In a city with an appetite for fresh approaches to culinary trends, the food hall and pop-up dining movement has become a fixture in New Orleans’ edible landscape. And, these concepts are booming everywhere, with reports showing the number of food halls operating in the United States will exceed 200 by 2019, an increase of 700% since 2010.
Food halls and pop-ups have proven advantageous for entrepreneurs looking to grow and scale new culinary ventures. These concepts typically have lower startup costs and overhead, help increase brand awareness, and give chefs a chance to experiment with less risk and fear of closure.
Join The Idea Village for a night of conversation at New Orleans’ newest food hall, Pythian Market, where we will dig into the benefits of seeking alternative restaurants concepts, touch on industry themes, and highlight ways food entrepreneurs can take things to the next level.
To Register: https://www.eventbrite.com/e/from-pop-up-to-profits-diverse-strategies-to-scale-your-food-business-tickets-48507697830?utm_source=eb_email&utm_medium=email&utm_campaign=order_confirmation_email&utm_term=eventname&ref=eemailordconf
Sign up for news on events, vendor openings, special offers, and seasonal activities.