supply/demand drivers for a food hall
Hi guys, What do you think are the supply and demand drivers for a food hall? Any local metrics  or research available? Like a nice 50K sq ft food hall with 40 different vendors that will cater to office workers and also tourists in an area. I find that this is could be a niche market that will not be in CBRE or JLL's market reports? Can anybody help me out here? Really appreciate it, thank you!!
[{"id": "dq7jjbg", "text": "Demographics (population, age, working status, income) and number/types of other restaurants in the area would seem to be the place to start. There are firms that specialize in restaurant real estate and that might be useful too.", "replies": [], "depth": 1}, {"id": "dq7sxwh", "text": "Well, with a space that big, it won't be hard to narrow down the candidates. What I'm saying is that if you are sticking to that size, just make a list of the (very few) places that can accommodate. Then make some evaluations from there. \n\nAlso factor in the cost of infrastructure for that many kitchens. ", "replies": [], "depth": 1}, {"id": "dq8huh5", "text": "Someone did a special report on food halls.   I think it was Colliers, but it could have been one of the other nationals. \n\nEdit: It was Cushman https://cushwake.cld.bz/CW-Retail-Food-Halls-Report/9", "replies": [], "depth": 1}, {"id": "dqbz9wc", "text": "From the work I've done with them, density. Immediate density. You need a 1 mile radius of 40k residential and commercial probably a few million SF of commercial In immiediate vacinity. \n\n50k hall is a ton of daily visitors to break even.", "replies": [], "depth": 1}]