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St. Roch Market Hanging on by a Thread
Posted on 8/31/23 at 4:08 am
Posted on 8/31/23 at 4:08 am
Looks like another LaToya victim. Although the food hall concept seems a bit played out other than high-end places like Eataly.
NOLA.COM
NOLA.COM
6
Posted on 8/31/23 at 6:27 am to Fat Harry
That area of the city just can’t sustain a food hall especially in an economy where food costs for the vendors are so high. Vendors have to charge an obscenely high price for pop-up style street food, easier and cheaper to link up with a local bar/brewery and sell there. I could see something like St Roch working near the FQ where there is plenty of foot traffic…but St Claude is a tough sell.
Posted on 8/31/23 at 7:22 am to Fat Harry
Decent variety of food, but the place always felt like a mall food court instead of a comfortable hangout spot. Obviously the location is a tough sell.
In this market people want to enjoy their dining experience and escape - never really had much fun when I went there.
In this market people want to enjoy their dining experience and escape - never really had much fun when I went there.
Posted on 8/31/23 at 7:46 am to Fat Harry
There use to be a poster here that managed St Roch Market, I forget who. He allowed me to hang some of my photographs for sale. I did sell a few images. This was probably ten years ago.
Posted on 8/31/23 at 8:53 am to Fat Harry
I think just about all the food halls in the city have died off. Just not a concept that works in New Orleans. There are too many options in every neighborhood.
Posted on 8/31/23 at 9:03 am to Lester Earl
I think the fad is dying everywhere unless the food hall is next to a busy office tower or 5 for lunch. Who knew people didn’t want to pay $30 to serve themselves in a glorified food court.
Posted on 8/31/23 at 9:27 am to NIH
Owners of St Roch opened a food hall in Atlanta a year or two ago that I think does well. Again, comes down to location. Food halls can work in population dense urban areas.
Posted on 8/31/23 at 9:32 am to Billy Mays
quote:That is the problem.
Obviously the location is a tough sell
Posted on 8/31/23 at 9:35 am to Billy Mays
quote:
Obviously the location is a tough sell.
That stretch of road might as well be a 3rd world country
Posted on 8/31/23 at 9:35 am to Fat Harry
Hard to believe mis-management of the food hall would drive it into the ground.
Posted on 8/31/23 at 9:38 am to jordan21210
quote:
Owners of St Roch opened a food hall in Atlanta a year or two ago that I think does well. Again, comes down to location. Food halls can work in population dense urban areas.
They opened Saint Roch in Miami about 5 years ago. But that had shut down or "changed branding"
Posted on 8/31/23 at 9:58 am to geauxpurple
It’s not the location. They’ve had others shut down in great locations in the downtown area. Where plenty of people walk & work,
When it was a popular model, was a nice farm system for up and coming restaurants. But i would assume still not very cheap for them as a new business. Was not. Really sustainable after the he honey moon phase. There are just too many options that people know & love
When it was a popular model, was a nice farm system for up and coming restaurants. But i would assume still not very cheap for them as a new business. Was not. Really sustainable after the he honey moon phase. There are just too many options that people know & love
Posted on 8/31/23 at 10:43 am to Lester Earl
cheaper to do brewery pop ups or food truck it seems. just look at get your mom and dim sum. he's been doing the brewery rounds for a while a now he's in house at holy ground. southerns makes a killing at miel/second line and now does lunch at tulane medical, 1515 poydras, etc. francolini's just opened after doing pop ups at the rabbit's foot. side note, francolini's is fricking delicious too.
Posted on 8/31/23 at 11:45 am to TH03
Yap exactly. New businesses need lower overhead. Unless the market is hopping like it was in the beginning. Then the overhead is worth the exposure & income.
Haven’t been to Francolini’s yet. What did you get
Haven’t been to Francolini’s yet. What did you get
Posted on 8/31/23 at 12:13 pm to geauxpurple
The location isn’t the only issue IMO - the place never had enough clean tables even on a slow day. The setup was wonky and it didn’t seem the most well-run.
Posted on 8/31/23 at 1:44 pm to Lester Earl
The vendors are paying $4.5k/month plus part of their sales. The management is getting the building for next to nothing ($3,500-$6,500/month) due to a backroom deal.
It is piss poor management that ran the place into the ground and keeps vendors away. Too many restaurants making it in that area to blame the area or lack of clientele.
Not sure the solution, but what is happening now is not the answer.
It is piss poor management that ran the place into the ground and keeps vendors away. Too many restaurants making it in that area to blame the area or lack of clientele.
Not sure the solution, but what is happening now is not the answer.
This post was edited on 8/31/23 at 4:10 pm
Posted on 8/31/23 at 5:28 pm to Lester Earl
quote:
Haven’t been to Francolini’s yet. What did you get
I went with the italian, wife got the gandolfini, both with the hot cherry peppers. they were both incredible.
Posted on 8/31/23 at 6:02 pm to jordan21210
They opened one in Miami too that has already opened and closed.
Posted on 8/31/23 at 7:20 pm to TH03
Like Francolinis but don’t love the bread. A little too crispy for my liking. Fillings great but wish they’d use a slightly softer roll. Minor complaint.
Posted on 8/31/23 at 8:15 pm to BlackenedOut
I actually loved the bread. I want to try the focaccia though too.
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