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Food Halls — Eat, Drink and Experience

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Food Halls — Eat, Drink and Experience INSIDE THIS ISSUE: OCTOBER 2018 Food Halls — Eat, Drink and Experience ..........................................1-2 Highlights of MSCA Over 30 Years.........................................................3 Minnesota Marketplace .....................................................................4-5 Rising Star: Restoration Hardware Outlet ...........................................5 Member Profiles ....................................................................................6 30 Year Anniversary Celebration........................................................... 7 Anniversary Trivia & What’s Hot/Not ....................................................8 Twitter Highlights ..................................................................................9 MSCA Leadership.................................................................................10 MSCA 2018 Schedule of Events ..........................................................11 Corporate Sponsors ............................................................................12 STARR Awards Corporate Tables .........................................................13 Enhancing Our Industry & Advancing Our Members FEATURE FOOD HALLS — EAT, DRINK ARTICLE AND EXPERIENCE by Lisa Diehl, DIEHL AND PARTNERS, LLC FOOD HALLS HAVE BEEN AROUND SINCE THE Food halls are expected to triple by 2020. [Food halls]... EARLY CENTURY AND STARTED IN THE UNITED feature stands KINGDOM OVER 100 YEARS AGO. They were a Several years ago ‘mini food halls’, smaller than 10,000 from high- large section of a department store, where food was sold. square feet were popping up in urban dense locations Unlike food courts in the United States, they would mix primarily in Chicago, New York City and San Francisco. profile chefs local artisan restaurants, butcher shops and other food- Today, food halls are staking their claim in the heart and popular oriented boutiques under one roof. of suburban mixed-use developments. In downtown neighborhood Minneapolis, THE DAYTON’S PROJECT at 700 Nicollet Mall go-to’s, allowing Previously, the typical food court in the United States is being transformed into a restaurant, retail and office consumers to created an environment that was more about convenience project, and will contain a massive food hall in the lower experience their than about quality. Food halls have been around the level called the Dayton’s Food Hall & Market, expected to United States, dating back to GRAND CENTRAL MARKET in debut the fall of 2019. favorites in a Los Angeles, and is one of the largest in the country new way. with 30,000 square feet of space. Food halls today are a JP Samuelson, the culinary director for Passport nationwide sensation. They feature stands from high- Hospitality Co., owned by Andrew Zimmern – the profile chefs and popular neighborhood go-to’s, allowing producer, creator and host of Travel Channel’s “Bizarre consumers to experience their favorites in a new way. Foods,” is teaming with Robert Montwaid, creator and New York continues to champion the food hall trend. co-founder of Gansevoort Market in New York City on Trail blazers include: CHELSEA MARKET, GANSEVOORT THE DAYTONS’ PROJECT. Gansevoort, the lead Tenant, will MARKET, URBANSPACE VANDERBILT with two locations, split the market between two floors, which was Dayton’s EATALY (5 nationwide), and GOTHAM WEST MARKET. Travel to Chicago and you will find BLOCK 37, REVIVAL, EATALY, FORUM 55 and FRENCH MARKET. Landlords are re-creating foodcourts and other inviting spaces with an ‘eater-tainment’ component. They have an appetite to step up their food offerings and add an amenity to retail or mixed-use projects. Rosedale Mall recently opened REVOLUTION HALL with eleven new food hall choices. No other food category has generated such an aggressive expansion over the past few years as food related retail. CHELSEA MARKET In 2016, food halls grew by close to 100 projects, up by 37 % over 2015, according to a Cushman Wakefield report. - continued on page 2 PAGE 2 OCTOBER 2018 CONTINUED: FOOD HALLS — EAT, DRINK AND EXPERIENCE department store for more than a century prior to Macy’s. Food opportunity for an incubator business. The goal with this project vendors, purveyors of goods like meats and seafood, baked is to bring fresh perspective and authentic cultural influences to a items and artisanal cheese will be sprinkled throughout the beloved historical local landmark building. 40,000 square foot space. 7TH STREET TRUCK PARK, located close to the Xcel Center, opened last The way the food halls operate, according to Tricia Pitchford year with indoor food trucks. On a smaller scale, LYNHALL opened and Jesseka Doherty, Mid-America Real Estate – Minnesota, last summer in South Minneapolis with picnic style seating, as in there will be a master lease in place for the Dayton’s Food a lunch room only with better food. Wall Development Company Hall & Market. Food Hall structures can vary across the is working on an exciting project called MALCOM YARDS MARKET, the board. The Tenant will be responsible for securing the former Harris Machinery Co. building in Prospect Park. vendors, either on a license/sublease agreement. Stall sizes range from 100 square feet to 1,000 – 2,000 square feet for Food halls are here to stay. Landlords are looking at how food an ‘anchor vendor’. The Tenant will provide a vendor with halls and food courts can offer consumers an ‘experience’ and be a basic space which will include counter space, venting, a gathering place not only with food choices, markets, a variety and sink(s). The vendor will be responsible for their own of stores and artisans, events, music, classes, and to a degree be branding and signage. Lease terms are flexible and could be e-commerce proof. As food halls continue rapidly expanding as short as one year. What makes the food halls successful across the United States, it’s safe to say they are not going away is the cost of entry is low for the vendor and a great anytime soon. WHAT MAKES FOOD HALLS SUCCESSFUL? 1. VARIETY OF VENDORS It’s human nature, people are quick to get sick of one thing and start fervently searching for the next “it” place. The competition to attract customers is fierce, so what better than to have a variety of vendors and choices. 2. CELEBRITY/HIGH-PROFILE CHEF INVOLVEMENT The Twin Cities is home to some of the most impressive chefs. Look out for The Dayton’s Project to bring a number of local talent, along with up and coming chefs to the project. 3. OUTPOSTS OF HIGHLY TRAFFICKED EATERIES THE DAYTONS PROJECT When a venue starts to gain momentum, a mass migration may follow. You may occasionally encounter staggering lines of hungry trend-spotters looking to get their tasty new fix. The con to this, of course, is the “wait and hype time”. 4. AWARENESS OF CLIENTELE There are food halls all over the country and although The Twin Cities it late to the game, look for subcultures and niche tastes and particular customer preferences which hopefully will help the food hall’s rise to prominence. Portions taken from a recent article written by Molly Tow, a New York-based writer, researcher, and meditation teacher. ROSEDALE CENTER – OPENING THIS FALL “REVOLUTION HALL” with the following new tenants. Also of note, RH will be one of Minnesota’s first cashless dining environments. • Barrel Bar • Caputo Pizzeria • PieCaken Bakeshop • Handwich Shop • Field Greens • Angry Taco & Tequila Bar • Honeycomb Waffle • Canal Street Noodle Co. • Saltbrick • Oceantai Sushi & Sake Bar REVOLUTION HALL • Steel Tire Coffee A THOUGHT: WILL WHOLE FOODS GET INTO THE FOOD HALL RUSH? HIGHLIGHTS OF MSCA OVER 30 YEARS 1988 1989 19 92 Founded Retail Report Golf Event 1994 1993 1993 Member of STARRSM Awards Founded the Year originally called the The Caring Tree Awards of Excellence 501(c)3 founded in 1990 1995 1998 2000 Hired Lobbyist Firm Committee Self-Managed Faegre Baker Daniels LLP Member of (formerly Faegre & Benson LLP) the Year 2008 2005 2002 Rebranded Hall of Fame Professional MSCA Showcase 2010 2011 Third Learning Thursdays Sessions PAGE 4 OCTOBER 2018 IN THE NEWS Minnesota Marketplace by Johnny Reimann, MID-AMERICA REAL ESTATE – MINNESOTA, LLC and Anna Blake, COLLIERS INTERNATIONAL 4HYVEE will be opening in the old 4 ROSATI’S PIZZA, a Warrenville, IL Rainbow Foods space on Highway based franchise servicing Chicago- 55 in Plymouth. style, deep-dish pizza, has opened its first location in Minnesota. The 4Owner and chef, Kate Sidoti and 1,070-square-foot location opened husband, Patrick have opened their Monday at 15511 Grove Circle N. in first restaurant venture recently Maple Grove. called BRIM in the former JJ’s Wine Bar at 1806 West Lake Street in 4 DRURY HOTELS CO. locked in Minneapolis, across from Bde plans to enter the Minnesota Maka Sde (formerly Lake Calhoun). market, buying a 3.8-acre site in BRIM Opened September 22nd with lunch Bloomington developing a $30 and dinner. Will later add breakfast. million, 214-room hotel at 3901 Minnesota Drive, currently a parking 4KEG AND CASE MARKET recently lot on the southwest corner of France opened in the former Schmidt Avenue and Minnesota Drive. Brewery in St. Paul with a number of anchor restaurants debuting 4 PEARLE VISION will be relocating soon. Most of the food hall vendors from Midway into 3,613 square feet opened with the market. inline at Hamline Station. 4 LAT 14 restaurant, opened 4 PILGRIM CLEANERS will be taking LAT 14 September 22 in Golden Valley on 1,097 square feet at Velo, a mixed Highway 55 by chef/owner Ann use project
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