grand Rapids Business

"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...."

"'There's something really special about the Reno culture and community, and we're excited to be a part of it,' said Jeremy Barker, CEO of FIRETEN Hospitality. 'We are committed to showcasing the best of what Reno has to offer: exceptional food and beverage concepts and a unique experience that you can't find anywhere else.'..."

“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.”

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