One of the major trends being predicted by F&B professionals is the emergence of food halls in 2016.
At the Caterer Middle East Food & Business Conference 2016, Cutting Edge Agency founder Duncan Fraser Smith said: “We are going to the see the rise of food halls, emerging as one of the trends this year.
“A food hall presents multiple different dining opportunities in a small space. It’s dynamic because you have options and is a place you can visit two to three times a month. More importantly, it’s different.”
Fraser-Smith said, however, food halls should not be confused with food courts as the two are vastly different in their modus operandi.
“A food court generally has QSR (quick service restaurants) outlets as compared to a dining hall which involves taking different cuisines and putting it under one roof.”
He went on to explain a food hall will not have the likes of KFC or the large burger joints.
“It’s about getting a fantastic Italian concept, along with a Chinese restaurant, a home-made burger joint, a steak offering and a seafood restaurant, for example. Put them all together and have a communal seating capacity of about 250 chairs.”
Fraser Smith says diners not only get an opportunity to enjoy their experience, but they are also able “to sample a quality chef’s menu”.
“It would be really interesting if chefs such as Michael Mina and the likes are ready to take up a five m2 space and showcase their offerings, which would then inspire other as well,” he concluded.
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