Food Halls 101 is back

November 8 & 9, 2021

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FOOD HALLS 101 IS BACK

November 8 & 9, 2021

PURCHASE TICKETS

Agenda

THIS INFORMATION IS SUBJECT TO CHANGE

MONDAY

NOVEMBER 8, 2021

Day 1 - MORNING

Optional Behind the Scenes Oxbow Tour

Join a semi-private tour of one of the preeminent markets in the U.S. led by the people who run it. Get a sense of how the operator views the building; learn from some of the original design mistakes; and go behind the scenes to see the critical back-of-house components.

Food Halls 101 Welcome and Introduction

Presented by

Steve
Carlin

History

Presented by

Lloyd
Llewelyn

Why do we speak of Carlin Markets as being built on an “ancient model”? What makes food retail in the U.S. radically different from that in the rest of the world? Who built the first food hall? We’ll provide interesting context of the current craze, as well as some fun trivia for future cocktail parties.

The Basic Three Concepts: Placemaking, Food Halls, Market Halls

Presented by

Steve
Carlin

An introduction to the three basic concepts at the heart of this year’s program.

• The Story of The Santa Barbara Funk Zone

Presented by

Sherry
Villanueva

• Food Halls

Presented by
Phil
Colicchio

• Market Halls

Presented by

Steve
Carlin

Lloyd
Llewelyn

An Exploratory Lunch at the Oxbow

12:00-1:00PM (60 minutes)

Day 1 - AFTERNOON

Oxbow Experience Q & A

A follow up on the Behind the Scenes Oxbow Tour and Oxbow lunch experience. This is your opportunity to ask questions about what you saw and share your impressions.

Moderated by

Lloyd
Llewelyn

The Market/Food Hall Customer Experience

A panel discussion focused on what consumers come for, what they find, and how successful operators satisfy and exceed consumer expectations to create a buzz-worthy project.

Products / services
Types of Cuisines
Seating
Programming

Moderated by

Panel includes

History

Presented by

Lloyd
Llewelyn

Design Review and Space Planning:
(The Architects and Designers)

An introduction to food/market hall design and space planning by some of the leading architects in the field. Explore the essential elements and common misconceptions about what makes a space suitable for a successful food/market hall.

Presented by

Christian von Eckartsberg,
BCV Architecture + Interiors

Hans Baldauf,
BCV Architecture + Interiors

Ed Eimer,
Eimer Design

Sherry Villanueva,
Santa Barbara Funk Zone

Doug Washington,
Doug Washington Design

Evening reception

(90 minutes)

Mix and mingle with the sponsors and presenters, and your fellow-attendees.

TUESDAY

NOVEMBER 9, 2021

Day 2 - MORNING

Oxbow Experience Q & A

A follow up on the Behind the Scenes Oxbow Tour and your Oxbow lunch experience. This is your opportunity to ask questions about what you saw and share your impressions.

An introduction to the Economics of the Models: Three Case Studies

We’ll explore the experiences and histories of several high profile Food and Market Halls around the US to better understand how and why the economics work or don’t work. This in-depth look will feature information on key high volume venues and give attendees a broad understanding of the benchmarks being used in the industry.

Presented by

Steve
Carlin

Placemaking Case Study – The Funk Zone, Santa Barbara, California

Presented by

Sherry
Villanueva

Food Halls Case Study – Junction Food and Drink, Denver, Colorado

Presented by

Phil
Colicchio

Market Hall Case Study – Oxbow Public Market, Napa, California

Presented by

Steve
Carlin

Lloyd
Llewelyn

Economics of the Models Q&A

We’ll discuss the impacts of the Covid epidemic on operations and our thoughts on the future of the Food Hall and the Market Hall. We will also get final thoughts from the distinguished panel.

Moderated by

Panel includes

An Exploratory Lunch at the Oxbow

12:00-1:00PM (60 minutes)

Day 2 - AFTERNOON

Oxbow Experience Q & A

A follow up on the Behind the Scenes Oxbow Tour and your Oxbow lunch experience. This is your opportunity to ask questions about what you saw and share your impressions.

Moderated by

Lloyd
Llewelyn

Construction Logistics and Timelines

Learn about the process of constructing a food hall / market hall and coordinating building construction with tenant improvement buildouts all with an eye towards a successful project launch. Learn how many vendors you need to be operational in order to open to the public. Get a better understanding of why design elements that are essential to the concept are not immediately apparent to the uninitiated.

Presented by

Lloyd
Llewelyn

Steve
Carlin

Operations and Management – The New Job Description

Presented by

Steve
Carlin

Lloyd
Llewelyn

Entitlement Issues and Licensing

Presented by

Lloyd
Llewelyn

Our Industry in the Age of Pandemic

We’ll discuss the impacts of the Covid epidemic on operations and our thoughts on the future of the Food Hall and the Market Hall. We will also get final thoughts from the distinguished panel.

Moderated by

Panel includes

Fieldwork Brewery Party

5:00PM UNTIL IT’S OVER!

Light bites and great local beer. It’s a wrap!

Day 1

MONDAY, NOVEMBER 8

8:00AM-5:00PM

Morning
Optional Behind the Scenes Oxbow Tour

Join a semi-private tour of one of the preeminent markets in the U.S. led by the people who run it. Get a sense of how the operator views the building; learn from some of the original design mistakes; and go behind the scenes to see the critical back-of-house components.

Food Halls 101 Welcome and Introduction
Presented by Steve Carlin

History
Presented by Lloyd Llewelyn

Why do we speak of Carlin Markets as being built on an “ancient model”? What makes food retail in the U.S. radically different from that in the rest of the world? Who built the first food hall? We’ll provide interesting context of the current craze, as well as some fun trivia for future cocktail parties.

The Basic Three Concepts: Placemaking, Food Halls, Market Halls
Presented by Steve Carlin

An introduction to the three basic concepts at the heart of this year’s program.
- The Story of The Santa Barbara Funk Zone
  Presented by Sherry Villanueva
- Food Halls
  Presented by Phil Colicchio
- Market Halls
  Presented by Steve Carlin and Lloyd Llewelyn

12:00-1:00PM (60 minutes)
An Exploratory Lunch at the Oxbow

Afternoon
Oxbow Experience Q & A
Moderated by Lloyd Llewelyn

A follow up on the Behind the Scenes Oxbow Tour and Oxbow lunch experience. This is your opportunity to ask questions about what you saw and share your impressions.

The Market/Food Hall Customer Experience
Moderated by Lloyd Llewelyn. Panel includes Steve Carlin, Phil Colicchio and Sherry Villanueva

A panel discussion focused on what consumers come for, what they find, and how successful operators satisfy and exceed consumer expectations to create a buzz-worthy project.
- Products / services
- Types of Cuisines
- Seating
- Other
Design Review and Space Planning: (The Architects and Designers)

An introduction to food/market hall design and space planning by some of the leading architects in the field. Explore the essential elements and common misconceptions about what makes a space suitable for a successful food/market hall.

Christian von Eckartsberg and Hans Baldauf, BCV Architecture + Interiors
Ed Eimer, Eimer Design
Santa Barbara Funk Zone Design
Evening Reception
Wine and Cheese Reception at the Copia Gardens
5:30 – 7:00PM (90 MINUTES)

Mix and mingle with the sponsors and presenters, and your fellow-attendees.

Day 2

TUESDAY, NOVEMBER 9

8:00AM-5:30PM

Morning
Optional Behind the Scenes Oxbow Tour

Join a semi-private tour of one of the preeminent markets in the U.S. led by the people who run it. Get a sense of how the operator views the building; learn from some of the original design mistakes; and go behind the scenes to see the critical back-of-house components.

An introduction to the Economics of the Models: Three Case Studies
Presented by Steve Carlin

We’ll explore the experiences and histories of several high profile Food and Market Halls around the US to better understand how and why the economics work or don’t work. This in-depth look will feature information on key high volume venues and give attendees a broad understanding of the benchmarks being used in the industry.

Placemaking Case Study
Presented by Sherry Villanueva

Food Halls Case Study
Presented by Phil Colicchio

Market Hall Case Study
Presented by Steve Carlin and Lloyd Llewelyn

Economics of the Models Q&A
Moderated by Lloyd Llewelyn. Panel includes Steve Carlin, Phil Colicchio and Sherry Villanueva

12:00-1:00PM (60 MINUTES)
An Exploratory Lunch at the Oxbow

Afternoon
Oxbow Experience Q & A
Moderated by Lloyd Llewelyn

A follow up on the Behind the Scenes Oxbow Tour and your Oxbow lunch experience. This is your opportunity to ask questions about what you saw and share your impressions.

Construction Logistics and Timelines
Presented by Steve Carlin and Lloyd Llewelyn

Learn about the process of constructing a food hall / market hall and coordinating building construction with tenant improvement buildouts all with an eye towards a successful project launch. Learn how many vendors you need to be operational in order to open to the public. Get a better understanding of why design elements that are essential to the concept are not immediately apparent to the uninitiated.

Operations and Management – The New Job Description
Presented by Steve Carlin and Lloyd Llewelyn

Entitlement Issues and Licensing
Presented Lloyd Llewelyn

Food and Market Halls are often “square pegs” that don’t fit into the round holes known to local planning and alcohol regulatory agencies. We’ll introduce some of the hurdles you should be prepared to face when working with these agencies, and give you an introduction to issues that we have faced.

Our Industry in the Age of Pandemic
Moderated by Lloyd Llewelyn
Panel includes Steve Carlin, Phil Colicchio and Sherry Villanueva

We’ll discuss the impacts of the Covid epidemic on operations and our thoughts on the future of the Food Hall and the Market Hall. We will also get final thoughts from the distinguished panel.
5:00PM UNTIL IT’S OVER!
Fieldwork Brewery Party
Light bites and great local beer. It’s a wrap!