Six food halls proposed for the urban core

Started by thelakelander, November 03, 2020, 07:44:52 AM

thelakelander

Quote

The food hall craze appears to have taken urban Jacksonville by storm. Late to a foody trend that has exploded nationally over the last decade, here are six adaptive reuse projects proposed in and around Downtown Jacksonville that could include food hall components.

Read More: https://www.thejaxsonmag.com/article/six-food-halls-proposed-for-the-urban-core/
"A man who views the world the same at 50 as he did at 20 has wasted 30 years of his life." - Muhammad Ali

Jagsdrew

Traveling overseas on vacation in Europe the last 4-5 years, these are very common and popular spots to hang out.  They had one in Copenhagen (no longer there due to other developments) that was made solely out of shipping containers and the food was spectacular. We visited one while in Belgium and Madrid and both were fabulous. Others in London, Barcelona, Oslo were all great.

Now I'm hungry.
Twitter: @Jagsdrew

Florida Power And Light

A High Step

For so many of us within target market, The Best Meals are at home.

bl8jaxnative



Looks like the concept if holding up despite the outsized panic over SARS-CoV-2.

This is a bit on the Punch Bowl founder pushing ahead with a new concept in that social hall food arena


https://www.restaurantdive.com/news/exit-interview-punch-bowl-social-founder-plans-to-launch-social-club-urb/583485/

And it may even expand into co-working if the trade area demands it. We're looking nationally — we're looking at deals in Miami, Montreal, Vancouver, Los Angeles and Denver for where the first location will be. Concepts like Nobis and Punch Bowl usually take like two years to develop, so the first Nobis is probably in 2022.

...But next year, one of the products that will come out of the ground is something called Dinette Fine Foods. I jokingly refer to it as an urban Waffle House for millennials and Gen Z. It's this small-box, all-day format that is very much design-forward, but also with a 26% delivery and takeout component. The irony is I didn't develop that in response to COVID-19, but I do wish I developed it a few years ago. I wish I had it open on March 16. That's a 225-location growth product, in our estimation.