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Alon Lagstein Interviewed in KNX News

Alon Lagstein was interviewed by KNX News, in a segment about food halls. The piece discusses a trend involving the ghost kitchens that arose during the COVID-19 pandemic to help restaurants stay in business, which are now are evolving into food halls.

“A food hall is kind of like a food court all grown up,” said Lagstein, though they should not be confused with food courts. “[Food halls] really feed our need to socialize and gather in person, especially after the isolation of the pandemic. When you have a food hall that’s really well curated and operated, it becomes a destination of its own.”

Lagstein goes on to note other benefits of food halls, such as better dining options, increased flexibility in regard to operation, and the lesser cost of running a food hall versus running a stand-alone restaurant.


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