Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group) and today we're here to tap into her unique perspective on F&B in the food hall world.

Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.

Show notes…

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Favorite success quote or mantra:

"If you follow your passions and make a career out of it, you'll be happier than and better than anyone else at what you do."

In today's episode with Kulsoom Klavon we will discuss:

FOOD HALLS!
Balanced perspective to food service (customer and operations)
Curating in-flight menus for American Airlines
Why is there a food hall immersion?
Food halls are meant to be an anchor destination to drive traffic to a place
Will food hall's canabalize restaurants?
The benefits to opening in a food hall
A good place to test a concept before moving to a restaurant
You're only responsible for food and labor
You pay a licensing agreement based on percentage of sales
Major flexibility in licensing agreements
How The Food Hall Co. operates (more focused than others)
How to get into a food hall
Future fold halls need to be an experience; it's not just about the food

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Contact info:

The Food Hall Co. website

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Huge thanks to Kulsoom Klavon for joining me for another awesome episode. Until next time!

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694: Kulsoom Klavon on The Future of Food Halls

Restaurant Unstoppable with Eric Cacciatore

694: Kulsoom Klavon on The Future of Food Halls