The future of dining halls in Denver


Dining halls – excuse me, food halls – In vogue. In fact, by the end of the summer, Denver will have added two more to its roster – Parkside Restaurant And the Social Freedom Street. This means that by the end of summer, Denver will have twice as many food courts as Whole Foods Markets. With so many dining halls popping up along the Front Range — and across the United States — a few simple questions come to mind. What separates the dining hall from the dining hall, and what is the future of dining halls?

Image courtesy of Stanley Market on Facebook

At first, the answer was simple – albeit a bit pessimistic. Food halls run the same way as shopping malls and food courts, and the neighborhoods they once served have left with unattractive vacant and empty spaces. However, after discussing the topic with David Grossman, Director of Operations at FAM Hospitality, and spending time at several dining halls throughout Denver, It’s becoming clear that dining halls don’t have a doomed future after all. It is becoming clear that it is not whether or not dining halls have a promising future, but the future of dining he is Dining halls in some shape or form.

Dining halls versus food courts

At first glance, it would be easy to mistake the dining hall as just a renamed dining hall. While it is true that they both operate on the Quick Service Restaurant (QSR) model, this is the only common ground between them. The traditional food court typically operates a value-driven menu from well-established national restaurant chains; Food halls in contrast focus on quality, chef-inspired menus with several independent vendors. This is why sellers located in a food court may be the same across the entire Front Range area, but sellers across only two separate food halls in the Denver area can be significantly different. Because the iron is “hot,” those overseeing the vendor’s menu are optimistic about new ideas and especially up-and-coming chefs – which is why many dining halls offer innovative glimpses into classic cuisine. In addition, since many food halls operate on a short-term rental system, there is always a rotating selection of restaurants to excite the consumer and the community.

Read: Grange Hall offers scope for the Greenwood food scene

Photo courtesy of Zeppelin Station

Objectively speaking, dining halls as a concept have a lot of things. No two are really alike. It is often set in trendy or trendy locations, Dining halls are usually home to an eclectic group of restaurants dedicated to providing high quality and innovative foodWhich is exactly what foodies want right now.

Food halls act as a next or first step for established food trucks or small direct-to-consumer food service business owners—a point Grossman told us is unique to the success of the food court model. Takes Logan House Coffee, is an example of a small scale direct-to-consumer coffee company that wanted to evolve to meet the demand of its customers. So, while they hadn’t thought about it before, the owners decided to buy the famous Stanley Market in Aurora. Instead, Take Zeppelin Station east side kingan Austin-based food truck that saw food hall expansion as a logical next step to increase its customer base. or, Maria Empanada, whose owner started making pie pancakes from her home and now has three storefronts in the Denver metro area. The dining halls offer an opportunity for chefs that was never available with the standard restaurant style. Food halls remove significant barriers to entry, such as those associated with starting a new restaurant, which means that the most passionate and innovative chefs have been inspired to take the (much smaller) financial leap and test their concepts in the real world.

Read: She Came To America With $300 In Her Pocket And Now She Has An Empanada

What is fishing?

While it’s true that dining hall vendors typically work with a group of “back-of-the-home” group appliances or stations, this type of group arrangement isn’t necessarily a bad thing. Truth be told, this arrangement speaks to the ethos of dining halls in general which is the community. Marketing and promotion are other factors that are often removed from a supplier’s daily to-do list. Since vendors usually belong to the highly promoted dining halls, a large majority of promotional marketing is often taken care of due to the constant promotion of the dining hall itself. With so much dispensing with the seller’s plate, the seller can focus more attention on what they’re planning to do in the first place, which is making great meals come back to customers over and over again – benefiting both the seller’s owner and the dining hall. Although each vendor’s stall still pays monthly rent and, in some cases, must mock a percentage of sales – capitalism had to control somehow – for many, these costs are the minimum price to pay for a much greater return.

The future of eating

Grossman’s infectious positivity about the future of dining halls left a sense of inspiration for what comes next. At least enough to support the idea that food halls probably won’t end like the malls and food courts of the past.

Read: Milepost Zero Sees Local Chefs Bring In Sticky, Matching Concepts

Although there is no “equivalent” to starting a successful dining hall, Many of them seem to benefit from community-driven interior spaces that promote communication and conversation rather than isolation and independence. However, this does not mean that future dining halls will not benefit from similar features, such as a central bar, green space, outdoor seating, and shared seating with wheelchairs. Although there is no technical formula for developing a successful dining hall, Grossman suggested that we would begin to see a simpler approach to building a dining hall in the future. The concept he mentioned was a demo of combo restaurant concepts – think Taco Bell/KFC combination but miles better.

Junction Food and Beverage. Photography by Adrian Thomas.

While the dining halls serve as a modern incubator for fresh and new gastronomic ideas, they actually provide so much more. In all honesty, dining halls do what many urban designers and planners strive for every day: to build and enhance community engagement. Who would have thought that a renovated warehouse with exposed ceilings, modern interiors, and medium-speed Wi-Fi had the power to do such a thing? Joke aside, the sense of community surrounding the dining halls is undeniable. Walking in one, there’s an immediate sense of place and inclusion, something we desperately need. It shouldn’t come as a shock if dining halls become our new “community centres” within a few years. But do not worry , Traditional traditional restaurants are not going anywhere. However, the dining halls are an excellent mediation of informed design, community development, and most importantly, a peek into the future of our modern restaurants. While the initial future seemed bleak for the dining halls, that was no longer the case. the future he is dining halls, and they won’t go anywhere anytime thus.

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