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How Red Hot Food Hall Concepts Are Changing The Development Scene

Jeremy Cohen, a partner at national commercial real estate firm Hartman Simons, offers insights in this exclusive interview.

By Jennifer LeClaire | Updated on February 13, 2018

Jeremy Cohen

ATLANTA—America is hungry for food halls. These indoor markets showcasing a variety of homegrown food vendors are one of our country’s hottest culinary trends, and new developments continue to spring up across the country.

GlobeSt.com caught up with Jeremy Cohen, a partner at national commercial real estate firm Hartman Simons, to discuss issues arising out of negotiations of leases in food halls and operational concerns for developers and landlords, including addressing tenant build out, safety, balancing tenant mix and addressing tax credits and creative financing techniques. His practice focuses on all aspects of commercial real estate, including the acquisition, financing, leasing and development of retail shopping centers and mixed-use projects.

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