The Food Hall projects below are projects developed and/or designed by our Director of Food Halls, Nick Alevrogiannis, during his long tenure with Cana Development, and are representative of the kind of projects we (Renaud Consulting) are currently working on.
what is a food hall?
A collection of culinary concepts and experiences complimented by events and entertainment. Whether you’re an “on the go” mom with kids, student, office worker or just someone who loves unique experiences, Food Halls create a destination for all.
The Evolution of dining
In the early days, dining was singularly focused on the food. But now, customers want more from dining out – they want both good food and a unique dining experience. So, with the Food Hall concept, customers can choose from a variety of cuisines, sit together in a common area and enjoy various forms of entertainment. Giving the customer more is what Food Halls are all about.
REPURPOSING FACILITIES AS A FOOD HALL
While transforming a mall food court (based upon fast food and pure convenience) into a Food Hall (with upscale cuisine and live entertainment) seems like a “natural evolution”, other facilities (like historic buildings, warehouses and even train stations) have also been successfully converted to Food Halls. At Renaud Consulting, we have the vision to identify a “repurposing opportunity” and the skill sets needed to design the Food Hall in a manner that accentuates the character of the facility while, at the same time, providing the customer with easy access to the restauranteurs. Our Food Hall venues provide customers with a certain ambiance that makes their visit more than just the consumption of food, but rather an experience to enjoy and remember.
What We Do
1. Food Hall Development
2. Food Hall Consulting
3. Food Hall Leasing
4. Food Hall Property Management
5. Food Hall Market Management
OUR EIGHT (8) STEPS TO DEVELOPING A SUCCESSFUL FOOD HALL
- Assessment of the physical space and current co-tenancy in the market
- Identifying primary, secondary, and tertiary consumers - Analyzing parking counts (VPD) and traffic patterns - Identifying various metrics to measure strength of the target audience, through residential density, office density and the demographics associated therewith - Identifying the current “players” in the market. Who are the top F&B Brands/Owners?
- Sales of any operator over $10 million, over $5 million, and over $2 million
- What isn’t working in the market?
- What is missing in the market?
MEET OUR DIRECTOR:
NICK ALEVROGIANNIS
Director of Food Halls
Nick has a BA in communications from McDaniel College. His background in the food industry started as a young child born to Greek immigrants who turned Restaurateurs. Nick joined Cana Development in 2012 where he led all leasing and food hall development including projects like Mount Vernon Marketplace (Baltimore's first private food hall) and recently Western Market DC in Foggy Bottom. Nick has worked on more food halls than most people in the country ranging from 12,000sf to 33,000sf ground-up developments.