Speaking food hall


Artisanal, adj. By derivation and formed in the English language, artisanal refers to crafted food,


beverages, products and services made with skill and often use traditional techniques.


Artisanal is a commonly used term to describe food hall tenants, purveyors, their food and their products. Many are visionaries putting all their resources into concepts they have been developing for years: sous chefs creating concept dining experiences, or established chefs presenting new concepts to their following through pop- ups and limited engagements. They are skilled artisans finding opportunity within the community and the dynamic climate of the food hall structure.


Mise En Place, n. French in etymology, mise en place comes from mettre en place or “to put in place.”


This term refers to the preparation, setting in place, or the initial preparation of equipment and ingredients prior to cooking.


With 190 food halls in the United States by the end of 2018 and a projection of over 300 by the end of 2020, food halls are establishing a permanent place in the commercial real estate space. There are several successful examples of food halls across the country; and where they are successful, tenants are paying a significant premium in rent due to their substantial sales per square foot.


Food halls range in size and form and are difficult to define as a product type. Although the food hall trend is relatively new to the United States, the concept is well established in Europe and Southeast Asia and has been around for centuries.


Fueled by the demand for connection and experience, food halls are providing access to the alluring and delectable world of artisanal dining and “foodie” culture – a culture rich with aromatic language, vivid flavors, and remarkable encounters.


Amuse-Bouche, n. Derived


from the


French language, amuse-bouche directly translates to (that which) “amuses the mouth.” This small dish is typically served as an appetizer before or between the courses of a meal and is meant to stimulate and refresh the palate.


Food halls are filling the experiential retail gap and refreshing the palate of the dining experience. Since many of the tenants and purveyors are local, they are not well known, or well capitalized. Their leases are “bite-sized,” ranging from one to three years. With so many delightful options in one location, consumers can have one, or several micro dining experiences, undoubtedly amusing the mouth.


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