Services
services
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
Staffing
$200,000-2,000,000
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