Author Archives: filip

For years, Toast POS has branded itself as the all-in-one platform built for restaurateurs by restaurateurs. Its promise was simple: elegant hardware, smart software, and an ecosystem designed to make running a restaurant easier. But beneath the polished branding and … Read More

Food halls are booming, but for many developers, one part of the process remains consistently tricky: underwriting. Traditional lenders are comfortable with fixed rent rolls and anchor tenants—not dynamic, multi-vendor ecosystems with variable rent streams. The result? Friction during financing … Read More

Food halls are more than just trendy gathering spaces—they’re powerful economic engines. When designed and operated strategically, they can transform underutilized spaces into thriving community anchors while driving meaningful returns for developers and property owners. But like any engine, they … Read More

As retail continues to evolve and consumer habits shift toward experiential destinations, food halls have emerged as one of the most compelling asset classes for commercial real estate investors. These vibrant, multi-vendor dining destinations combine the best aspects of hospitality, … Read More

Leasing is more art than science, especially in the world of food halls. The typical restaurateur may excel at menus, supply chains, staffing, and service—but drafting or negotiating a lease often lies outside their comfort zone. Yet that document will … Read More

Food halls are vibrant, high-volume, multi-vendor environments. They’re also complex: multiple menus, peaks and lulls, shared seating, and a constant dance between discovery and throughput. Digital ordering (QR codes, kiosks, and mobile web) turns that complexity into an advantage—streamlining labor, … Read More

When developing a food hall, every square foot matters. The way guests move through the space — from browsing vendors to ordering and paying — directly impacts sales, tenant success, and the overall vibe. Too often, technology decisions are left … Read More

Running a food hall is a balancing act. With multiple vendors, diverse menus, and hundreds of guests walking through the doors each day, operators are responsible for keeping everything running smoothly while ensuring every vendor feels supported and every customer … Read More

Food halls are complex little cities: dozens of semi-independent vendors, shared seating, centralized bars, event spaces, and a landlord who needs clean, audit-ready financials every day. It’s no surprise many halls start out on mainstream restaurant POS platforms like Square … Read More

Opening a food hall is one of the most exciting ventures in hospitality today. Food halls bring together diverse culinary concepts, energize communities, and create unique revenue opportunities for landlords and vendors alike. But the path to opening day isn’t … Read More