Food Halls vs Food Courts: Understanding the Future of Communal Dining

Food courts and food halls may sound like similar things to some, but they represent two very different stages in the evolution of public dining.

From the fast-food clusters of the past to today’s curated, design-led spaces, the contrast is clear.

For developers, asset owners and operators, the difference determines how a space is designed, who it appeals to and the kind of long-term value it generates.

We look at how both models originated, how their design and operations have evolved, and the role the role that food halls now play in shaping urban spaces.

Food Halls vs Food Courts — A Brief Definition

Although some food courts are upgrading with healthier menus, improved design and a broader mix of operators, each format generally remains defined by core differences in purpose, design and guest experience.

Food Halls

Food halls are collective dining environments that blend variety with experience, showcasing local talent, independent brands and diverse cuisines. Designed to be more than functional, they often integrate retail, events or cultural programming, encouraging people to socialise and stay longer.

As anchors within urban developments, they contribute to placemaking and commercial value, while also becoming part of a city’s cultural landscape that attracts both residents and visitors.

Food courts

Food courts are shared dining areas commonly located in shopping malls, airports and transit hubs. They typically consist of multiple quick-service or fast-food vendors and prioritise speed, affordability and convenience.

The purpose is primarily functional, offering a reliable, efficient option for people seeking a quick meal, although newer food courts are beginning to expand with healthier menus, more diverse operators and improved design to meet changing consumer expectations.

Design and Customer Experience

Food courts are designed for function above all else, with uniform rows of tables, bright lighting and bold branded counters that encourage quick meals and high turnover. Ordering is kept simple: customers choose from standardised menus, pay at the counter and collect their food on trays.

Seating is shared and undifferentiated, maximising capacity rather than comfort. While the overall environment is intentionally neutral, minimal décor, strong lighting and practical layouts, individual brands retain their own colours and aesthetics, creating a patchwork of familiar logos and visual identities.

Together, these elements prioritise efficiency, speed and the needs of shoppers or travellers on tight schedules.

Food halls, by contrast, put atmosphere and identity at the forefront. Many are housed in distinctive settings such as converted warehouses, historic markets or purpose-built urban complexes, with interiors often designed to reflect local culture and character.

Design is varied and intentional. Seating might include long communal tables, lounge-style corners, high-top counters and mixed social spaces that give guests different ways to interact.

Zoning is often used to create diversity in pacing, with some areas suited for quick bites and others for longer stays. Interactive design features, such as open kitchens, live cooking counters or bar seating with direct sightlines to chefs at work, bring the food experience closer to the customer.

Food halls are also designed to appeal visually and experientially. Some draw inspiration from local heritage through materials, artwork and cultural references, while others lean toward premium or luxury aesthetics with high-end finishes, mood lighting and refined design concepts.

Music, art installations and carefully considered interiors contribute to the overall atmosphere. Many venues also integrate event spaces or stages for live music, chef demonstrations, tastings and cultural programming, blending dining with entertainment and social interaction.

The food journey itself is central to the appeal. Guests can curate their own experience across multiple vendors in a single visit, whether that means moving from street-style tacos to craft coffee, or pairing global flavours with artisanal desserts and cocktails.

In higher-end settings, this might also include gourmet concepts, signature chefs or elevated bar programmes. The result is an environment that encourages people to linger, explore and return — not just to eat, but to socialise, discover and engage with a space that reflects both the cultural life and lifestyle aspirations of a city.

Food Hall Design & Development Frequently Asked Questions

Operational and Business Models

Traditional food courts are usually managed by a mall or property landlord that leases units to individual operators, most often franchises of large fast-food or quick-service brands.

Each tenant runs its own operations and pays rent, typically a fixed amount, sometimes with an additional turnover component, while the landlord provides shared seating, cleaning and utilities.

The model prioritises stable anchor tenants with brand recognition, which can limit variety and often results in a concentration of familiar chains rather than a broad culinary mix.

Food halls, by contrast, involve active curation. They are generally managed by a single operator or specialist company that selects a mix of vendors designed to appeal to a wider audience.

This mix often balances local favourites with chef-led concepts, niche artisanal brands and sometimes premium or global names. The objective is to create variety that reflects food trends, broadens appeal and encourages repeat visits.

From a commercial perspective, food hall tenants usually operate under shorter and more flexible agreements than in food courts. Instead of long leases, agreements are often structured as a base rent plus a turnover share, or in some cases a pure revenue-share model.

This lowers the barrier to entry for vendors, spreads financial risk between operator and tenant, and allows the lineup to adapt as tastes change.

Operators of food halls also play a much more hands-on role. They often provide shared services such as marketing, digital ordering systems, point-of-sale integration, centralised cleaning and security, and sometimes even event programming to drive traffic.

In some premium models, operators also co-invest in fit-out or provide turnkey stalls to further reduce vendor costs.

The result is a more dynamic and managed environment. While food halls demand more oversight and active brand management, they benefit from diversified revenue streams, stronger customer engagement and greater resilience to shifting consumer preferences.

Food courts, by contrast, tend to remain static, anchored by long-term tenants that prioritise consistency over innovation.

Role in Placemaking and Community Activation

Beyond their commercial models, food halls increasingly play a central role in placemaking. By combining food, design and culture, they create shared spaces that feel integral to the urban fabric.

Unlike food courts, which are often hidden within malls or transit hubs, food halls are designed as destinations in their own right. They activate underused buildings, revive heritage sites and inject new energy into city districts, turning dining into a tool for urban regeneration.

For local communities, food halls provide gathering spaces that balance accessibility with aspiration. They offer a mix of cuisines and formats that appeal to different demographics, becoming social anchors where people come not only to eat but to meet, work or spend leisure time.

The curated nature of the vendor mix ensures a reflection of local identity, whether through neighbourhood favourites, regional specialities or innovative chefs that represent the evolving tastes of the city.

Food halls also have a growing role in gastro-tourism. Just as visitors once sought out historic landmarks or major attractions, many now add food halls to their itineraries as a way to experience a city’s culture through food.

Flagship venues such as Time Out Market in Lisbon or El Nacional in Barcelona have become part of the cultural identity of their cities, drawing both locals and tourists with the promise of variety, authenticity and atmosphere under one roof.

As a result, food halls have the ability to contribute to a city’s image, stimulate economic activity and contribute to its appeal as a destination.

Learn How to Build a Winning Mix of F&B for Food Halls

The Future of Food Halls

The rise of food halls reflects a wider shift in how F&B drives urban development. Where retail centres once prioritised pure commerce, today’s developments aim to create mixed-use ecosystems that merge dining, retail, leisure and community.

Well-planned F&B hubs act as anchors, increasing dwell time, repeat visitation and economic resilience. Food halls in particular have become a winning formula for mixed-use and government-led projects.

They adapt quickly to trends, create employment opportunities, and stimulate surrounding businesses. As part of masterplans for new neighbourhoods or giga-projects, they bring vibrancy, inclusivity and long-term value.

Looking ahead, food halls will continue to evolve. Several key trends are likely to define their trajectory:

• Integration of Competitive Socialising: Dining will increasingly pair with activities and entertainment, creating multi-dimensional experiences.

• Collaboration Across Stakeholders: Developers, operators and communities will need to work closely to deliver authentic and resilient concepts.

• Sustainability and Localism: Eco-friendly practices, local sourcing and reduced waste will set the standard for leading operators.

• Digital Integration: Unified ordering systems, cashless payments and data-driven insights will streamline both operations and customer journeys.

• Hybridisation of Formats: Food halls will blur further with retail, co-working and cultural spaces, positioning themselves as flexible hubs for modern urban life.

At TGP International, we strongly believe the future of urban living depends on how well we can integrate food and beverage offerings into the broader fabric of our cities, creating environments where people feel connected, engaged, and supported.

By strategically incorporating F&B spaces into our client’s master plans, we are proud of our role in helping developers shape more resilient, vibrant, and sustainable communities for generations to come.