Thriving in the Stiff Competition of Food Halls;
Tips On Pre-Empting Failure In An Increasingly Saturated Market
GlobeSt spoke with HPI managing partner Julia Heyer for some honest words on how to succeed amidst the “thriving competition” in the food hall space. Heyer explains the appeal of food halls to developers as a way to get people offline and into a brick-and-mortar building.
“Done well, a food hall can be bigger than the sum of its parts,” Heyer says, outlining five key elements for a successful venture. But she warns against the commonly held “If you build it, they will come” mentality.