Spanish
Food halls were built to be dynamic. Movement. Energy. Discovery.
So why are so many operators still treating events like an afterthought?
In this special episode of Behind the Tab, I sit down with Emily Young, Director of Strategic Partnerships at Tripleseat, to talk about the panel she’s moderating at the upcoming Future of Food Halls Conference:
One Roof, Many Concepts: Mastering Events in Food Halls & Multi-Use Properties
We unpack:
• Why events should be designed into your food hall from day one
• The operational mistakes that quietly erode profitability
• How layout, vendor participation, and shared infrastructure impact revenue
• What it really takes to turn your property into an experience engine
If events live in the leftover space on your calendar, they’ll never drive meaningful growth.
This conversation is practical, direct, and built for operators, developers, and anyone serious about making food halls work long-term.