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April 22, 2024
Food Street

Food court only “eat”? How do foreign food centers make the “eating” space fun

As food has gradually become a way of socializing, it is difficult for food courts to be swallowed or replaced by commercial markets if they only have the attributes of catering. In the face of the “X+X” complex space blossoming everywhere, many foreign businesses with food as the main part of the food center to create a more appropriate development opportunities and ideas for food courts? They come from other fields, or they blend with retail, exhibitions and other innovations, or they break through the visual effects of traditional food courts through design… In any case, these food centers will start from the need to better meet people, committed to create a more close to life of the commercial space.

01Time Out Market.

Time Out Market is a food court founded by Time Out magazine. The contents of Time Out magazine cover all aspects of urban life, such as fashion consumption, catering food, culture and art, etc., which has created a strong foundation for the establishment of the food court and successfully brought the magazine into real life. Since 2014, Time Out has successively established Time Out Market in Lisbon, Chicago, Miami and New York. The food court has been redefined by combining high-quality food and fast casual formats to bring a concentrated experience of food, entertainment and leisure.

Time Out Market, located in Dumbo waterfront, Brooklyn, New York, is a square that integrates “food and culture”, which represents New York’s local food culture. About 30 local New York food merchants, handpicked by the Time Out editorial office, spread out over two floors. Rows of solid wood texture of tables and chairs, but also reflects the designer pay attention to.

In addition to creating a comfortable dining environment, there will also be live music performances and exhibition activities, while enriching the space scene, but also let people taste food, experience the interest of art.

Time Out Market Montreal is a hot food culture space in Montreal in 2020. In addition to bringing together talented food creators from various cities to bring comfortable dining space for diners, it is also equipped with a demonstration kitchen, a cooking school, some retail space and a performance stage. Regular food shows bring all kinds of joy.

02Chelsea Market.

Chelsea market, formerly a factory that developed and manufactured OREO cookies, has been transformed into a complex creative space consisting of a food court, shopping mall, offices, and TV production building. In addition to food, the Chelsea Market is also home to art, fashion, jewelry, design and vintage decoration shops, forming a community living market.

In the design, Chelsea market retains the original appearance of the factory, using the original plant equipment, machinery, water pipes, ladders, mottled walls and other major elements. With the black-and-white photos of the old factory displayed and the advertising articles of the biscuit factory displayed in the window, the sense of history spreads and the ancient and modern are interwoven, turning the space that was originally just a food market. Decorated as a century-old market or industrial museum.

Chelsea market between 9th Avenue and 10th Avenue breaks two brick walls through creative destruction, forming a semi-arc hole, breaking through the dynamic line of the whole space, forming a long food street, improving consumers’ shopping market and buying opportunities.

Chelsea market, which mainly focuses on the food market, mainly serves the residents of the surrounding communities. Not only are there restaurants like Amy’s Bread, One Lucky Duck, Jacques Torres Chocolates and Buddakan, but lifestyle grocery stores like Posman Books and Bowery Kitchen Supply, Each store has its own product and space, which blends with the old building to create a unique atmosphere.

With the development trend of O2O marketing model, Chelsea market has gradually formed an operation model of online consumption and offline experience, in order to increase revenue and fame. In addition, guided Tours will be held daily to take different groups around the market. In addition to market Tours, brand stories and food tastings, tourists will also be guided to the scenic spots around the market, such as the Meatpacking District and the High Line Park. By combining the mall with the nearby Guanganugao resources, the overall charm and personality of the mall is enhanced.

03Ponce City Market.

Located in northeast Atlanta’s Old Fourth Ward and near the Jimmy Carter Presidential Library, Ponce city market is a historic brick structure with an area of nearly 200,000 square meters. Reopened in 2014 after renovation, it breaks through the original attributes of traditional department stores and creates a more organic form of urban aggregation, becoming the most comprehensive urban complex and indoor food distribution center in Atlanta.

The renovated Ponce city market gathers playground, shops, hotels, classrooms, apartments, office buildings and other business types. Taking catering as the core, it creates a food community in line with the pace of urban life — food hall. Experienced chefs provide a variety of food and ingredients, while other crafts and daily necessities are provided by retailers.

On the ground floor are Botiwalla, a food concept from Indian street restaurant Chai Hopkins, and James Beard award-winning chef Lynton. H&F in Hopkins, and Sean the excellent chef. Brock’s restaurants and other cuisines from all over the world.

Ponce city market also sets up retail areas and experience activity areas, and creates creative cultural community with Wonder Root art organization and fitness place with The Forum Athletic Club, etc. To create a commercial space focusing on food and mixing various forms of business.

04Le Cathcart.

Le Cathcart is based on the garden concept to create a new food space. Its large, transparent glass roof not only serves as a new gathering point in downtown Montreal, but also combines urban space elements with industrial architectural elements to create a warm living oasis.

The 35,000 sq ft project is located in the busiest part of the city, Ville Marie Square. Sid Lee Architecture studied the site from a historical point of view throughout its planning and design, transforming some of the original modernist elements within the space to achieve a balance between architecture and function. By connecting a series of walkway Spaces, the Le Cathcart interior establishes the same spatial layout strategy as Montreal’s urban plan, which is a perfect environmental response to Montreal’s vibrant city streets.

The highlight is a 16 ‘high quality glass roof over the open dining space, which is supported by 18 glass beams with excellent transparency to seamlessly connect the interior to the surrounding cityscape. There is plenty of natural light, day and night, and diners enjoy unobstructed views of Mount Royal.

The overall space can accommodate more than 1,000 people and features 15 kiosks and a range of bistros and coffee Spaces, as well as three sit-down restaurants. Multiple design elements differentiate the dining Spaces in tone, light and atmosphere, while thematic elements such as flower beds and sofa seating create a sense of continuity between the interior and exterior of Le Cathcart Food City.

In order to create a “garden” feel, a garden dining space with a wooden floor is placed at the core of the space, where bamboo flooring and natural vegetation create a deeper connection with the outdoor environment. As different kinds of wood fall into different Spaces, different atmospheres and color scenes are created, which then spread to each space, colliding with the unique design elements of each space, thus creating a sense of continuity of space theme.

postscript.

With food as the main part of the food business distribution center, the pure food space is transformed into a complex space with multiple experiences such as retail, exhibition and performance through groundbreaking space design and diversified operation modes, which brings new possibilities for food court and provides new ideas for business model. In line with the development of The Times, what will be unexpected, can be used as the main business segment to broaden the possibility of diversified scene?

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