Food Hall Guide
They are mainly populated by young people, the average age is 35 years, and represent a pole of attraction for hordes of tourists hungry for local specialties. If you have problems with food and indeterminate spending horizons, it would be better to avoid them: the food lobbies are undoubtedly the realm of the temptations of the throat and the embodiment of the lust of taste.
The big binge
They resemble shopping malls with retail displays and temporary mini restaurants, and like multiplex cinemas they look the same all over the world, with their standardized aesthetics, luminous signs and signage that guide the flow of consumers. They have a minimal style in detail, and propose a sort of endless replication of living modules with kitchens where you can pick up the meal to be consumed directly on site, or do a kind of shopping that is different from the classic supply from the supermarket.
They are often misunderstood with food courts but, although they are synonymous with the colloquial use of language, simply calling them short is reductive. A food hall is not only a place where you can have a different meal, but it is also a real commercial oasis where you can buy premium foods, or products of food crafts excluded from the large distribution circuits.
Do not call them non-places
Kevin Lillis, CEO of Hospitality & Alliance, who anticipates a bright future for the food halls and hopes to see them included in the world's most prestigious hotels, has a different opinion.
The contained management costs, the fiscal concessions for leasing and licenses, the financial shock absorbers for the startups of the sector, the possibility to delegate to external companies services such as the management of the tables and the supply of furnishings, act as an incentive to the choice to insert their own refreshment point within a seemingly depersonalizing context.
There is no denying that the redundancy of supply entails certain risks, including, for example, being forced to compete constantly and the need to offer the public quality products at a competitive price. And, also for this reason, hotels could really be the promised land of the food halls of the future.
Adding spaces dedicated to food & beverage in luxury hotels is an excellent alternative to attract new customers, but it is above all a way to promote the integration between the tourist and the local community
The structure includes several areas: the Febo Garden - nursery and garden centre named after the owners of the EKK, the Febo brothers; the eco-hotel with 33 rooms and business center; the restaurant, which has about fifty seats and offers a revival of traditional Abruzzo cuisine in one hundred recipes; the market that frames 130 suppliers "made in Abruzzo" divided on a provincial basis.