Presenter
Gabrielle Tringali
Document Type
Digital Slide Show Presentation
Publication Date
2025
Abstract
Epicuria Food Hall (EFH) was developed to create a unique, community-focused dining experience in Manchester, New Hampshire. The initiative addressed common challenges in the dining landscape, such as consumer indecisiveness, group dining struggles, lack of sustainable options, and need for inviting workspaces. EFH introduced an experiential dining destination featuring 9 diverse food and beverage concepts. It emphasized collaboration with small business owners through licensing agreements to showcase established restaurant concepts while retaining flexibility for new ventures.
Epicuria Food Hall featured thoughtfully themed dining areas and offered engaging experiences such as cooking classes, flights, and a speakeasy. A commitment to sustainability and food insecurity was central to its mission. EPH highlighted the potential for innovation within the food hall industry by blending diverse culinary offerings, experiential dining, and community engagement. Through market research, it was evident that consumers were willing to travel and spend at EFH, reinforcing its role as a destination for socializing, working, and dining.
By integrating sustainability initiatives, promoting local business growth, clear attention to detail, and curating unforgettable dining experiences, Epicuria Food Hall positioned itself as a pioneering model in the food service landscape.
Faculty Mentor
Jeffery Binzcyk, DBA
Academic Discipline
College of Food Innovation & Technology
Repository Citation
Tringali, Gabrielle, "Epicuria Food Hall" (2025). Student Research Design & Innovation Symposium. 254.
https://scholarsarchive.jwu.edu/innov_symposium/254
