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A food court (in Asia-Pacific also called food hall or hawker centre) is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food Vendor and provides a common area for self-serve dinner.
Food courts may be found in , , and . In various regions (such as Asia, the Americas, and Africa), a food court may be a standalone development. In some places of learning such as high schools and universities, food courts have also come to replace or complement traditional .
Food is usually eaten with plastic cutlery, and are sometimes used to avoid the necessity of providing both and . There are exceptions: Carrefour Laval requires its food court tenants to use Dinnerware and cutlery which it provides.
Common materials used in constructing food courts are tile, linoleum, Formica, stainless steel, and glass, all of which facilitate easy cleanup.
In 2010, eating out became more common for an average American in comparison to eating at-home meals. Approximately 47 percent of their food budget would go towards eating out at restaurants or at food courts. Though food courts still exist, many food hall elements have been incorporated into food court settings. In order for vendors to succeed in this setting, businesses feel as though they have to keep up with the popularity of fresh food and stray away from the traditional unhealthy, fast food reputation of food courts.
Food courts have evolved in response to shifting consumer preferences and broader cultural changes. One example of this transformation is the Time Out Market, which began in Lisbon in 2014. This food court concept focuses on both convenience and dining experiences of higher quality. Time Out Market was developed to curate a selection of the city's food and drink offerings, bringing together local chefs under one roof. The shift toward gourmet and diverse menus reflects a growing demand for both quality and variety in dining experiences.
This trend toward an elevated food court experience is also evident in the rise of entertainment malls, where food courts play a central role. In these entertainment-focused malls, food courts have evolved from supplementary elements to integral parts of the shopping experience. According to the International Council of Shopping Centers (ICSC), a growing portion of mall space is now dedicated to food and beverage offerings, as these areas contribute to customer satisfaction. In 2009, mall sales reached an approximated $49 billion, and food courts generally did better than other food services inside the malls. The sales, per-square-foot, for food courts declined only 1.7 percent during that year, while fast-food outlets and full-service restaurants inside malls declined 4.4 percent and 6 percent, respectively, according to the ICSC."Shop and awe: malls, operators embrace fancy food courts as sales and traffic drivers". Nation's Restaurant News
For several years, Business Insider named Panda Express as one of the first food court businesses achieving notorious success in the industry. One of the reasons for Panda Express' success was due to their constant change and upgrading of their menu items. have recently been a trend in the industry. The local aspect of food trucks combined with the community aspect of food courts has enabled the recent trend of food truck rallies. By using food trucks as a promotional tool, many vendors are able to brand themselves to fit the demand of local businesses in the realm of franchise competition.
Costco has one of the largest and most successful businesses that benefit from the revenue generated by food court sales. While many food court businesses pursue a healthy and fresh image, Costco aligns their food court branding with the stereotypical fast food image. By placing their food court near the exit of their store, Costco is able to generate more revenue, encouraging customers to linger in the store longer and purchase more products. It is one of their main business strategies, since Costco is known for its bulk products, its prices, and its food court. Increasingly common, though, has been the change to something resembling the British notion of , where customers can find more local chains or even artisan restaurants. These become sort of hubs for the mall and eventually attractions of their own, drawing in their share of customers. Traditionally these new food court/food hall hybrids attract younger clientele, now including bars and, in the case of the malls owned by the Washington Prime Group, even adding craft breweries. As an example, in Egypt, this new view of food courts as potent sources of customers for the mall has become quite prevalent. The mall hypermarket, exploding to match population growth, now includes various ventures into gastronomy including food courts.
Still, some food courts include local cuisine to preserve identity. The flagship location of TimeOut Market in Lisbon, Portugal, demonstrates this approach by maintaining a strong cultural identity. This food court emphasizes local flavours and regional delicacies, including pastel de nata, Alentejo ham, and Bacalhau à Brás, alongside global offerings. Time Out Market Lisbon also highlights renowned Portuguese chefs, like Henrique Sá Pessoa whose food reflects his Portuguese origins and international cuisine. This food court demonstrates globalization by catering to a diverse audience, including tourists and locals, with its cosmopolitan food options, while maintaining its cultural roots.
In food courts, globalization has enabled individuals to experience new cuisine outside of its geographic origin. For example, food such as sushi that was once tied to specific geographic and cultural context has become a staple enjoyed by consumers in food-courts globally. Vancouver-based sushi chef Hidekazu Tojo devised the California roll in 1971, and this adaptation has played a pivotal role in popularizing sushi in the West. Today chains like Edo Japan, with over 100 food court locations across Canada, US, and Australia, serve Japanese inspired sushi dishes.
Food courts tend to have a complex internal economy. Although the food court functions as one unit, its vendors still exist and act independent of each other. They share one set of customers and they compete for clientele. If one vendor increases the quality of their product, that decreases demand for other vendors at the food court. However, any increase in quality from any vendor also entails a bolstering of the entire food court’s reputation, beneficial for all vendors. This dilemma is not as likely where the food court provides a range of culinary options distinct from vendor to vendor, and vendors are less primed to compete against one another.
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