The Food Hall Company creates destinations in local communities to benefit aspiring restaurateurs, real estate developers, and the most influential consumers alike. Wherever we operate, our food halls answer the question, “Where can I find the bestin town?”
“Where can I find the best
____________ in town?”
A well-managed food hall evolves as fast as the city’s food scene. It acts as both an experimental kitchen for well-known chefs to test their next big food idea and as an incubator for young food entrepreneurs to explore a new business opportunity. A well-curated food hall mirrors the best of food trends in a community by collecting the highest caliber of local offerings for visitors to enjoy in one, beautiful space.
Across the world, each region has its own flavors to discover. Each dish tells a story about the people, culture, and history of a place and how everything came together to create the unique character it is known for. When people visit a new destination, they want to sample everything that makes that place distinctive.
Food halls are a fantastic gathering space for food, beverage, and culture lovers of all kinds. They are a chance to immerse oneself in the sights, smells, sounds, and tastes of a region by presenting a collection of culinary experts who are passionate about turning each meal into an experience. We call it food theater.
The Food Hall Company is a subsidiary of Front Burner Restaurants. Since 1994, Front Burner has developed 14 unique restaurant concepts, including such trend-setting brands as Whiskey Cake, Mexican Sugar, Velvet Taco, Ida Claire, The Ranch at Las Colinas, Haywire, The Keeper and Sixty Vines, and currently operates in over 100 successful restaurant locations nationwide.
At The Food Hall Company, we care about giving food-passionate entrepreneurs an opportunity to make a statement. We are a company that knows the ins and outs of the industry and how to turn a simple vision into a successful and highly profitable expression of local fare.
Our background as restaurant concept developers has enabled us to create a business model with additional revenue sources and profit sharing opportunities that is successful for all parties involved: the food vendors, landlords, and us as a tenant. We understand taste, not just from a food perspective, but from an aesthetic point of view as well. We know how to build something beautiful, collaborate with developers, and deliver an exceptional experience.
Randy founded Front Burner Restaurants in 1994 with Half Shell’s Oyster Bar & Grill in University Park, TX. Since then, Randy has led the Front Burner team in concepting such trend-setting restaurants as Mother Pearl’s, Rockfish, Twin Peaks, The Ranch, Ojos Locos, Whiskey Cake, Velvet Taco, Mexican Sugar, Ida Claire, and Sixty Vines. Today the company operates over 80 restaurants. A true restaurant industry visionary, Randy is always thinking ahead to create hospitality experiences that consumers are going to want, sometimes even before they know it themselves.
Most Interesting Culinary Experience: Ant eggs while in the Air Force Survival School…they tasted like lemon drops
Jack joined Front Burner in 2008 after spending 25 years rising through the ranks of Pappas Restaurants, Inc., and he has been instrumental in leading his team to create and grow innovative restaurant brands across the country. Jack brings unmatched creative energy and operational expertise to inspire everyone to push the boundaries of food and hospitality.
Craziest Food Ever Eaten: Chapulines (Grasshoppers), considered a seasonal delicacy in Mexico
A founding partner of Retail and Restaurant Growth Capital, Mark is a real estate expert who knows how to grow retail and restaurant ventures into a success that everyone can appreciate. With years of experience generating business growth, Mark is the right guy to help concept your food hall.
Most Interesting Culinary Experience: Fresh Rocky Mountain oysters, grilled between 2 slices of bread and
covered in BBQ sauce
Tim is a senior food service executive with over 25 years of experience currently responsible for the development and implementation of the supply chain strategy for Front Burner Restaurants. He joined the Front Burner Team in 2010. Through his years, Tim has developed lasting relationships with all disciplines related to the restaurant industry.
Craziest Food Ever Eaten: Calf brains & eggs, a delicacy on the farm!
John’s career has carried him across the country from a chef de cuisine at Neiman Marcus in Dallas to the executive chef at Sullivan’s Steakhouse in Chicago. His Research and Development work with Pappas Restaurants led him to joining forces with Front Burner Restaurants. Since then he has brought best-in-class, from scratch menus to FBR’s portfolio, leading the industry in fresh ingredients direct from local growers and ranchers.
Most Interesting Culinary Experience: Eating millet covered in baobab tree sauce with my hands chased with milk straight from the utter of a cow in remote village in Burkina Faso.
Legacy Hall opened December 2017. The unparalleled venue is equal parts food hall, beer garden, craft brewery, and live entertainment destination. The three-story, 55,000 square foot facility anchors the highly acclaimed Legacy West development in Plano.
Over 20 artisanal food stalls run by local chefs and aspiring restaurateurs provide the very best in food theater, showcasing the sights, smells, sounds, and tastes of an array of international cuisines made in open kitchens where the art of cooking is on display.
Two large craft cocktail bars, a natural wine bar, and a full-fledged craft brewery at the top of the hall offer guests the perfect pairing of food and drink.
The Box Garden [opening Spring 2018] serves as the backyard to it all—an outdoor beer garden and live entertainment venue seating over 1,500, that’s comprised of reclaimed shipping containers, for the ultimate patio experience.
We are creating an unparalleled food hall anchoring the transformative Fifth+ Broadway development located at the heart of downtown Nashville by Bridgestone Arena, Ryman Auditorium and Broadway’s honky tonk row.
The vision for the food hall is a comprehensive culinary and entertainment destination, that complements and rounds out the downtown Nashville experience. The nearly 100,000 square-foot project will be a central gathering place with over two dozen food stalls and bars, an on-site craft brewery, a rooftop live music venue with epic views of Ryman Auditorium and a fun, energetic vibe that will draw visitors from all across the region.
Just as Nashville cultivates the careers of great singers and songwriters, we hope to do the same for its booming culinary scene and the many great chefs looking for an opportunity to showcase their talents. Chefs will be free to experiment, create and build an audience with a lower investment up front, while consumers will have so many unique and artisanal foods choices all in one vibrant space.