HOW TO: Retail in Public Spaces

Nur is an Associate at Larisa Ortiz Associates.

In a previous post I talked about the benefits that parks and retail may stand to gain from being co-tenants. Today, we look at specific ways in which retail has been incorporated into our parks and open spaces. Depending on the size of your public space, you may decide to incorporate permanent retail spaces or temporary, seasonal ones that can easily be taken down to make room for more pedestrians and park users. Either way, these additional retail spaces can be great opportunities for local businesses and entrepreneurs to test new markets, if made convenient and affordable.

Case Study 1: Times Square Plaza

Vendor: Coffeed, a NYC-Based coffee chain

Space: 100SF, in the center of Manhattan's most trafficked area.

Leasing: The Times Square Alliance, the local non-profit BID, designates an area within Times Square for interested vendors who are then required to build their own structures. Electricity, rubbish removal services, as well as security are provided by Times Square Alliance.

Estimated Rent: $20,000/ month with a revenue share of 8% of sales. Times Square Alliance leased the space via Appear [here], an online listing platform that matches temporary, pop-up retail spaces with creative brands and entrepreneurs.

Added benefits to the vendor: Co-branding and promotional opportunities with the BID on its social media platforms and through other initiatives that the Alliance provides to the tourist, business and residential community.

Case Study 2: Astor Place

Photo: The Village Alliance

Vendors: La Newyorkina and Astor Plate, NYC- based businesses that both had existing storefronts in nearby neighborhoods like Greenwich Village and TriBeCa

Space: 110SF (La Newyorkina) and 200SF (Astor Plate)

Photo: The Village Alliance

Leasing: The plaza in which the kiosks currently sit is property of the NYC Department of Transportation (DOT). However, the local Business Improvement District (BID), the Village Alliance, has a contract with DOT to maintain the plaza. Kiosk vendors contract directly with the BID.

The procurement and bidding process of kiosk operators was a long process, according to William Lewis, Marketing and Events Director of the Village Alliance.  The BID wanted to ensure that they were tapping into existing local businesses and building kiosks that were respectful of the surrounding environment and community. Not only did the BID strive to keep local favorite, MUD coffee, being served at the kiosks, the BID also ensured the design of the kiosks were contextual. For example, the kiosk on the south end of the plaza is a metal structure that reflects the style and aesthetic of  the famous Alamo sculpture (the Cube) and the kiosk design of La Newyorkina on the northern end of the plaza features a hand-painted mural that reflects the local neighborhood.

Like in Times Square, selected operators built their own structures but worked closely with the Village Alliance to finalize designs.

Ensuring success: According to Will (Village Alliance), the kiosks are really popular and doing very well a year since their opening. Their success lends itself to creative menus, a variety of products, a strong daytime population, and of course strong connections to the local neighborhood.

The location of the public plaza by new office developments and the Cooper Union School ensures that the kiosks get strong foot traffic throughout the day. In addition, the BID arranges outdoor tables, chairs, and parasols (like in Times Square!) to support the congregation of large groups and encourage outdoor dining in the warmer months.

Case Study 3: Hunters Point South Park

Vendor: LIC Landing by NYC-Based COFFEED features a healthy selection of locally-sourced food offerings, craft beers, fine wines, and specialty coffees and teas. COFFEED is also a charity-minded café known for donating a percentage of its revenue to local charities.

Space: 1,500 SF, at Hunter’s Point South Park, Long Island City’s waterfront recreation destination.

Leasing: The concession spaces was designed and built during the initial development of the park. Bids were later put out for operators by the NYC Parks department.

Case Study 4: Union Square Park

Market: UrbanSpace has operated the Union Square Holiday Market for over two decades

Space: 30,000SF with about 100 vendors, of which 75% are NYC-based. Individual booth sizes range from half-booths (50SF) to double booths (200SF)

Leasing: The market is made possible via a five-year agreement with the Department of Parks and Recreation negotiated with the market’s operator and founder. The Parks Department opens a round of competitive bidding, issuing a detailed request for proposals and site visits for prospective bidders.

Selected market operators then hold open application calls for interested vendors online.

Estimated Rent: Vendor spaces average between $6,000-$18,000 per vendor, depending on location and size of booths. Each year, UrbanSpace has netted around $2.7 million in vendor fees and compensated the City over $1.5 million.

Case Study 5: Downtown Detroit Parks

Market: Winter in Detroit is sponsored by Bedrock and Quicken Loans Family of Companies. Detroit Downtown Partnership collaborates with the nearby property owners to organize the seasonal markets.

Space: 130SF, pre-fabricated glass structures designed by Philadelphia-based Groundswell Design Group

Leasing: The market operators hold open application calls for interested vendors online. Vendors are selected based on unique and creative retail concepts, quality products and packaging, design of booths, and originality of brand

Estimated Rent: $1,000 for the season (inclusive of electrical, lighting, heating, and security) According to reports, the 38 selected businesses generated more than $2 million in sales between November and January.

Regardless of retail model and leasing structure, we must remember not to get carried away with commercializing parks and public plazas whose first objective is to provide spaces of relief from urban living and circulation opportunities. There is always the potential that highly-curated retail experiences with higher price points may indiscreetly exclude a segment of the population that has less disposable income and therefore is less likely to enjoy a costly park retail experience. 

Incorporating free experiences with the retail activities may alleviate such impacts. Last season, at the Union Square Holiday Market in NYC, for example, there were free goodies and interactive photo booths open-to-all. Candy and cups of hot chocolate were distributed for free to all visitors- thanks to sponsorship by Citibank. These goodies were handed out at the sponsor's booth, where free mobile device charging stations and warming stations and lounge seating were also offered - much needed respite from the cold of winter.

As the weather clears up in the coming weeks *fingers crossed*, keep your eyes peeled for the growing trend of retail concepts in your local park and let us know if you think it's a much-needed public space activation strategy!

Planning a downtown street fair? Five ways to avoid undermining retail sales for local businesses

It is not uncommon to hear merchants complain about the singular annual event or street fair. These activities are common among many downtown organizations trying to promote visitation, and to be fair, thoughtful downtown events are important to successful revitalization efforts. But if you ask some business owners, they may not be having the intended effect. Consider the case of the local barber shop whose regular customers avoid the area during downtown events. Or a flower shop that can no longer make deliveries because the street is closed. How do you avoid some of these common errors? And how do you execute a great event that helps local businesses?  I've rounded up a few examples of common mistakes and potential solutions. Is your organization doing any of these things?

The challenge - the main corridor of the festival is packed with
people but the sidewalk side where the business entrances are is empty. 

A better solution - don't block storefronts. Use existing downtown open space
between two retail streets for the market. This way, the events
serve as a link between shopping areas and helps to extend the average customer length of stay. 

A better solution - if you've got a single loaded retail corridor,
place the farmers market stands across the street to
create a double loaded corridor.  This enhances the density of
downtown offerings and encourages cross-shopping. 

A better solution - Don't block access to the sidewalk and local
businesses. Notice the gaps between the vendor stalls that allow for ease of
access between the sidewalk and the main thoroughfare. 

The challenge: Make sure to site your market where the downtown action is.
You want to ensure your market is in close proximity to
your downtown businesses, otherwise the opportunities for
synergy and shared customers are lost. 

A Response to APA17: The dangers of calling it a Modern Food Hall

One of the more popular sessions at the National Planning Conference last week was one titled “Modern Food Halls: Redevelopment Aid or Trend?” The panel discussion was led by Nicolia Robinson of Cooper Carry, an architecture, design and planning firm based in Atlanta, Georgia. Joined by her colleagues Sarah Jane Bonn and Daniel Sweeney, Nicolia led the discussion around one of the most talked-about trends in cities across the country. She opened the floor with a brief presentation on what the drivers of food halls were and attempted to distinguish them from what many of us recognize as food courts and markets.

Food Trends

In 2015, there were only 70 food halls across the nation. Last year, the panel cited that that number had risen quickly to 130, and by the end of 2017, we are expected to see more than 200 food halls across America.

This rapid growth in food halls, like restaurants, can be attributed to the rising trend of eating out amongst consumers. In an earlier post, we wrote about the fundamental and cross-generational shifts that have led to restaurant industry sales surpassing grocery sales for the first time in history. For food halls, the large proportion of millennials eating out more frequently is particularly driving its rapid growth and popularity.

On top of this, the panel claims that food halls are also meeting the needs of consumers who are seeking more “sophisticated and authentic flavors and experiences while dining out”. This has been echoed in recent media reports that claim consumers are “demanding more variety, better quality food while also seeming fatigued with the conventions and time investment of a multi-course, full-service meal” at traditional restaurants.

Defining Modern Food Halls

So what exactly is this food hall we’re all talking about? While the panel from Cooper Carry attempted to distinguish food halls from the traditional food court and market by delineating specific traits for each of these places, the lines began to blurry as they continued to dive deeper into case studies and examples. Before we begin to dissect the discussion around the definition of food halls, here are the characteristics the panelists attached to Food Courts, Markets and the newest hybrid, Food Halls:

Food Court	Market	Food Hall - Marries best of both food court and markets
Mostly national brands	Mostly local brands; mom and pop stalls	Both local and national brands (mostly local)
Fast food to fast casual	Ingredient-focused, produce-heavy stalls	Curated mix of tenants
Convenience		Plenty of gathering space (communal aspect)
Few retail options	Mostly Retail	Balanced retail and food

And here are the different ‘Scales and Types of Food Halls’ that have been observed by the panel:

Micro	Neighborhood	Destination
<10,000sf	10,000-30,000sf	30,000sf
Located in mixed use development, usually in difficult spaces to lease out to other operators

Food Halls

According to the panel, there are some key elements that make a food hall a food hall. First, there is often a heavily curated experience. The trouble with the ‘curated experience’ however has been that it is often targeted toward younger consumers that are more educated and have higher disposable incomes. After all, this is the demographic group choosing to live in urban, dense areas or in transit-oriented neighborhoods where these food halls are often located – key element number two.

Although this was not directly addressed by the panelists, several planners present in the room were rightfully wary of the implications of the food hall’s curated experience. Prices of meals at food halls, as one audience member noted, are often high compared to other available dining options. The noisiness and bustle of food halls also largely appeal to younger adults without children or elderly companions.

Panelists also noted that another key element is the detailed attention often paid to branding food halls as modern amenities and advertising them on social media. This seems troubling as it necessarily excludes certain groups of users from food halls, for example traditional older customers or non- English-speaking customers.

Finally, food halls are supposed to have a variety of authentic tenants. Although this was not clearly explained in the session, I would hazard a guess that this was in reference to locally-owned businesses with new food concepts.

There appear to be a number of problems or inconsistencies with the food hall as defined at the session. In fact, when the floor opened for discussion, many in the audience jumped at the opportunity to ask about the foreseeable economic and social impacts of food halls that was not addressed in the presentation. Issues raised by audience members included insufficient parking and seating space for large crowds, and finally, the elephant in the room – who are food halls for?

In response to crowded spaces, Daniel Sweeney quipped that while seating can be hard to find in these popular food halls, this can in fact be beneficial to vendors. The busyness of the food hall creates a vibrant atmosphere for visitors and makes the food hall appear to thrive.

 

However, when must the line be drawn before the crowds begin to cause discomfort for regular patrons, forcing them to find alternative options and potentially resulting in drop of sales for vendors?

In fact, Chelsea Market here in New York City already suffers this shortfall. As soon as the food hall began to primarily serve tourists and attracted crowds of out-of-towners (over 6 million national and international visitors annually), locals no longer found the shopping environment conducive for daily  needs. Today, many locals intentionally avoid this former neighborhood jaunt. It appears as though food halls run the risk of becoming a visitor attraction rather than a local neighborhood amenity. This very issue raised red flags for me when the panelists started to use Essex Street Market as a case study of a neighborhood food hall.

The Problem with the Food Hall Label

In the past few months, LOA has been working with the New York City Economic Development Corporation (NYCEDC) to create a tenanting and marketing strategy for Essex Street Market as it prepares to relocate to a new facility across Delancey Street. LOA developed a strategic market positioning statement for Essex Market that defined key customer segments before recommending strategies for attracting new tenants and vendors.

Essex Market is, by definition, a public market owned and managed by NYC EDC. It is not a food hall, nor does it aspire to be one. The market is New York City’s oldest public market following Mayor La Guardia’s efforts in the 1930s to clear the city’s streets of pushcarts and build a network of modern indoor public markets. For more than 75 years, Essex Market has been a fixture in Manhattan’s Lower East Side and an important source of affordable products for local shoppers, from Latino and Asian immigrants, to the new millennials who have recently began moving into the neighborhood.

The mission of the market remains to serve the needs of low and moderate income residents in the neighborhood and this can be observed by the mix of tenants at the market. Vendors such as Saxelby Cheese Mongers and Essex Farm Fruits and Vegetable for example accept EBT and offer products at low price points. Even as the market expands in size at its new facility, prepared foods vendors will remain a small percentage of the overall market tenant mix. Ingredients-based purveyors will continue to make up over 70% of the market, including specialty ingredients such as fresh coffee beans, American cheeses and traditional spices.

In addition, NYCEDC and the Essex Market management team, will continue to remain committed to scouting hyper local vendors to fill the remaining spaces at the new facility with preference given to vendor applicants offering farm-related or ingredients-based products. These tenanting strategies are intended to maintain Essex Market’s position as a public market with retail that contributes to the local community’s wellness through fresh, affordable food.

Although the panel had intended on showing the audience a positive example of a publicly-managed neighborhood food hall, they may have taken a leap altogether in labeling Essex Market a food hall. Let’s take a look at the criteria set by the panel for food halls and how Essex Market doesn’t quite meet them:

Food Hall	Essex Market
Both local and national brands (mostly local)	No national brands
Curated mix of tenants	Curated to the extent that EDC is maintaining 70% ingredients-focused, produce-heavy purveyors
Plenty of gathering space (communal aspect)	Yes in the new facility
Balanced retail and food	No - 70% ingredients-based retail

Given that there are already some implications associated with food halls, we need to be careful with the way we use the label. In a previous post on food-based developments, we began to explore some of these negative impacts.

“…when food-based developments do not serve the wider community, it stands to run into accusations of causing gentrification and rising property values. In Anaheim, California, where a former fruit packing and distribution center was transformed into a food hall dedicated to local vendors, it has quickly evolved into  a selling feature for new residential developments in the neighborhood. Broookfield Residential for example is hoping to “attract young buyers with units priced between $300,000 and $400,000” in a neighborhood that was once a sleepy town known only for Disneyland. Whether intended or not, the Packing House food hall in Anaheim has led to huge inflow of development into the neighborhood, raising prices of property in the area.

Furthermore, food halls that only serve ready-made meals or chef-made meals are often too upscale for the average customer. While they may help fill gaps in a food desert, prices often prevent lower income bracket groups from accessing these freshly-made and locally-grown foods since most prepared foods are not even eligible for SNAP benefits.”

For all of the benefits food halls claim to have as incubators for small, local businesses and chefs, there are plenty of other players in the industry that are simply abusing the trendy name for profit’s sake. Let's not call it a food hall, if it’s really a market or a food court. 

Retail Incubator Models and Downtown Revitalization: Understanding the Options

Many corridors across the country struggle to retain and attract viable retailers. In the same way, establishing a retail business in a downtown corridor is a capital and knowledge intensive endeavor. This post introduces different retail incubator models and explores how they can bridge the gap between empty storefronts and aspiring entrepreneurs.

Retail incubators are a specialized type of business incubator. Just as business incubators nurture the development of new businesses (tech, manufacturing, etc.), retail incubators provide critical assistance to retailers in their early start-up phase. This assistance encompasses multiple aspects of opening and running a business that range from coaching, access to capital and physical space to marketing and networking connections. A key aspect of a retail incubators that many groups excited with the concept fail to grasp is that an incubator is not simply a building with many stores, but it is a program of targeted services. In fact, retail incubators can be of various types and structures, including space-based models and program-based models.

Space-based retail incubators allow retailers to occupy small spaces within a larger facility that shares a number of services (think of the typical flea-market) at reduced rents. In this model vendors benefit from the proximity to other vendors (potential for increased foot traffic) as well as shared cost of typical operating expenses (utilities, etc). Also, the close proximity to other vendors allows the exchange of ideas and lessons among them and thus boosting collective learning and innovation. In this model, however, technical assistance to individual businesses is not the emphasis since space-based incubator facilities tend to house a mix of new and established retailers.

In fact,this type of retail incubator has been often established by property owners and developers to fill vacancies with innovative and creative retailers and generate interest in these properties and even in the neighborhoods they are located. For example, Shops @ MoDiv, a collection of tiny spaces housed in a historical building in downtown Grand Rapids was created Rockford Construction with the intent to incubate businesses that once established in the downtown facility will want to stay in the area and generate additional demand for other retail spaces downtown.

Shops @ MoDiv, a space-based retail incubator in downtown Grand Rapids, MI

Rockford Construction decided to experiment with the retail incubator concept when the developer could not attract tenants to fill the first floor of a historic downtown building during the 2008 recession.  Modeled after successful retail incubators in Ann Arbor and Portland, the developed created Shops @ MoDiv to be an innovative and flexible space mixing both start-ups and established retailers in an open and integrated floor-plan. The incubator contains ten retail spaces ranging from 100 to 1,000 square feet and leases range from six-months to five years. Tenants include boutiques, an apothecary that sells remedies and spices, artists selling their work, a bakery, and even a brewery.

It is important to note that for a real estate developer to build small spaces that require multiple tenants can be risky and not worth their investment, especially when compared to building a typical commercial building for a few tenants. In fact, Shops @ MoDiv were originated due to the lack of traditional larger tenants to lease the space. This is where a developer can potentially partner with a reliable public or nonprofit entity to take the lease and handle the work of filling all the incubator spaces. Such a partnership can mitigate the risks to the developer and help to activate the streetscape in the corridor while helping small businesses to get the exposure and experience needed to get established.

Another type of retail incubator is the program-based model. In this model, businesses are incubated in their permanent location rather than in a smaller space in a shared venue where it will outgrow. Thus, a key component here is that businesses are incubated to be able to stay where they were established. The rationale is that the location of a business is a key component of its success and that incubating a businesses at its permanent location right from the start-up phase will give new entrepreneurs a stronger understanding of the location, its local customer base and neighborhood dynamics and as a consequence enhance the business ties to the community and increase its chances of success.

A well-known example the Downtown Kalamazoo Inc. (DKI) Retail Incubation Program. Established in 2009 when downtown Kalamazoo, MI struggled to attract retailers, DKI spearheaded its creation enabled by a state legislation that allowed local Downtown Development Authorities to create, operate and fund retail businesses incubators. The program is managed by DKI’s Business Recruitment and Retention Committee and provide the following support to retail start-ups willing to open downtown:

• Eighteen months of subsidized rent, incrementally reduced from a maximum of 50% or up to $830 monthly
• Training in Merchandise Managements, Marketing, Human Resources, Financial Management and Customer Service
•  Mentoring from a successful downtown business

In exchange, the program required participants the following:

•   Attend all the training sessions
•  Hire a bookkeeper or CPA approved by the program
• Provide sales, inventory and expense information to allow tracking of success
•  Keep the business open for 6 days a week or 50 hours a week

In four years the street-level vacancy rate in Kalamzoo’s downtown dropped from 20 to 2 percent. As the program filled key locations with new retail concepts, business attitudes towards downtown changed. In fact, similar programs followed suit throughout the country and are still active today, primarily led by downtown organizations focused improving downtowns’ vibrancy and overall business environment.

Regardless of the model, a retail incubator can never completely eliminate the challenges of operating a business. Many stores open and many will close. There is not a single blueprint for downtown revitalization. But for corridors struggling to attract established retailers like national chains, the retail incubator model might be an option to bring vibrancy and economic activity to the area while providing opportunity for local entrepreneurs who already understand the characteristics and demand of the local market. As with any downtown revitalization initiative, having an organization with the capacity and commitment to lead the effort is a priority.

For further information and resources on business and retail incubators, check out the National Business Incubation Association (NBIA) website.


References:

National Business Incubation Association, Tips for Developers, www.2.nbia.org/resource_library/tips_dev.index.php

University of North Carolina Community and Economic Development Program Blog, Retail Incubators and Main Street Revitalization, ced.sog.unc.edu/retail-incubators-and-main-street-revitalization, August 2016

Downtown Idea Exchange, First store opens under retail incubation program enabled by state legislation, www.DowntownDevelopment.com, 2013

The Food Hall Revolution

The retail industry has seen its fair share of trends and advancements this past year – ecommerce is up and millennials are driving experiential shopping. However, one that has inescapably stood out has been the development of food hubs and food halls all across the country. In fact, earlier in 2016, UrbanLand predicted that food was to be the ‘anchor of retail developments’ based on the rising proportion of store growth being attributed to restaurants. From Detroit to Irvine, cities and developers are catching onto the culinary-oriented developments in their own unique ways but are these places simply sexier, marketable versions of the traditional food courts? Let’s find out what constitutes food hubs and food halls and what impacts they are having on economic revitalization and food access.

Marketplaces have been a key economic, cultural, and social component of villages, towns, and cities for thousands of years and food, particularly fresh produce, has always been a vital commodity for trading at these markets. A food hub, as defined by the National Food Hub Collaboration and Michigan State University, is a “business or organization that actively manages the aggregation, distribution, and marketing of source- identified food products primarily from local and regional producers”. By doing so, food hubs bridge the gap between food producers and consumers and satisfy wholesale, retail, and institutional demand all under one roof much like traditional marketplaces. Today, many fresh food producers lack the capacity and financial resources to access these markets on their own so food hubs are indeed making it possible for these producers to gain entry into new markets, increase their incomes, and up scale production.

Not only are food hubs profitable to producers, distributors and retailers, they are also vital in improving neighborhood access to local foods by offering complementary programs and resources such as shared community kitchens for healthy cooking classes and food incubators for budding restaurateurs. All of these components that make up a food hub differentiate it from farmers markets that simply provide platforms for producers to sell directly to consumers like you, but what about the difference between food hubs and food halls?  

As it turns out, the term ‘food halls’ is increasingly being used interchangeably with food hubs. However, food halls are more often than not one of the many programs within a food hub (complementary to grocery stores, food education facilities, food distribution centers, and kitchen incubators). When food halls function separately and independently, they are often less community- and agriculturally-based. While they may claim to support locally-owned businesses and chefs, they often do not guarantee as tight a policy of local produce-sourcing as food hubs do given their varying administrative organizations and missions. Often, these food halls simply bring together multiple vendors, carefully curated to meet the targeted consumers’ taste and preference, and provide them space in high traffic areas at potentially lower rental rates.

Regardless of semantics, both food halls and food hubs are cooking up destinations for local food and providing opportunities for local businesses to grow – albeit to different degrees. Given the infancy of these food-based developments, we can only begin to predict their position as catalysts for redevelopment and socio-economic revitalization.

The Eastern Market in Detroit, Michigan, for example, demonstrates the potential for food hubs to be really sustainable and efficient food sources for communities. The food hub is the “largest historic public market in the Unites States” and has been connecting small farms with customers from metro Detroit for over a century. It has done more than just organize farmers markets for locals; the Eastern Market also hosts a massive wholesale market for local restaurants and grocers from midnight to 6am on weekdays. In addition, the market has incubator spaces for food entrepreneurs and provides professional kitchens for entrepreneurs who would otherwise be unable to access such resources. At Eastern Market, entrepreneurs can develop and test-market their products before expanding regionally. Take for example, McClure's Pickles. The firm got its start at the market and has since expanded nationally.

The Eastern Market not only meets the scope of a regional food hub but has certainly met its mission to “build facilities and critical infrastructure that fortifies the food sector as a pillar of regional economic growth while improving access to healthy and affordable food choices in Detroit”. A survey conducted by Michigan State University found that the majority of food hubs in Michigan helped increase access to healthy foods in underserved neighborhoods, thereby supporting a healthier population. More than 95 percent of Michigan's food hubs are experiencing an increase in demand of their products and services with restaurants, small grocery stores, and kindergarten through 12th-grade school food services being their number one customers. Furthermore, among the food hubs surveyed, about half of food hubs were equipped to accept federal Supplemental Nutrition Assistance Program (SNAP) benefits.

Food hubs also have the potential to act as arts and cultural centers for their neighborhoods. The large halls and spaces located in the hubs are conducive to art and design festivals. Eastern Market, for example, is home to the Detroit Design Festival every fall and many other creative pop-up events and programs. Like other food hubs, it is increasingly becoming a mixed-use building and yet food-based hub. Even food halls that simply feature chef-driven vendors and tenants are becoming arts and culture centers hosting a myriad of events throughout the year. In a time where millennial customers seek out unique retail experiences, the merging of the arts and culinary worlds was only an inevitable next step.

On the other side of the coin, when food-based developments do not serve the wider community, however, it stands to run into accusations of causing gentrification and rising property values. In Anaheim, California, where a former fruit packing and distribution center was transformed into a food hall dedicated to local vendors, it has quickly evolved into  a selling feature for new residential developments in the neighborhood. Broookfield Residential for example is hoping to “attract young buyers with units priced between $300,000 and $400,000” in a neighborhood that was once a sleepy town known only for Disneyland. Whether intended or not, the Packing House food hall in Anaheim has led to huge inflow of development into the neighborhood, raising prices of property in the area.

Furthermore, food halls that only serve ready-made meals or chef-made meals are often too upscale for the average customer. While they may help fill gaps in a food desert, prices often prevent lower income bracket groups from accessing these freshly-made and locally-grown foods since most prepared foods are not even eligible for SNAP benefits. So while food hubs and food halls may have a right to celebrate their contributions to the local food system and local communities, there are a few implications to also be wary of.

If that didn’t scare you enough, there are also a set of complex challenges involved in setting up and running food-based developments. Start-up, administrative and operational costs can run up high, especially when run by a nonprofit. Although finding capital through donations, grants, and city funding is a common strategy, these funding sources can easily go away. The many moving parts of food hubs also means that overhead costs can arise at all points on the operational chain.

Further still, site development has proven to be a huge challenge for food hubs. This is due to requirements for cold storage, space for processing food, distribution, and strategic marketing. The non-profit Boston Public Food Market, for example, is already spending close to $14 million to turn a state-owned building into a market.

Indeed, food hubs and food halls can take several years to achieve financial profitability. However, it is food hubs that work with various partners, including local farmers’ associations and school districts, which are able to increase their earnings easily by establishing distribution agreements.  These partners often also help with advertising and marketing efforts – lowering food hub overhead – and provide food hubs with a consistent yet diverse customer base.

On the other hand, food halls that function separately and independently with only chef-driven vendors open with 100 percent occupancy before quickly running into problems of high operation and marketing costs. This often leads to high lease rates for vendors. Since local entrepreneurs are particularly susceptible to rent charges and often are unable to make their businesses work in the long run without continued support from the food hall, these food-based developments hollow out and struggle to find replacement chefs.

As we move into a new year, and the trend of food hubs and food halls catches on rapidly across cities, let’s watch out for the saturation point in food-based developments. More importantly, let’s beware of its real impacts on food access and our local neighborhoods and communities. 

Support Your Local Artists This Holiday Season!

We're all gearing up for the holidays and of course buying gifts has become part and parcel of the season. Although looking for various types of gifts for all the different people in our lives has become less stressful and made easier with department stores and shopping malls offering a wide range of products, artisanal holiday markets have become the new hub to do this same type of cross shopping.


In New York, holiday markets are sprouting up all across the city - indoors and outdoors - and offering customers carefully-curated and unique shopping experiences filled with independent vendors selling an eclectic array of goods. A few weeks back, I stumbled upon Ridgewood Market Holiday Night Bazaar inside a German beer hall in the burgeoning neighborhood. Although the indoor market was discreetly located and inconspicuous, within 45 minutes I was armed with gifts for everyone on my list and not only did I spend much less than I would have at Bloomingdale's, I also got gifts that were handmade and one-of-a-kind.


This community-based artisan market, for example, features over 40 local artists who live or work within the neighborhood and that night all of them were out selling their products in person. There were ceramic pieces carved by hand in a nearby studio, metal jewelry mixed locally, and even honey harvested in local backyards. The truly engaging shopping experience that artists/vendors at such markets are able to offer is also special as many are able to speak eloquently to the process and inspiration of each product being sold.

As more research begins to point to the importance of maintaining physical retail presence and creating compelling shopping experiences to attract millennial shoppers, these holiday markets are certainly doing a great job offering millennials the stories they seek and the opportunities to touch, feel and test products.

Most importantly, this type of local and artisanal market is also fast becoming an outlet for artists, or aspiring small business owners, to test their products on the market and start building a customer base at a particularly crucial time of the year for retail. So for those of you who are still struggling to find the perfect gifts for all the special people in your lives, visit your neighborhood artisanal holiday market in your beer hall, church, or park, and support the local artists and aspiring business owners living amongst you!

Check out amNY and TimeOut New York for their lists of holiday markets in NYC!