Operational Food Hall Design

Feasibility Study

Community Engagement & Outreach

Brand Strategy & Launch Campaign

Financial Modeling

Vendor Curation & Management

Human Resource Management

Fully Integrated Point-of-Sale

Day-to-Day Operational Management

Accounting & Financial Reporting

Bar Operation & Management

With multiple chefs and makers under one roof, food halls can bring in a large amount of food traffic to one location, which in turn will drive revenue. In order to see a higher return on food hall projects, it is important to have an experienced management team who understands the industry.

FIRETEN Hospitality understands that each project is unique, our approach is to thoughtfully curate each distinct location. Food halls are not one-size fits all concepts, they are each a gathering place that represents the community around them. We embrace the culture.

Traditional restaraunt

Food hall vendor

Pre-Opening Costs

Time to Launch

Return on Investment year



1-2 years

3-5 years

10 - 50 People   

$15,000 - $50,000

Less than 6 Months

Less than 1 Year

2 - 4 People

Pros of the Food Hall Model

foot print

2,000 - 8,000 sq ft 

200 - 500 sq ft