2017/18 EDITION WELCOME

Who doesn’t love to eat out? There is always something exciting about being able to choose CONTENTS exactly what you fancy at that moment and for it to appear soon after, as if by magic, in front of you. The smells, the sounds and the people you 04 Food Halls – a definition are with all add to the sense of drama. This isn’t 06 The rise and rise of European just a meal. It’s an experience. Food Markets/Halls And that experience is changing, as the massive 12 Interview – Time Out and relatively sudden enthusiasm for food halls Market Lisbon across Europe proves. Astonishingly, the total number across Europe has already exceeded 16 Future trends: 100, with double that figure (covering 400,000 European Food Halls – Part 1 sq. m) currently in the pipeline. 20 Interview – FoodHallen The opportunity this growth presents also 25 Interview – AvroKO creates something of a conundrum for landlords, shopping centre owners, managers 28 Future trends: and food vendors alike. What should they European Food Halls – Part 2 provide? Where should it go? And how much 32 Interview – London Union of it should there be? We aim to offer some clarity – and also useful food for thought – 36 Top 10 Food Halls over the following pages. 46 Food Halls across Europe directory Bon Appétit! 50 Get in touch Matt Ashman Dr. Yvonne Court Head of Leisure & Head of International Restaurants Retail & Leisure Consultancy

Cover photo: ©Daria Scagliola/Stijn FOOD HALLS – A DEFINITION

Use the term ‘shopping centre’ It would be much easier for the and, from one side of Europe to commercial real estate industry the other, its meaning will be clearly if there was a single, widely- understood. Sadly, the same is not understood term. In reality that currently true for the phrase ‘food is unlikely to occur in the near hall’. The term originated more than future. In the meantime, we can a century ago in the large food at least be clear about what a food sections of European department hall/market is not. Our definition stores. Things have of course excludes venues that are largely moved on since then. The template or exclusively open-air. Similarly, we that has recently emerged in the believe those which sell mainly United States (see p. 30) and which unprepared food fall within the includes a mix of authentically category of the traditional market. prepared food and drink offers, with Standard, more traditional style, an emphasis on communal dining,is shopping centre food courts are the best indication of how European also not included. food halls are developing. Ultimately, though, rather than In fact, the term ‘food hall’ in its focusing too closely on which words modern sense is not yet widely are used, we suggest that what is recognised across Europe, where really important is understanding the word ‘market’ (with its clear the underlying trend: heritage of high quality, fresh produce) is much more common. “diverse freshly-prepared It is no accident that one of the leading European operators authentic food and drink, (Time Out Group) has chosen to enjoyed communally!” use that word in its title. However, we believe that as concepts are developed and refined over the next few years, the use of the term 'food hall' will increase.

4 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 5 Key Trends ›› Demand for European food halls has been consumer-led

›› Travel-savvy younger generation has been a key driver THE RISE ›› European consumers have become more engaged with food through celebrity-chef culture

›› Artisanal and independent food AND RISE OF vendors are the bedrock of new Food Halls

›› Tourism has been an important EUROPEAN FOOD demand-generator – but establishing local custom is crucial MARKETS/HALLS ›› Communal eating has gone from acceptable to desirable

›› Dwell times are increasing – but only if a diverse food and drink offer is provided

›› High quality food is a must – The impressive gothic battlements that his venue’s success did not loyal local customer base, they were place. Regional cuisine, originally and value for money of Castelo São Jorge, high above happen overnight (see Interview, largely invisible to a wider audience. based on the availability of fresh Lisbon, give a stunning vista across p12) its rise in popularity has ingredients (markedly different ›› Operator income is often the western-most city of the nevertheless been meteoric. That began to change with in southern Europe and northern based on drink sales European mainland. Far below, And it is not an isolated case. the arrival of a new millennium. Europe, and similarly from west close to the water’s edge of the From Madrid to Oslo, wherever As early as 2000, markets like to east), has adapted to the ›› Wide variety of locations, Tagus estuary, Lisbon’s most similar food-related venues have La Boqueria, located off Barcelona’s introduction of new foodstuffs From Madrid to from city centre to former industrial zones popular tourist destination is clearly opened their doors they have famous La Rambla tourist street, over time, while still maintaining Oslo, wherever visible. This is not, as you might almost always been met with began to reinvent themselves and strong local culinary identities. As ›› Most food halls/markets have expect, a historic monument like a steady influx of visitors. attract interest from a new celebrity chefs rose in popularity similar food- reused existing spaces, but some the castle itself, or even a modern generation of tourists, residents in most European countries, they venues have been purpose-built addition like the always-busy Traditional food markets are, and office workers alike. Without were quick to capitalise on their related venues aquarium. It is instead Time Out of course, nothing new. They necessarily realising it at the time audiences’ appetite for food-related have opened their ›› Social media has been a key Market, a bustling collection have existed across the European they were responding to cultural knowledge. tool for attracting customers of around 40 different high-quality mainland for centuries, often and demographic shifts. doors they have ›› The European food hall sector food vendors, grouped under building a reputation for providing Demographically, younger people,  is still in the early stages; one roof. high-quality foodstuffs at Culturally, people were becoming more mobile than any generation almost always much more development is likely reasonable prices. Yet towards more interested in all aspects before them and used to eating out been met with Attracting over 3 million visitors the end of the last century they of food – where it comes from, on their travels, began to frequent ›› Experience is king – the a year is no mean feat and while were often housed in dilapidated how it is produced and how it is restaurants and other eateries a steady influx atmosphere of a food hall Time Out Market chief executive surroundings in unloved prepared – and as a result began to when back in their own country. can’t be replicated by on-line Didier Souillat is quick to point out neighbourhoods. While they had a reconnect with their own sense of With higher disposable incomes, of visitors. meal delivery

6 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 7 they were able to dine out more across Europe. It started in often, but were also becoming Mediterranean countries, where more demanding of the type and climate and culture encourage quality of food they were offered. eating out, and in cities with Flavours encountered abroad populations enthusiastic about food began to appear on local menus as innovation. Yet the European food part of an experience-led approach hall revolution has really only just to eating out. begun, with many venues starting to welcome visitors within the last This younger generation was five years. 2014 was a landmark also adept at sharing experiences year when around 10 venues through social media. Food Hall opened their doors for operators were quick to spot the the first time (see European Food Country Profile promotional advantages of these Hall Round-Up, p. 36), including digital communication channels. Mercado de Platea in Madrid, Spain The photogenic nature of high El Nacional in Barcelona and quality food and drink meant that Copenhagen Street Food in While the Spanish may not have operators have been able, often Copenhagen. More than 20 invented food markets, they have at very little cost, to build up large have opened since then. certainly been responsible for shaping followings on Facebook, Twitter, the trend of modern Food Halls. Instagram, Snapchat and other One of most striking things about A total of eight are now trading online portals. the venues that have opened in across the country, including two in Europe to date are how different Barcelona, one in Bilbao and no less The emergence of new generation they are in so many respects. Some than five in Madrid: La Paz (2003), food halls has not been uniform are centrally located, while others, San Miguel (2009), San Anton (2011), Platea (2014) and San Ildefonso (2014).

Madrid’s San Miguel has won many Country Profile plaudits for its innovative reuse of a century-old wrought iron and glass Sweden structure that is now home to 18 food vendors. The privately-owned venue Europe has many cities which include a historic grand structure has been hugely successful and has that was originally designed as a traditional food market. been able to achieve record rents Stockholm is a prime example of a city which has taken as a result. one of these buildings and reinvented it for the 21st century. Östermalms Saluhall on Östermalmstorg in the city centre is What is interesting about Madrid’s currently undergoing major refurbishment by its owner, the city collection is that they are all different, council and the 6,000 sq. m food hall is due to reopen in 2018 ranging from the luxury feel of Platea (a temporary alternative has been provided nearby in the interim). to the vibrant atmosphere of San Anton, which is owned by the city A similar, but smaller, venue opened in southern Sweden in 2016. council. Here visitors choose fresh Malmö Saluhall covers around 1,500 sq. m and is located in the produce from stalls on the ground city centre. As in the Netherlands (see box p. 10), small food floor, before taking their purchases halls are becoming popular in CBD locations. For example, to be cooked to order by chefs in the food vendor Panini has brought together 10 other food providers food units above on the second floor. at its 750 sq. m K25 scheme in central Stockholm.

8 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 9 Scheme Profile Country Profile Koszyki, The Warsaw, Netherlands Poland The Netherlands’ first two new generation food halls, both of Situated on Koszykowa road in which opened in 2014, illustrate central Warsaw and now billed very different approaches to as the Warsaw Crucible, the the same broad concept. A building housing this food hall group of hospitality operators originally started life as market, created Amsterdam’s built in the Art Nouveau style Foodhallen, a collection of early last century. But the 20 vendors, serving food within central part of the property the huge De Hallen renovated was demolished in around former tram depot (see 2009 as part of a failed Interview, p. 20). attempt to redevelop the one hectare site as housing. In contrast, Rotterdam’s new- build Markthal was designed Polish developer Griffin Real from the start by developer Estate stepped in and bought Provast as a mixed-use city the land in 2012. The historic centre regeneration project entrance halls at both ends, that includes a 96-stall ground like Oslo’s Mathallen, are part of Interview p. 20) venues have been Many have adopted business difficulty in securing food vendors which escaped demolition, floor food market, surrounded wider regeneration initiatives for created by individuals or groups models that are based on the venue whose offer is to a high enough were renovated and the whole by 20 shops and restaurants. former industrial areas. Some are of individuals, while the first operator running bar sales which standard. This remains a topical site redeveloped for a mix of The combination of produce completely enclosed, while others generation of multiple food hall provide primary income, with a issue, though some operators uses including shops and an and prepared food, together are partially outdoors, celebrating operators is emerging, including modest cut of the food vendors’ now report lengthy waiting lists art gallery, as well as space with the striking architectural their connection with street Time Out Market and London takings (typically between 10 and for would-be chefs. for events, such as a weekly live structure created by MVRDV markets. Some, like Rotterdam’s Union, owner of London’s Street 20%) adding a subsidiary revenue music gig. Pride of place architects, has delivered a Markthal are purpose-built, while Feast venues (see Interview p. 32), stream. There is widespread The European food hall market is in the new 8,000 sq. m destination that attracts and the majority have taken over spaces both of which have ambitious recognition that food prices should likely to experience unprecedented complex, which opened retains up to seven million previously occupied by other users. growth plans. Pioneering brand offer value for money, so at present growth over the next few years. in 2016, is the collection visitors each year. Some operators concentrate solely Eataly, which opened its first there is less variation in consumer Key themes for this period, and of around 20 food vendors, on food and drink, while others venue in its native Italy in 2007 pricing than in the traditional the impact these will have on real who serve a wide range of Smaller venues like have configured their space flexibly is considering further European restaurant sector. Food vendors estate owners, are examined cuisines from Palestinian Rotterdam’s Fenix Food to allow for live music festivals and expansion after opening in are almost exclusively small, further on p. 16-21 & 28-33. The falafel to local specialities like Factory and Amsterdam’s other types of performances and Moscow in 2017. Another venue independent traders. And all huge potential of the sector home-made grilled sausages. Market 33, housing between cultural celebrations. is already in the pipeline in Paris, operators agree on one thing: that promises plenty of excitement. And, The scheme provides seating three and nine food vendors, due to open in 2018. the quality of the food and drink like Lisbon, many more European for over 1,200 diners and have become very popular, Street food is openly embraced should be first class. cities may well see their traditional three bars provide liquid particularly at lunchtimes, in some venues, while others have There are also important similarities. tourist attractions vying for the refreshment, including a when they draw in local office opted for a more upmarket, chef- Intensive use of social media Like any emerging sector, there top spot with this new generation very popular Bavarian-style workers and tourists alike. led approach. In some cases, such (as noted earlier) to draw first-time have been teething problems. of food venues. beer hall. as Amsterdam’s Foodhallen (see and repeat custom is universal. One of the most common is a

10 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 11 INTERVIEW TIME OUT MARKET LISBON

With a track record that includes Turns out that was a very shrewd successfully running food halls for global move, as Time Out Market Lisbon is retail icons Harrods and Selfridges, as now the city’s top tourist attraction. well as growing the Hakkasan restaurant Yes, we attracted over three million group, Didier Souillat is widely respected visitors in 2016. When people ask if across the industry. Now facing a new I’m surprised by how well Lisbon is challenge, he tells us what moved a doing, I have to point out that it took just publishing company to enter the food 18 months to achieve positive EBITDA. and beverage sector, why size matters And I have no doubt that the fact tourist to food hall operators, the importance visits to the city as a whole rose by 13% of curating a mix of food operators to last year also gave us a helping hand. generate repeat business and discloses which vegetable he absolutely won’t touch. For us it is all about Didier Souillat How do you sum up Time Out Chief Executive, Market to people who don’t know it? the mix, appealing Time Out Market It is a food and cultural market, based on editorial curation – that’s what makes to 7 and 77-year it different. olds alike – that’s

Different in what sense? what creates repeat the reasons for that is that since we are posting pictures of incredible food The market is a physical representation business. opened in Lisbon in 2014, we have served on proper china Time Out of what Time Out magazine and its digital actually changed only a few operators. branded plates. equivalent is, which gives the company We suspect some artful management a 360-degree view of the market. also played a large role. How does How important are the types Lisbon was the first. Now other Time your business model work? of food are on offer? The only operators Out Markets are in the pipeline. So, in a way this was We run the beverages side and hire third For us it is all about the mix, appealing who will survive In 2016, we’ve said our aim is to open in a natural progression? parties to look after security and to 7 and 77-year olds alike – five global cities within five years. Lisbon Yes, Time Out is a hugely well-known cleaning. Basically, we provide that’s what creates repeat business. are those with is already open and we have four more in brand, originally for the magazines and everything that allows the chefs The communal aspect is also important. the pipeline. Miami, USA and Porto, now increasingly on its digital platform. to concentrate on what they excel at Being able to eat democratically, authority. Portugal are both scheduled to start It allows us to directly be in touch with and what they love to do - cook. We then and still enjoy good quality food. Operators who trading in 2018, with Boston, USA our readers. take a percentage of their takings. following in 2019. Our plans for London, And we’d hazard a guess that a digital are too small UK have been turned down by planners, That makes sense, though we The fact that the market is curated publisher was quick to use social but, with the landlord’s support, we are wouldn’t have guessed you would suggests an active management style. media to the max. will become appealing that decision. However, we choose Lisbon for your first venue. To be able to move fast and change The best PR we have is people from can’t say how long that will take. To be fair the decision to start in quickly you constantly need to pay abroad, like the UK and France, visiting obsolete and Lisbon was essentially opportunistic – attention. Our food operators all trade the Lisbon market more than once. Their disappear. Difficulties in London aside, where the landlord wanted a tenant and the under one-year renewable licences and use of social media and word of mouth might the company head to next? local Time Out editor made a bid. we have a very long waiting list. One of is super-important to us. Every day they We will consider new global destinations.

12 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 13 Quick Questions DIDIER SOUILLAT

FAVOURITE FOOD HALLS: Hawker Centres, Singapore (for the smells).

Depachika (department store basement food halls), Tokyo (for the visual impact).

FAVOURITE MEAL: Japanese – it’s always about quality and looks, plus its healthy.

FOOD YOU’D BUY ON A MARKET STALL: Spices – anything that reminds me of the South of France.

FOOD DISLIKE: Beetroot – everything about it! So far it has certainly been easier for us Large sites tend to be outside the not just as revenue driver and take into to do business in the USA! Wherever we city centre. Are you OK with that? account the impact of everything around RATE YOURSELF AS A HOME go, it has got to be a foodie city – there’s If you want to be open seven days a week, us. And because our food vendors operate COOK (WHERE 1 = DANGER no point otherwise. We’re all about you need to be central – it’s as simple We are finding with significantly lower overheads that TO PUBLIC HEALTH AND 10 = serious food and known chefs. We need as that. I admit that finding 2,000- makes it interesting for everyone. The CELEBRITY CHEF STATUS): tourists, but we also need people who 3,000 sq. m in a central area can be that landlords can price point needs to be reasonable for 8/10 probably – depends live and work in that city. difficult, but you need to be where people the consumer and we believe high quality what’s in the fridge can find you easily and after all, Time Out consider us as a doesn’t have to be mean high cost. (Lesser-known fact: Didier If you are targeting a lot of people, is a brand that is all about making the is a classically-trained chef). that means the venue needs to be most of the city. Street food can be footfall generator, You won’t be drawn on which cities reasonably large. anywhere, however serious food can’t not just as revenue are next on your hit list, so how do FAVOURITE The only operators who will survive are just be destination-led, it needs to be you view Europe as a whole? EUROPEAN CITY: those with authority. For us that means in a communal place. driver, and take into It has very good prospects for the next This is really difficult as having a minimum of 15 vendors and a few years. Portugal is just the beginning. I travel so much and see floorspace of 2,000-3,000 sq. m. Food Central sites are certainly accessible. account the impact There will always be demand from so many new exciting places hall operators who are too small and not However, they usually come with of everything people who want to eat good quality all the time. OK, I have to go on top of their game when it comes to a much higher price tag. sfood together. with Lisbon – it’s pretty cool quality of food will become obsolete Yes, but we are finding that landlords around us. and looks good. and disappear. can consider us as a footfall generator, www. timeoutmarket. com

14 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 15 find that they have a receptive audience already on their doorstep. Key This well-travelled customer base of young people is particularly Trends switched on to the food culture issues mentioned above – ethical ›› Consumer interest in food is a production, provenance and long-term trend - it's here to stay sustainability are significant factors affecting their decision on where ›› Eating out is set to increase EUROPEAN and what to eat. New generation in many European countries food halls, with their inclination towards independent food vendors ›› Demand will come from tourists, and suppliers, can adapt easily office workers and local residents and quickly to the latest consumer FOOD HALLS ›› Diners are looking for demands. Part 1 unique experiences… RISE OF THE FOOD ›› …and plenty of choice & BEVERAGE SECTOR Oxford Economics figures show ›› Food offers will need to change While the development of new below the most significant of these produced food, including top that eating out is on the increase. regularly to remain current generation food halls across Europe from a commercial real estate quality, local ingredients with a Average annual growth of ›› Top quality, ethically-sourced may no longer be described as perspective, along with some of the clear provenance, built into their consumer spending on eating out food with a clear provenance embryonic, it is most certainly still in challenges which may arise. DNA as standard. in Europe ran at over 4% in the is non-negotiable the early stages. We estimate there decade to 2016. In the short term, are approximately 100 food halls One factor cannot be overstated: DEMOGRAPHIC SHIFTS food halls will enjoy a grace period ›› Social media will be a key either already open or currently the success of individual food halls People are travelling more than as consumers flock to enjoy their technology for attracting under construction in Europe’s will be directly related to the ability ever before and the overall number novelty value. The most successful and driving footfall major cities. of their operators to quickly and continues to rise. The impact of venues will be those that manage accurately identify and react to the this on food halls is two-fold. In to capture that interest on an From Madrid to ›› Food Halls are likely to Our research suggests that the rapidly changing trends influencing the short term, travellers are on-going basis, particularly in become integrated into wider Oslo, wherever developments, including potential for growth is huge. At their customer base. increasingly attracted to food the longer-term, as traditional shopping centres, public least 200 venues, totalling over destinations. Operators have restaurants may begin to actively similar food- realm improvements and 400,000 sq. m, are in the pipeline expressed surprise at the number compete for their custom. FOOD CULTURE transport hubs for delivery within the next decade The demand for new generation of tourists heading in their direction. related venues in cities including London and food halls is no fad. It is a long-term MACRO-ECONOMIC FACTORS have opened their ›› Location will be important, Paris (see City Profiles below). trend. The interest from consumers Longer-term, when travellers The European economy is currently but curation of the space That number could increase in how their food is sourced and return to their home (or adopted) slightly outperforming many doors they have will be more so substantially if food halls become produced has quickly become countries, they are likely to continue economists’ forecasts. However, integrated into existing buildings. embedded into many national to seek out the food-related the health of national economies almost always ›› There will be failures, but… cultures across Europe. Celebrity experiences they enjoyed on their varies considerably throughout ›› ... visionaries will be rewarded – How quickly these new food halls chefs may come and go, but the travels locally. This is particularly the continent and the present low been met with what seems implausible will appear and what form they interest they generate in food will relevant to food halls sharing space volatility levels are no guarantees a steady influx today could be tomorrow’s are likely to take will depend on a be a constant. Food halls should with other uses (for example, within for the future. Conventional wisdom NBG (Next Big Thing) large number of factors. We outline have a diverse offer of ethically- shopping centres), who may well on the impact of economic shocks of visitors.

16 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 17 City Profile TECH London TRENDS

Only five years ago there were no new generation food halls in To what extent technology will disrupt London. The arrival of Street Feast the future food hall environment is an began a process of change that is intriguing, and largely unknown, prospect. steadily gaining momentum. Current systems like digital food ordering Now under the umbrella of London and order management will have an Union (see Interview p. 32) Street obvious place, for those who wish to use Feast currently operates at four them. Interactive apps that allow users to sites across the capital and has choose and pay for their food beforehand several more in the pipeline. Its and have it presented to them when they latest venue opens in late November arrive at the venue are equally possible. 2017 as part of the Winterville But, given that human interaction, with temporary festival site on Clapham fellow diners or food vendors themselves, Common, south London. is an important part of the food hall Both London Union and Time experience, automation such as robo- Out Market have attempted to cooks or robot baristas may well be secure and open large venues in limited. former market buildings on the However, social media platforms eastern edge of the City of London have been enthusiastically adopted at Smithfield and Spitalfields on consumer spending says withstand challenging economic the food halls which have opened being slightly off the beaten track by operators, where they play a crucial respectively and both have been consumers will spend less. However, headwinds. to date (including Time Out Market could be a positive advantage, as role in marketing. Shopping centre frustrated by planning or land the experience of the last global Lisbon) have successfully traded food-loving locals and tourists alike landlords and others who already have ownership issues. However, the fact financial crisis was that although total Even in relatively positive economic from more peripheral locations and seek out less mainstream venues. sophisticated social media architecture that these groups are keen to open consumer spending fell, it was times the operators of modern have become destinations in their in place will be able to deploy it up large amounts of space in the big-ticket items (such as foreign European food halls have been own right. BUILDING TYPE effectively with any food hall operation capital demonstrates how far the holidays or large furniture purchases) keen to ensure that their venues The majority of new generation they choose to incorporate within their sector has come in a short space that were hit hardest. Leisure deliver high quality food at While central locations will food halls in Europe are housed scheme. of time. activities were less affected as affordable prices. This focus on undoubtedly benefit from better in second-hand structures. Some And with more than 16 food consumers opted to spend their excellent value is therefore likely transport connections, equating of these are historic market halls halls proposed, there is potential limited out-goings on what they to remain a constant, whatever the to a potentially higher footfall, (like Stockholm’s Östermalms rather than the other way round. for new food halls in the city like perceived to be affordable luxuries. prevailing economic conditions. food halls which are situated in Saluhall) re-purposed for a slightly And in large-scale urban never before. As the sector becomes Eating out was one of those luxuries. other areas will not necessarily different role, but many are existing regeneration projects building more competitive each venue is LOCATION find themselves at a disadvantage. buildings that have been given in a food hall from scratch could increasingly likely to focus on Food halls which can swiftly Some operators, like Time Out As existing operators have already a new lease of life. We believe prove to be an attractive option differentiation and how it can concentrate their attention on Market (see Interview p. 12), found, their customers are that as the food hall concept for landlords and food hall develop one or more USPs to a certain visitor segment (for are targeting central locations a persistent and passionate evolves, new-build properties operators alike. allow it to maintain or grow its example, local residents) if another as they believe this will deliver them crowd, so as long as the venue will become more common, market share. segment (such as tourist visitors) the greatest number of both tourist is adequately marketed it should be not least because the space is affected will be best-placed to and local visitors. However, some of well-patronised. In future, can be designed for its operator,

18 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 19 look for them. The idea was new to a lot of people, and they were quite frankly INTERVIEW hesitant, as they weren’t sure it would be a successful concept. Now we have a total FOODHALLEN of 20 venders operating within the 1,200 sq. m Foodhallen. Additionally, we have a pop-up vendor, that changes every few Serendipity played a large part in months. We considered adding more food the creation of the first indoor food vendors, within the same total floor area, market in the Netherlands. But trained but we’re happy with it the way it is now restaurateur and co-founder of and expect it to remain unchanged over Amsterdam’s Foodhallen Chong Chu, the coming years. hasn’t looked back since his venue opened its doors in late 2014. Here he How vital to your business tells us why location is paramount, is the mix of food vendors? explains the importance of maintaining People get bored really, really fast. an eclectic mix of food vendors and This means you need to go along with reveals why he doesn’t rate himself trends and serve things people want to as a home cook. eat – at the moment it is all about healthy food served quickly. It’s important to How do you sum up Foodhallen have different and, ideally, unique to people who don’t know it? concepts. The combination of vendors is Chong Chu We describe it as a social concept where very important. It’s no good having three Co-Founder, you can have good food and drink or just burger providers and two hotdog traders Foodhallen, Amsterdam grab a quick bite. It’s like a street festival, next to each other. We specifically avoid but permanent. major chains. In any case, we find it easier to attract people who are based Is it true that the idea for Foodhallen locally. Unlike the early days, we now came about purely by chance? have vendors approaching us. We Yes, absolutely. We were on holiday in currently have around 50 vendors on our Spain and happened to visit Madrid’s waiting list. Mercado de San Miguel (see p. 48). My first thought was: ‘This is a genius That’s a good problem to have! idea’. My second was: ‘Why hasn’t anyone We believe that if we’d opened in a How does your business model work? done this in Amsterdam already?’ brand-new building it just wouldn’t We own all the bars (a main bar, plus have worked, as everything would have speciality satellite bars for beer, wine and How long did it take to turn that been too new and what it actually needs People get bored gin) and the revenue from those is our spark of an idea into reality? is a rough edge. When we saw De Hallen main income. We also take a 10% share In total it took around two years to (The Halls), a listed 22,000 sq. m former really, really fast. of food vendor takings. They sign a refine the concept, as we were fitting tram depot complex, we knew we’d found two-year contract with us, at the end of the new venture around our day jobs. a perfect fit. The local authority was quite That means you which we review their performance First, we honed the idea, then we worked co-operative and the neighbours were need to go along and development prospects. So far up a business plan and finally we were really supportive – they didn’t want we’ve only changed eight vendors ready to look for a venue. a nightclub there instead and they saw with trends and (excluding the pop-up operators). the potential of what we wanted to do. Did you have a specific building serve things people Describe a typical Foodhallen or area in mind? How easy was it to bring want to see. visitor for us please. We always thought we needed to start in in food vendors? We estimate that we now attract around

Amsterdam. Location is very important. In the beginning we had to go out and 700,000 people annually. In the summer Photo: ©Ossip van Duivenbode

20 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 21 We’re already talking to shopping centre developers. The vibe would be totally different, but we think Quick Questions we could make it work. CHONG CHU

FAVOURITE FOOD HALLS: Mercado San Miguel, Madrid (the building is really special season we believe that roughly three- abroad, to do something similar in cities and the place has a great quarters of our visitors are tourists, like Berlin and Paris. For us it’s too early ambience). though the proportion of locals goes up to to go outside the Netherlands. In the last around 40% over the winter. Locals stay three years we’ve seen growth, both for Borough Market, London longer (on average three hours) and Foodhallen as a company and the (I like the mix of retail spend more on drinks, while tourists individual vendors. I’m amazed that and eating). tend to come by for a quick lunch and there is still growth after all this time. spend less, but there are more of them, FAVOURITE MEAL: so it balances out. Lunchtime (midday We might see more Foodhallen Love all Italian food, to 15:00h) is always busy, as is the across the Netherlands though… plus Asian concepts. evening (19:00h to closing). The food We have looked, but nothing has been vendors are obligated to remain open decided for now. We would consider FOOD YOU’D BUY until 22:00h; after that, it’s up to them. larger cities like Rotterdam, Utrecht and ON A MARKET STALL: Maastricht. I’m not sure if it will happen, Fresh and dried sausages. And how do you interact with them? but then again if we find something We use a mixture of marketing tools. suitable we could go for it very quickly. FOOD DISLIKE: We’re in a number of travel guides, Nothing I don’t like – I like work with the city’s tourist promotion And what about a Foodhallen to try out and experience agency ‘i Amsterdam’, various websites in a shopping centre? lots of things. and travel bloggers and of course do We’re already talking to shopping centre plenty on social media. developers. The vibe would be totally RATE YOURSELF AS A HOME different, of course, but we think we COOK (WHERE 1 = DANGER What elements of your venue could make it work. The key issue for TO PUBLIC HEALTH AND 10 do you think generate repeat us is how we retain our independence. = CELEBRITY CHEF STATUS): business for you? 2/10 (I’m really not fond of It’s a great social environment. People How do you see Foodhallen cooking – when I do, it’s a like the atmosphere and the temporary evolving by 2020? simple pasta dish for the kids). events. Foodhallen simulates a food For the coming years it won’t change festival, but has the advantage that it’s a lot – but we need to keep looking at FAVOURITE EUROPEAN always there. trends, be flexible and able to change CITY: Paris – I lived there for and adapt to demand. six months and it feels a bit So, what’s next for Foodhallen? like a second home

We get a lot of people asking us to go www. foodhallen. nl Photo: © Daria Scagliola/Stijn Brakkee

22 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 23 INTERVIEW AVROKO

An accomplished design director, understanding was critical for me when Tom Chalmers has extensive experience trying to transport the DNA of the in the hospitality and food and beverage market to a new venue. I spent six sectors across the globe. He has worked months working closely with the for big name firms like Skidmore Owings scheme architect ISA. & Merrill, Grimshaw and Gensler, as well as boutique practices. After an extended What struck you most about the period living abroad Tom has returned Lisbon operation and what challenges to the UK. Here he tells us of his did you identify in transferring its impressions of food halls in the United essence elsewhere in Europe? States, suggests what factors will transfer Time Out Market is pretty high end, well from Mediterranean food markets to other parts of Europe and admits which food he’ll only consider after a heavy night out. Tom Chalmers In northern Managing Director, You moved back to the UK with your AvroKO family from the United States nearly Europe the space two years ago. What prompted the move? needs to be heavily I was working on Timber Cove Inn, conditioned. Sonoma County, California and by chance met one of AvroKO’s four partners. We Controlling the just got chatting and I mentioned I was considering relocating and he mentioned atmosphere is quite the firm wanted to set up a London office. It was good timing. complex – but it’s very important And the London office has been up and running for 18 months now. for customer What have you been up to? One of the first projects I got stuck into experience. was Time Out Market London at Spitalfields (see p. 45) with proper dishes, cutlery and wine glasses and a very clean environment. Were you familiar with The cooking academy is very popular. the first market in Lisbon? All of those kinds of things can be I’d obviously heard about it, but I then transported quite easily. In fact, spent quite a bit of time at Time Out I’d say 9. 5 things of 10 can be moved. Market Lisbon, so that I could really The remainder are factors like customer get to know how the space is organised mindset – that can be very different. and the ethos of the place. That But the biggest hurdle is the climate.

24 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 25 In Lisbon it is pretty warm and sunny And now you’re back in London, all year round. However, in northern where do plan to take the business? Europe the space needs to be heavily I’ve already grown the office from one conditioned. Controlling the atmosphere Maintaining to seven people. Right now I’m working is quite complex – but it’s very important a contextual on a venue due to open in London next for customer experience. year and have just started on a project reference from in Warsaw. While I was out there I And what else have you been discovered a food hall with a great local working on? history is crucial. menu, wide selection of dishes and easy A cool members’ club in London, access to beverages. You can move with a cosmetics brand interior, and a major The key is to your food and drink anywhere within mixed-use redevelopment taking place tap into peoples the venue so you can really experience in Auckland, New Zealand. Plus, we’ve it properly. just finished on China Live, a 2,000 sq. m emotional needs Chinese food hall in San Francisco, USA. – and that’s going Any other food hall experiences Quick Questions that are relevant? TOM CHALMERS Having lived in the United States to be different for Some time ago I was involved in a hotel until recently you must have project in Melbourne, Australia, and witnessed first-hand the fast-paced tourists and locals. spent some time there. I was struck by FAVOURITE FOOD HALL: growth of the food hall scene there. their very modern interpretation of Depachika (department store When I first went to Gotham West Market, food halls (not to detract from historic basement food halls), Tokyo, New York, it changed the paradigm a bit for examples across Europe), but I was which is mindblowing, because me – all the cool kids were under one roof. bowled over by the acoustics, smells of the sheer array of offers. The design was fantastic. I remember and the overall atmosphere. thinking: wow – what a different FAVOURITE MEAL: experience (I should mention that Those experiences must be invaluable Mediterranean food – I’m a although it was designed by AvroKO, for you on projects going forward. sucker for fresh fish and salad. I wasn’t working there at that time). I’ve been approached by developers Then when Eataly opened in New York, involved in the many food markets FOOD YOU’D BUY that was truly eye-opening. There were planned in London. From my ON A MARKET STALL: independent operators going into these perspective, I’m keen to get in the door Fish or meat – especially tuna spaces, which had never happened before. early enough to really influence the or any freshwater fish. finish, as historically interior design is It’s important for me to have a valid input If you’ll pardon the pun, what are the brought into a project quite late. into massing – how moving through the FOOD DISLIKE: key take-aways from those food halls Greasy fried food – maybe OK that could be instructive for those What can you bring to a food hall space emotionally affects people. for a hangover, but still messy. creating similar venues in Europe? project by being involved early on? Ha, ha, well good service is something we If you want to create a great historic RATE YOURSELF AS A HOME can always learn from. The food halls environment you need to expand or for temporary events. Addressing Market in London is so popular – it gives COOK (WHERE 1 = DANGER there are very attentive and customer- compress the space. It’s important for me different operational needs is also crucial you a bit of London. The key is to tap into TO PUBLIC HEALTH AND 10 driven. It important to transfer that to have a valid input into massing – how – creating an intimate environment for people's emotional needs – and that’s = CELEBRITY CHEF STATUS): across. moving through the space emotionally breakfast, but conversely ensuring the going to be different for tourists and 6. 5/10 – I have my moments! affects people. space doesn’t feel cramped at lunchtimes locals. Tourists are becoming more What took you to the US originally? and evenings. educated about food and beverage and FAVOURITE My family moved there just as I was And what are the key design aspects want a heightened local offering. So, in EUROPEAN CITY: finishing studying interior design at when creating a new food hall? Can you identify a key ingredient for Spain, for example, instead of paella they Seville – I have family there; university. I was lucky to land an Adaptability is really important – how a making a food hall successful? want seafood, but with a Japanese twist. it’s a very honest place with internship with Skidmore as soon venue changes – spatially, acoustically, Maintaining a contextual reference from a great heritage. as I arrived stateside. lighting – over the day and how it changes history is crucial. That’s why Borough www. avroko. com

26 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 27 City Profile Paris

As a world-renowned capital of gastronomy, with a tastebud- tingling array of restaurants EUROPEAN and traditional food markets it is perhaps less surprising that Paris has so far seen relatively little activity from new generation food FOOD HALLS hall operators. Although La Grande Epicerie, the French equivalent Part 2 of Harrods food hall, has been modernised since it opened in 1978, it remains focused largely on gourmet produce. SIZE is divided into just four food zones, and positioning of seating areas are gifted innovators will be hint of homogeneity. However, things are about An important part of the draw of a suggests that alternative practices must be carefully judged, particularly valuable to operators as to change for Parisians and Paris- food hall is the variety of food on are feasible. as it is a crucial consideration they will be able to create new BUSINESS MODEL bound travellers alike. Italian offer. How that variety is translated when communal dining is such an dishes to maintain interest. This Larger operators who typically lease operator Eataly, which now has into the number of food vendors is Larger operators like Time Out important part of the experience. will be easier for operators than a whole venue and then 20 venues in Italy, as well as others currently a matter for debate. Market and London Union are Design experts (see Interview p. 24) physically changing their vendor assign pitch licences to food worldwide (see European Food Hall Operators of larger halls suggest typically considering sites of brought into a project at an early line-up. This may explain why vendors have found that operating Directory, p. 47), is due to open a that 15 food vendors is a minimum between 1,500 sq. m and 2,500 sq. stage can advise on how to optimise although many current operators the bar sales themselves and taking 4,000 sq. m outlet on the city’s – without a critical mass they m, but the venues that have opened customer flows and interaction. typically offer short-term licences only a small slice of vendor takings historic Marais district on Rue suggest venues will struggle to across Europe so far have fitted into (one to two years for established allows them to run the business Sainte Croix de la Bretonnerie in survive. However, we believe that a wide range of floorplate sizes. In FOOD VENDORS cooks) there has been remarkably profitably. In this model individual 2018. size is related to the local market. In future we suggest that just as a Whether celebrity chefs or little churn. vendors may be restricted from Also due to open in 2018 smaller cities, or districts of big select number of food vendors can passionate street food cooks are selling drinks as the food hall is Franco-Belgian developer cities, a venue with fewer than 10 still be viable, smaller size in charge of the kitchen, the key A potential challenge for operators, operator drives footfall to its Bannimo’s Gare du Sud scheme. vendors could be successful if floorplates, particularly for food halls expectation from European food as food halls become more own bars. This often represents the A 420 sq. m food hall will be correctly positioned, as Altrincham which are part of larger schemes, hall visitors is always the same: widespread, is how to secure top operator’s primary income stream. incorporated in the 3,000 sq. m Market House on the edge of could work equally well. top-quality food. However, food quality chefs. And as branded redevelopment of the city’s Manchester (nine food vendors in excellence is just the start. chains is anathema to food hall We think this model is likely to former southern railway station. 400 sq. m) demonstrates. Although While there is obviously a link Consumers expectations for new consumers, operators of multiple become common (if not universal) it employs 200 staff, the fact that between the number of vendors and and unique flavours and textures venues may well have to find ways as the sector develops in Europe. El Nacional in Barcelona (see p. 39) floorspace occupied, the amount are high. Food vendors who of scaling vendors that avoid any The template also works for

28 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 29 retail and leisure uses moves steadily towards the latter.

Care will need to be taken to create the right kind of environment for the emerging generation of food- conscious consumers and good design will play a large role in this. We do not believe that retro-fitting a food hall in vacant retail space will typically work. These are major space users and need bespoke environments to be truly successful.

Landlords (of shopping centres or any other use type that is proposing to share space with a modern food landlords who take on the role of maintaining good relations with hall) will probably choose to lease of operator. We have seen that local communities from an early the operation to a third party or drinks-led sales are increasingly stage. Similarly, for future large- employ an experienced individual important in food halls, where their scale urban regeneration projects, in a management contract-type availability increases dwell-time and landlords/developers would be arrangement. Top-performing therefore spend. well advised to calculate and food halls will need active and highlight to the relevant planning constant curation to ensure that has been home-grown. New York remains at the forefront PLANNING authority the considerable the mix of vendors, menus and US What is particularly instructive about of this movement, with over 30 food As many new generation European economic benefits a food hall can additional offers is optimum the US experience is the willingness to halls already operating and at least food halls have inhabited renovated bring. at all times. TRENDS adapt the concept as a partner use within 15 more in the pipeline (either under buildings in regeneration areas shopping centres. Unlike in Europe (see construction or planned) by 2019. operators have generally found that INTEGRATION WITH MIXED- EXPECT THE UNEXPECTED Definition, p. 4) the term ‘food hall’ was However, the trend is taking off across the local authorities have been USE SCHEMES, INCLUDING As the European food hall journey Inspired by European upscale food until recently synonymous with ‘food US beyond just global gateway cities to supportive and in some cases local SHOPPING CENTRES AND has only just begun, it is possible markets, operators in the US, not only ran court’. These functional food spaces with secondary and tertiary markets as diverse communities have also added their LEISURE EXTENSIONS that unforeseen twists and turns with the idea but turned it into their own. a homogenised line-up of chain fast-food as Salt Lake City, Utah and Boise, Idaho. voice (as in Amsterdam’s Existing food hall operators will present themselves over the With a similar demographic background to operators had been a US shopping centre While there were just over 100 active food Foodhallen, see Interview p. 20). report that they have already coming years. These could be to Europe (a rise in food appreciation as a staple for decades. So, the arrival of hall projects in existence throughout the However, not all operators have had had discussions with developers the benefit or detriment of the cultural trend and an enthusiastic independent food vendors, providing fast, US one year ago, there are now close to positive experiences. For example, about incorporating their concept sector. Landlords and operators millennial generation leading the throng yet cooked to order, meals in bespoke- 200 in operation. Between projects Time Out Market’s plans for a venue into future shopping centres. who can not only spot trends as of potential customers) the US market was design settings was almost revolutionary. currently under construction and those next to the historic Spitalfields Some are convinced that their they are breaking, but can also well-positioned to respond to the food hall Schemes like Gotham West Market that have been proposed, it is entirely Market in London have stalled due model could transition effectively. anticipate the future demands of an revolution. Although European operators in New York (1,000 sq. m) and Revival within the realm of possibility that there to planning and licensing issues. We agree, as the US experience (see ever-demanding customer base, will have a foothold in the US market – Eataly in Chicago (2,400 sq. m) have been may be as many as 400 food hall projects box p. 30) suggests, that food be best placed to take advantage of got on board in 2010 and Time Out Market enthusiastically received by consumers open in the US by 2019. Whether such experiences prove to halls could play an important part one of the leisure and hospitality has two schemes due to open in the US in and a growing band of tourist be isolated cases remain to be seen, in the tenant mix of future shopping industry’s most exciting trends. the next two years – much development visitors alike. but they highlight the importance centres, as the balance between

30 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 31 INTERVIEW LONDON UNION

City lawyer turned bar operator and Market (currently a dilapidated historic restaurateur Jonathan Downey has built building in central London) would be up London’s popular Street Feast food perfect for this. It would be a tragedy if market brand across multiple venues in Smithfield becomes just a museum rather the city. In 2015, he teamed up with than a thriving food market as well, that Henry Dimbleby, co-founder of could bring 9-12 million visitors to that successful UK restaurant chain LEON, area – it would change the reputation and to form parent company London Union to centre of gravity of London. further develop the food market business. Here Jonathan tells us what he makes It would also be much bigger of modern American food halls, why than anything you’ve done to date. London Union is looking for longer-term What is your preferred size for new commitments from landlords, what venues (apart from Smithfield)? 'terraforming' means and reveals which Yes, Smithfield could be up to 10, 000 sq. alcoholic beverage he just doesn’t get. m. Dinerama (Street Feast’s most Jonathan Downey well-known venue) is 1,800 sq. m, CEO and Co-Founder, How do you sum up Street Feast including mezzanine space; Hawker London Union to people who don’t know it? House, Canada Water is 3,000 sq. m We call our venues ‘street food night inside and 1,500 sq. m outside, while markets’ and ‘street food arenas’. Giant Robot, Canary Wharf is just 1,000 Keeping it fresh and new seems Assuming you have a full We’re doing something that no-one sq. m. I’m not sure we’d do that again, to be an important part of the complement of food vendors, how else is doing at the moment. We don’t as now we’re not looking at anything food market scene. does your business make money? call them food halls though – that’s less than 1,500 sq. m and ideally, Millennials are always looking for the Three ways: we run all the bars, we get We’d like to take a very American term and tends to something around 2,500-4,000 sq. m. next thing. Things become old after three a 10-20% share of vendor takings and we belong mostly to the daytime. or four years. So our food vendors start have a modest door charge after 19:00h, over (food and Some people associate Street Feast with a six-week trial, then move onto though that’s mainly to filter out time beverage) space So, you’re familiar with the huge with edgy locations and are surprised a three-month licence and a rolling wasters. It’s a strong business model, growth of food halls in North America? to find one in the shiny surroundings licence after that. based on high margins and low in office buildings – Oh yeah, some of them are gigantic and of Canary Wharf. staff costs. really impressive. Places like Revival, We went to Canary Wharf because But only if they cut the the beauty of what Chicago; Reading Terminal, Philadelphia; we were offered a very special space. mustard with you presumably? Yet you can invest large sums Ponce City, Atlanta and Grand Central It always makes a difference to me if Actually, finding enough good quality in what are temporary spaces. we do is that we Terminal, Los Angeles. a landlord is keen and supportive like people on the food side is a real challenge Yes, we’ll have spent nearly £1 million can rotate the Canary Wharf Group were. In fact, at the moment. We had a golden at Hawker House over two years and Wow, you get around and certainly we’re keen to do more like it and take generation who have now moved on just about broken even. That doesn’t offer and keep it know your US food halls! Could over some of the larger and more to bricks and mortar. The thing is, the make much sense on the face of it, ‘big’ work in London, too? traditional food & beverage spaces concept doesn’t even have to be new, it which is why we aren’t going to do fresh and new. Definitely and I would love to do a mega in office buildings – the beauty of just needs to be consistently good. There two-year pop-ups any more. We’re food market in London. It’s well known what we do is that we can rotate is definitely room for someone who can now looking for longer-term leases, that we have suggested that Smithfield the offer and keep it fresh and new. produce brilliant burgers, for example. with a minimum of five years.

32 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 33 You’ve also put some areas, venues each year for the next few years. Quick Questions like Lewisham (Model Market), It would be good to have 10 by 2020. JONATHAN on the map. DOWNEY I call that ‘terraforming’. When what As a Mancunian would you like you do also brings other things into an to have a venue in Manchester? FAVOURITE FOOD HALL: area. But that can also be expensive for I’m really keen to do that, in fact we DeKalb Market Hall, Brooklyn, us, so I’m not sure how much of that have some space there we’re already USA (it does a cracking job we’ll do in future. looking at. Apart from Manchester on food and design). we might also weigh up somewhere And how much do you like Bristol. It needs to be a city where FAVOURITE MEAL: know about your customers? people are really into food, and where Anything from Breddos We’ve just done some work looking into you can find good local operators. (London-based food brand) that. Some 70% of our crowd is under 35 – amazing fresh Mexican food. with a 52/48 female/male split. Also, at You’ve also had developers in Dinerama, for example, we’ve had the US knocking on your door. FOOD YOU’D BUY 730,000 visitors in the first 28 months If the US is a bit far, could mainland ON A MARKET STALL: but only 40% of these were local. I was Europe be on the cards for you? Sea bass. surprised, as I expected it to be more. Cities like Amsterdam, Berlin, We get a huge number of new visitors Paris have some incredible spaces, FOOD DISLIKE: every week – the trick is getting them but we’re not at that stage yet. Mushrooms and mussels. And to come back. Not this year anyway! also, cider – what’s that about?

Which is where social media Some food operators are worried RATE YOURSELF AS A HOME Millennials are can be quite handy. about future dips in the economy. COOK (WHERE 1 = DANGER Definitely. So far, we’ve built the business How resilient do you think what TO PUBLIC HEALTH AND 10 always looking solely on social media. We don’t do any you do is? = CELEBRITY CHEF STATUS): for the next thing. other marketing. It’s getting harder Well we reckon we’re a great value night 8/10 – My kids would rate now, though, as people are engaging out and so a little more resilient. You can me highly on what I produce, Things become less actively than they used to and just spend £15 on food and £15 on drinks for a but only 2/10 on variety. clicking ‘Like’ without necessarily whole Friday night out. Food markets are old after three taking things on board. a great value option – as long as the food FAVOURITE or four years. is good, the service is on it, and the EUROPEAN CITY: That won’t stop you atmosphere is excellent. Barcelona (such a welcoming, expanding the business? friendly vibe). No, we’d like to open two or three new www. streetfeast. com

34 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 35 FOOD HALLS

1 TIME OUT MARKET Lisbon, Portugal

ime Out has branched out into operation and is keen to draw Tfood halls and opened its first attention to the use of branded one in Lisbon in May 2014. The Time china crockery, metal cutlery and Out Market Lisboa is located in the real glasses. Food is prepared by Mercado da Ribeira at Cais do well-known (some Michelin-starred) Sodre and has 24 restaurants, chefs, including Miguel Castro e 8 bars and 12 shops selling regional Silva, Marlene Vieira and Henrique specialties, with the original market sá Pessoa, which creates part of the stall holders occupying around half draw and a sense of theatre. A of the space. The market also cookery school is attached to the has a music venue and attracts market, run by local foodie Rodrigo over three million visitors a year, Meneses, and offers a wide variety making it the busiest tourist of courses, for all skill levels, from attraction in Lisbon. It has local delicacies like Portugal’s gathered 60,000 reviews on best-loved pastry pastéis de nata Tripadvisor. Others are planned (custard tarts), through seasonal for Porto (Portugal), Boston and treats, to world cuisine (see Miami (USA). A site was recently Interview p. 12). The eclectic mix of secured in London (Spitalfields), cuisine, high-quality food, which subject to planning and licensing. has made fine dining available to all, Time Out Lisboa, like the other and fantastic design make it our venues in the pipeline, is an upscale favourite in Europe.

36 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 37 2 3 4

DINERAMA London, UK

erhaps now the most well-known Pof London’s Street Feast food markets which first came EL NACIONAL to life in 2012, Dinerama started MATHALLEN trading in 2015 in Shoreditch, Barcelona, Spain to the east of the City of London Oslo, Norway that has become hugely popular with the capital’s hipster tech his swish eating destination, century modernist building, generation. Originally trading pen six days a week from emerging part of the city. Tthe brainchild of local originally constructed as an only on Fridays and Saturdays, Omid-morning until early The industrial heritage of the businessman Lluís Cañadell, owner exhibition hall and subsequently Dinerama has become so popular evening, Mathallen offers high- building is a theme repeated in of nearby restaurant Boca Grande, converted for a variety of other it is now open Wednesday to quality products from Norwegian many of the bars and restaurants bills itself as a gastronomical uses, including a rather unedifying Saturday from 17:00h until late. small-scale producers as well as inside. Mathallen is situated on experience and claims to be inspired interlude as a car park, it has been While the six uniquely-named special foreign imports. Shops Vulkan 5 in the Vulkan district, by Madrid’s Mercado beautifully renovated by renowned bars (including the much-talked- selling fresh local produce are mixed a former industrial area on the de San Miguel. Since it opened Catalan interior designer Lázaro about German Sex Dungeon) are with eateries, which are the real northern periphery of Oslo’s city in 2014 on the Passeig de Gràcia, the Rosa-Violán (see also La Platea, run by parent company London draw here. The basement bar and centre, a 15-minute walk from busy shopping thoroughfare below) to echo the feel of the 1930s Union (see Interview p. 32), the restaurant Smelteverket with views the city’s railway station. running through the heart of and 1940s. As a result, the interiors food is provided by 6 independent of the Akerselva river is home to The redevelopment of the Mathallen Barcelona. The 3,000 sq. m are as eye-catching as the dishes are operators, serving a wide variety Scandinavia’s longest bar building, which opened in 2012, food hall, seats nearly 800 diners, mouth-watering. El Nacional of fare, from Yumplings (steamed (apparently!). Upstairs it’s possible was led by Norwegian developer including a private area, and is is a world away from the nearby Asian dumplings), through to Lagon to sample seafood at the Vulkanfist Aspelin Ramm. It has been involved divided into four zones, representing La Boqueria market, itself the (live-fire Swedish BBQ) and Club Seafoodbar, southeast Asian in several major urban regeneration the major food groups of meat, fish, inspiration for several modern Mexicana (meat-free Mexican specialities at Atelier Asian Tapas projects across the country, tapas/rice and fast deli. The zones European food halls. One of the classics). The 1,800 sq. m venue or global street food and drinks at including Oslo’s newest art gallery, are mirrored by four specialist interesting features about this (including mezzanine space), Hitchhiker, among others. designed by the architect of bars serving beer, wine, cava and food hall is that all of the food which attracted 730,000 visitors The 4,400 sq. m building has London’s Shard, Renzo Piano. cocktails. All are open every day zones are run by the same owner, over summer 2017, regularly hosts a total of 10 restaurants, plus 18 Mathallen was used as an anchor for from midday till 02:00h (03:00h at giving a great deal of control over music events and is recognised as shops, and has been converted from the wider regeneration of the area weekends) and staffed by around the quality, design, pricing and the an exemplar for successful street a century-old factory that used to and is now a must-see venue on the 200 employees. less-glamorous back of house areas.

market development. produce railway tracks in a cool and Oslo map. Photo: Finn Ståle Felberg / Mathallen Housed in a late nineteenth-

38 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 39 5 6

COPENHAGEN STREET TORVEHALLERNE FOOD ‘PAPIRØEN’ Copenhagen, Denmark Copenhagen, Denmark

nother modern generation but with a solid customer base temporary market has taken for Danish newspapers, hence Food is low-cost meals, with Afood hall which takes its of local residents, it houses over 60 Aover two former industrial halls the current name. prices as low as DK50 (c €6.70). inspiration from Spain, Torvehallerne kiosks. Fresh produce is once again in a prominent position in the heart Open daily from midday until As well as food and drink, the halls owes its current feel to Córdoba’s sold, together with an amazing of Copenhagen’s harbour, in the 21:00h/22:00h Copenhagen also hosts regular music events. Mezquita Mosque-Cathedral. The choice of food from vendors city’s up and coming cultural Street Food brings 39 food vendors Paper Island is due to be brainchild of local architect Hans including GRØD (Danish porridge), district, near the opera house together under a single roof. redeveloped as a residential-led Peter Hagens, the food hall sits on a Sushi Lovers (Japanese food), and the Royal Danish Theatre. Vendors include Anatolia (authentic area in 2018, so Copenhagen site in central Copenhagen that was Gorm’s (traditional Italian pizzas)and Copenhagen Street Food opened Turkish food), Banzai Street Sushi Street Food will close mid- home to a fruit and vegetable Ma Poule (French delicacies), its doors in 2014 as one of the (fresh sushi), All About Ostrich December 2017. Its creator Jesper market since 1889. When that closed a kiosk that originated in London’s tenants of Papirøen (Paper Island). (ostrich burgers), Bulko (trendy Møller plans to open a new, smaller, in 1958 the land at Israels Plads was Borough Market. Torvehallerne has An inner-city regeneration project, South Korean BBQ) and venue (around 1,000 sq. m) in used as a car park until also made a name for itself by it opened up a previously industrial Cheesecaken (a Scandinavian take spring 2018 in the Riggerloftet Torvehallerne brought it back to life hosting seasonal events, including area, that had been closed to the on American cheesecakes). scheme on the nearby island in 2011. the Danish ‘Gløgg’ (mulled wine) public, and was used to store paper The focus of Copenhagen Street of Refshaleøen. Now a vibrant tourist destination, championships at Christmas.

40 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 41 7 8

FOODHALLEN Amsterdam, Netherlands MARKET HOUSE he first modern food hall in the Netherlands Altrincham (Manchester), UK Twas opened by a group of hospitality professionals in 2014 (see Interview, p.20), after a chance holiday visit to Madrid’s San Miguel food hall. Inspired by the unique roving that small food halls can be hugely successful atmosphere, in part generated by its location in Pif they are well-located Altrincham’s Market House a renovated historic building, Foodhallen’s creators is home to just nine food vendors, next to Altrincham's came up with their own take for the Dutch market, fresh food market. Although Altrincham (known locally then scoured Amsterdam for a suitable venue. as Alty) is a small town, it is part of the Greater They found the perfect fit in De Hallen, a 22,000 sq. Manchester conurbation, situated eight miles south-east m former tram depot on the edge of the city centre, of the city centre and served by the region’s growing which had just been brought back to life as result of a tram network. community-led regeneration project. Now the 1,200 sq. This ease of access has been a benefit to the 400 sq. m Foodhallen, which houses 20 food vendors, plus a m Market House, which has been attracting visitors from pop-up trader, rubs shoulders with neighbours including a wide area since it opened in 2014 in a renovated listed a TV studio and hotel, and attracts over 700,000 visitors building. Open seven days a week, most days from early a year. Many are tourists, but local residents form an morning until late at night, food vendors include important part of the customerbase during Wolfhouse (Asian-inspired cuisine), Little Window the winter season. Although Foodhallen struggled to (flatbreads), Tender Cow (steak house) and the find good quality food vendors at the start, its fortunes Great Northern Pie Company (traditional British pies). have changed as it now has a waiting list of 50 chefs.

42 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 43 9 10

THE KITCHENS AT LA PLATEA OLD SPITALFIELDS MARKET Madrid, Spain London, UK

nquestionably the most for Barcelona’s El Nacional food hall place nightly. A wide selection of ne of the latest additions curated by celebrity Portuguese vendors at The Kitchens have Uupmarket food hall in the – see no.4) means that the world cuisines is on offer, but diners Oto the food hall scene opened chef Nuno Mendes. already established themselves Spanish capital, La Platea’s elegant surroundings are as dramatic are attracted by the meals its doors in October 2017 as part The Kitchens is located in the elsewhere in London and bring with transformation of a former 1950s and theatrical as the food. prepared by Michelin star of the renovation of the historic heart of the market, which is them an enthusiastic following. cinema building created by noted restaurateurs such as Paco Spitalfields Market, on the edge already home to over 70 stall They include: Yum architect Luis Gutiérrez-Soto, has Situated in Madrid’s wealthy Roncero, Pepe Solla and Marcos of the City of London. The market holders, offering a wide variety of Bun, an Asian speciality food been entrancing a steady stream of Salamanca district, north-east of Morán and Richard Camarena. interiors have been given a new fresh produce, crafts, homewares outlet which is well-known for its visitors since 2014. The redesigned the city centre, La Platea is home to Despite the opulent atmosphere, La lease of life by global architectural and street food. Food is served Street Feast venues, and Breddos interiors, split across five levels, 20 food vendors within its 6,000 Platea continues to win plaudits firm Foster+Partners. The Kitchens, seven days a week, and until Tacos, a Mexican taqueria which by Catalan designer Lázaro Rosa- sq. m, which also includes an events from customers for its value for a collection of 10 food vendors, 20:00h on weekdays. Unusually also runs two permanent Violán (who was also responsible space, where performances take money approach to food. has been developed and will be for a food hall, some of the food restaurants.

44 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 45 ACROSS EUROPE DIRECTORY

DENMARK LE MARCHÉ DES HUNGARY LEHEL MARKET (LEHETL EATALY FORLÌ DEGUSTAZIONE HALA TARGOWA MERCADO DO ENFANTS ROUGES CSARNOK) Forlì Fano (Pesaro-Urbino) Warsaw BOM SUCESSO TORVEHALLERNE Paris GREAT MARKET HALL Budapest www.eataly.net Food Hall area (sq. m) – 2,000 Total size of the Porto Food Hall area (sq. m) – 300 (KÖZPONTI Total size of the scheme (sq. m) Year Open / Due – October 2017 scheme (sq. m) – 3,600 Total size of the Copenhagen EATALY FIRENZE No. of Food Hall operators – 1 VÁSÁRCSARNOK) – 6,250 No. of Food Hall operators – 4 scheme (sq. m) – 3,200 No. of Food Hall operators – 60 Florence Year Open / Due – 2011 Year Open / Due – 1628 Budapest Year Open / Due – opened in Rescaldina (Milan) Year Open / Due – 1906, 1948 Food Hall area (sq. m) – 2,560 Total size of the scheme (sq. m) 1800 and rebuilt it in 2000- www.eataly.net Food Hall area (sq. m) – 3,000 reopened No. of Food Hall operators – 44 www.torvehallernekbh.dk EATALY – 10,000 ground floor 2002 Year Open / Due – 2019 www.spolem.pl Year Open / Due – 2013 Paris EATALY BARI COPENHAGEN STREET + approx 1,500 mezzanine www.mercadobomsucesso.pt Total size of the Bari FOOD No. of Food Hall operators – 15 HUNYADI TÉR HALA KOSZYKI scheme (sq. m) – 4,000 www.eataly.net NETHERLANDS Warsaw Copenhagen Year Open / Due – Budapest RUSSIA Total size of the scheme (sq. m) No. of Food Hall operators – 30 Total size of the EATALY PINEROLO (TURIN) Total size of the 1897/1994-refurbishment DE MARKTHAL Year Open / Due – 2018 scheme (sq. m) – 2,140 Pinerolo (Turin) scheme (sq. m) – 8,000 – 45,000 www.piaconline.hu Rotterdam FOOD MARKET 21 www.eataly.com Year Open / Due – built in 1897 No. of Food Hall operators – 20 Moscow No. of Food Hall operators – 39 www.eataly.net Total size of the DOWNTOWN MARKET Year Open / Due – 1908, 2016 Total size of the Year Open / Due – 2014 LA GARE DES SUDS RÁKÓCZI TÉR scheme (sq. m) –43,000 (BELVÁROSI PIAC) EATALY MONTICELLO reopened scheme (sq. m) – 1,000 www.copenhagenstreetfood. Nice Budapest Food Hall area (sq. m) – 1,920 Budapest Monticello d'Alba (Cuneo) www.koszyki.com Food Hall area (sq. m) – 1,000 dk Total size of the Total size of the No. of Food Hall operators – 96 Total size of the scheme (sq. m) www.eataly.net No. of Food Hall operators – 25 scheme (sq. m) – 1,300 scheme (sq. m) – 5,290 Year Open / Due – 2014 WESTMARKET – 2,110 ground floor PORTUGAL Food Hall area (sq. m) – 420 Year Open / Due – opened in EATALY TRIESTE Year Open / Due – 2014 Copenhagen + approx 500 mezzanine www.markthalrotterdam.nl Year Open / Due – 2018 1897 Trieste www.the21.info/en Total size of the scheme (sq. m) No. of Food Hall operators – 19 TIME OUT MARKET LISBOA www.eataly.net DE HALLEN – 3,700 Year Open / Due – 1891/2014 Amsterdam Lisbon DANILOVSKY MARKET GERMANY ITALY Moscow Food Hall area (sq. m) – 3,700 refurbishment IL MERCATO CENTRALE ROMA Total size of the Total size of the s Total size of the No. of Food Hall operators – 62 www.belvarospiac.hu/en Rome scheme (sq. m) – 16,000 cheme (sq. m) – 10,000 MARKT HALLE NEUN EATALY LINGOTTO scheme (sq. m) – 8,000 Year Open / Due – 2017 Total size of the Food Hall area (sq. m) – 315 Food Hall area (sq. m) – 3,000 Berlin BÁLNA BUDAPEST Turin Food Hall area (sq. m) – 8,000 www.westmarket.dk scheme (sq. m) – 3,000 No. of Food Hall operators – 21 No. of Food Hall operators – 44 No. of Food Hall operators – up Budapest 2007 No. of Food Hall operators – 26 Year Open / Due – 2016 Year Open / Due – 2014 Year Open / Due – 2014 to 48 Total size of the scheme (sq. m) www.eataly.net FRANCE www.mercatocentrale.it www.timeoutmarket.com Year Open / Due – 2015 Year Open / Due – 1891 first – 30,574 (12,000 GLA + 2,000 www.foodhallen.nl EATALY INCONTRA www.danrinok.ru opening; 2011 revival terrace + 250 parking plot) IL MERCATO CENTRALE MERCADO DE CAMPO DE TIME OUT MARKET PARIS Turin Paris www.markthalleneun.de No. of Food Hall operators – 7 FIRENZE POLAND OURIQUE KON'KOVO www.eataly.net Total size of the Year Open / Due – opened in Florence Lisbon Moscow ARMINIUSMARKTHALLE HALA MIROWSKA 2008. Total size of the Total size of the Total size of the scheme (sq. m) – 2,000 Berlin EATALY MILANO SMERALDO Warsaw www.balnabudapest.hu scheme (sq. m) – 5,000 scheme (sq. m) – 22,000 No. of Food Hall operators – 1 Total size of the Milan scheme (sq. m) – 3,000 Total size of the Food Hall area (sq. m) – 4,000 Food Hall area (sq. m) – 1,000 www.timeout.com/market scheme (sq. m) – 3,500 www.eataly.net No. of Food Hall operators – >15 BATTHYÁNY TÉRI scheme (sq. m) – 3,300 No. of Food Hall operators – 23 No. of Food Hall operators – 15 Food Hall area (sq. m) – 1,600 Year Open / Due – 2014 MY LITTLE PARIS MARKET VÁSÁRCSARNOK EATALY ROMA No. of Food Hall operators – 5 Year Open / Due – 2013 Year Open / Due – 2015 No. of Food Hall operators – 34 www.mercatocentrale.it Paris Budapest Rome Year Open / Due – 1902, 1960 www.mercadodecam- www.konkovo.ru Year Open / Due – 1891 first Total size of the Total size of the Total size of the FICO EATALY WORLD reopened after post-war podeourique.pt scheme (sq. m) – 1,500 opening; 2010 re-opening scheme (sq. m) – 3,156 scheme (sq. m) – 16,000 Bologna demolition GASTROFERMA Moscow No. of Food Hall operators – 1 www.arminiusmarkthalle.com No. of Food Hall operators – 8 www.eataly.net Total size of the www.wss.spolem.org.pl MERCADO DE ALGÉS Year Open / Due – 1902/2003 scheme (sq. m) –100,000 Lisbon Total size of the MARHEINEKE MARKTHALLE LA GRANDE ÉPICERIE refurbishment EATALY GENOVA HALA GWARDII Total size of the scheme (sq. m) – 6,000 Berlin No. of Food Hall operators – Paris Genoa Warsaw scheme (sq. m) – 2,800 Food Hall area (sq. m) – 1,200 Total size of the scheme (sq. m) >40 Total size of the FÉNY UTCAI www.eataly.net Total size of the Food Hall area (sq. m) – 2,240 No. of Food Hall operators – 28 – 3,000 Year Open / Due – 15 November scheme (sq. m) – 4,500 Budapest scheme (sq. m) – 3,300 No. of Food Hall operators – 15 Year Open / Due – Feb 2017 Food Hall area (sq. m) – 2,500 2017 Food Hall area (sq. m) – 3,000 No. of Food Hall operators – 40 EATALY PIACENZA No. of Food Hall operators – 24 Year Open / Due – 2015 www.gastroferma.ru No. of Food Hall operators – 55 Piacenza www.eatalyworld.it No. of Food Hall operators – 1 Year Open / Due – opened in Year Open / Due – 1902, 1960, www.mercadodealges.pt Year Open / Due – 1978 Year Open / Due – 1892 first 2009 www.eataly.net OFFICINE ITALIA 2017 reopened after post-war opening as Markthalle 11 in www.fenyutcaipiac.hu demolition www.lagrandeepicerie.com EATALY BOLOGNA Mestre Berlin; 2003 re-opened by www.halagwardii.pl Bologna Food Hall area (sq. m) – 2,150 Berliner Grossmarkt GmbH Year Open / Due – September www.eataly.net www.meine-markthalle.de 2017 www.officineitalia.eu

46 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 47 ACROSS EUROPE DIRECTORY

USECHEVSKY MARKET SPAIN LA NACIONAL SWITZERLAND BULVAR 216 PERGOLA ON THE ROOF - STREET FEAST - Moscow Barcelona Istanbul PADDINGTON HAWKER HOUSE Total size of the PLATEA Total size of the IM VIADUKT Total size of the London London - Canada Water scheme (sq. m) – 1,900 Madrid scheme (sq. m) – 2,600 Zurich scheme (sq. m) – 17,000 Total size of the No. of Food Hall operators – 19 Food Hall area (sq. m) – 1,900 Total size of the No. of Food Hall operators – 4 Total size of the No. of Food Hall operators – 20 scheme (sq. m) – 1,672 No. of Food Hall operators – 20 scheme (sq. m) – 6,000 Year Open / Due – 2014 scheme (sq. m) – 2,250 Year Open / Due – 2014 No. of Food Hall operators – 5 STREET FEAST - DALSTON Year Open / Due – Oct 2016 No. of Food Hall operators – 21 www.elnacionalbcn.com/en Food Hall area (sq. m) – www.bulvar216.com Year Open / Due – 2017 London - Dalston Year Open / Due – 2014 680 (150 are outside) EATALY MERCADO DE LA RIBERA No. of Food Hall operators – 15 CITY'S NISANTASI PERGOLA ON THE ROOF Moscow www.plateamadrid.com/en Bilbao Istanbul STREET FEAST - DINERAMA Year Open / Due – 2010 - WHITE CITY London - Shoreditch Total size of the scheme (sq. m) Total size of the Total size of the MERCADO DE SAN MIGUEL www.im-viadukt.ch London No. of Food Hall operators – 16 – 20,000 scheme (sq. m) – 10,000 scheme (sq. m) – 23,000 Madrid Total size of the Food Hall area (sq. m) – 7,500 No. of Food Hall operators – 30 No. of Food Hall operators – 13 Total size of the MARKTHALLE scheme (sq. m) – 1,208 Year Open / Due – March 2017 Year Open / Due – 2009 Basel Year Open / Due – 2008 STREET FEAST - GIANT scheme (sq. m) – 1,210 No. of Food Hall operators – 4 www.eataly.ru www. ariberabilbao.com/en No. of Food Hall operators – 31 www.citysnisantasi. com/tr ROBOT No. of Food Hall operators – 18 Year Open / Due – 2016 Year Open / Due – 2011 London - Canary Wharf Year Open / Due – 2009 www. pergolaontheroof. com No. of Food Hall operators – 7 5TH AVENUE www.altemarkthalle.ch TRUMP TOWER Moscow www.mercadodesanmigueles/ SWEDEN Istanbul PERGOLA ON THE ROOF - Total size of the en MARKTHALLE BERN Total size of the STREET FEAST - MODEL ÖSTERMALMS SALUHALL HAMMERSMITH scheme (sq. m) – 21,170 Bern scheme (sq. m) – 42,000 MERCADO DE SAN Stockholm London MARKET Food Hall area (sq. m) – Total size of the No. of Food Hall operators – 14 London - Lewisham IDELFONSO Total size of the No. of Food Hall operators – 6 3,900 Madrid scheme (sq. m) – 6,000 scheme (sq. m) – 3,550 Year Open / Due – 2012 No. of Food Hall operators – 47 No. of Food Hall operators – 20 Total size of the Food Hall area (sq. m) – 6,000 Food Hall area (sq. m) – www. trumpalisverismerkezi. PERGOLA ON THE ROOF - Year Open / Due – Nov 2017 scheme (sq. m) – 700 No. of Food Hall operators – 1 2,325 com EARLS COURT JAPAN CENTRE No. of Food Hall operators – 20 London London - Panton Street CENTRAL MARKET No. of Food Hall operators – 15 Year Open / Due – 1888/2018 Year Open / Due – 2018 Total size of the www.japancentre.com Moscow Year Open / Due – 2014 www.ostermalmshallen.se/en NORWAY www.mercadodesanildefonso. www.neuemarkthallebern.ch scheme (sq. m) – 1,301 Total size of the JAPAN CENTRE com URBAN DELI SVEAVÄGEN MATHALLEN No. of Food Hall operators – 4 scheme (sq. m) – 3,500 Stockholm TURKEY Oslo London - Westfield Food Hall area (sq. m) – 3,500 MERCADO DE SAN ANTÓN Total size of the Total size of the OLD SPITALFIELDS www.japancentre.com Year Open / Due – Dec 2017 Madrid scheme (sq. m) – 2,800 scheme (sq. m) – 4,400 London ZORLU CENTER BRIXTON VILLAGE Total size of the Food Hall area (sq. m) –2,800 Istanbul No. of Food Hall operators – 18 No. of Food Hall operators – 12 CHEREMUSHKINSKY London - Brixton scheme (sq. m) – 7,500 No. of Food Hall operators – 1 Total size of the Year Open / Due – 2012 MARKET POP BRIXTON www.brixtonmarket.net No. of Food Hall operators – 24 Year Open / Due – 2015 scheme (sq. m) – 70,000 www. mathallen. no Moscow London Year Open / Due – 2011 www.urbandeli.org No. of Food Hall operators – 8 Total size of the www.popbrixton.org Year Open / Due – 2013 UK scheme (sq. m) – 5,000 MERCADO DE LA PAZ MALMÖ SALUHALL www.zorlucenter.com.tr BOXPARK Food Hall area (sq. m) – 5,000 Madrid Malmö ALTRINCHAM MARKET London- Shoreditch Year Open / Due – Dec 2017 Total size of the Total size of the ISTINYE PARK HOUSE No. of Food Hall operators – 31 scheme (sq. m) – 2,660 scheme (sq. m) – 1,500 Istanbul Altrincham Year Open / Due – 2011 SLOVAKIA No. of Food Hall operators – 64 Food Hall area (sq. m) – 1,500 Total size of the Total size of the www.boxpark.co. k/shoreditch Year Open / Due – 2003 No. of Food Hall operators – 1 scheme (sq. m) – 87,000 scheme (sq. m) – 400 FRESHMARKET www.mercadolapaz.es Year Open / Due – 2016 No. of Food Hall operators – 20 No. of Food Hall operators – 9 BOXPARK Bratislava www.malmosaluhall.se Year Open / Due – 2007 London - Croydon Total size of the MERCADO DE LA BOQUERÍA Year Open / Due – 2014 www.istinyepark.com No. of Food Hall operators – 36 Barcelona www.altrinchammarket. co. uk scheme (sq. m) – 8,110 K-25 Year Open / Due – 2016 Food Hall area (sq. m) – 4,100 Total size of the Stockholm WATERGARDEN ISTANBUL MERCATO METROPOLITANO www.boxpark.co.uk/croydon scheme (sq. m) – 2,583 No. of Food Hall operators – 25 750 Istanbul London No. of Food Hall operators – Year Open / Due – 2016 No. of Food Hall operators – 11 Total size of the Total size of the BOXPARK 300 www.freshmarket.sk www.k25.nu scheme (sq. m) – 49,000 scheme (sq. m) – 4,180 London - Wembley Year Open / Due – 2000 No. of Food Hall operators – 31 Year Open / Due – 2017 Total size of the Year Open / Due – 2016 www.mercatometropolitano. scheme (sq. m) – 2,137 www.watergarden.com.tr co.uk Year Open / Due – Q3/4 2018 www.boxpark.co.uk/wembley

48 CUSHMAN & WAKEFIELD FOOD HALLS OF EUROPE 49 GET IN TOUCH

MATT ASHMAN Partner, Head of Leisure & Restaurants

Direct: +44 (0) 20 7152 5495 Mobile: +44 (0) 7793 808 495

[email protected]

DR. YVONNE COURT Head of International Retail & Leisure Consultancy Direct: +44 (0) 20 7152 5028 Mobile: +44 (0) 7793 808 028

[email protected]

CUSHMAN & WAKEFIELD

@CUSHWAKERTAILUK

CUSHMANWAKEFIELD.CO.UK/RETAIL

50 CUSHMAN & WAKEFIELD No warranty or representation, express or implied, is made to the accuracy or completeness of the information contained herein, and the same is submitted subject to errors, omissions, change of price, rental or other conditions, withdrawal without notice, and to any special listing conditions imposed by our principals. © 2017 Cushman & Wakefield LLP. All rights reserved.