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Running a Restaurant/Food Kiosk in Food Court


Hello David,

I'm looking for a food court space either in mall or university for food kiosk. Ideally, location around Salt Lake City and nearby cities would be the first priority. Can you recommend me on how to acquire the space? Thanks.

Best regards,

Hi Steve,

Opening a food court concept that is successful takes every bit as much planning and thought as a freestanding or shopping center restaurant.  If you want to succeed, you must address every one of these issues:

1) You must have a unique concept.

2) The location IN the food court is almost as important as which mall you are in.

3) Your menu must be "female friendly;" more shoppers and mall employees are female than male so your concept and menu have to appeal to their appetites.

4) You must have a professional business plan if you are to persuade mall management to consider you for their food court.

5) You must have a realistic budget for what it will cost you to build a successful food court concept - and it will cost more than you think it will.

6) Your menu must be unique, simple and stay true to your concept.

7) Your food court space must have a high level of visual appeal.

8) Your food must taste really, really good; fresh and "better for you" foods are very popular, especially with younger shoppers.

9) Handheld, portable and easy to eat foods rule.

10) Your food and service must be consistently good.

11) You must sample - everyday.  If you want guests to buy it, give them a taste.

12) You must give great value to your guests. Value means the right quality and portion for the price.

13) Friendly staff. You must make guests feel welcome and appreciated.

14) Efficiency is paramount. Guests want their food NOW!

Steve, we can help you bring your concept to life, successfully.  We have a great deal of experience with food court and fast casual concepts. Contact us via email for a no fee, no obligation consultation.  We will be happy to set up a no fee, no pressure phone call to talk about your food court concept and how to get into the malls that you want to get into!

David Foster

Foster and Associates
(417) 877-0428 office
(417) 883-8989 fax
(417) 849-1903 mobile

Running a Restaurant

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David Foster


We have been in the restaurant industry for over 40 years and consult with restaurants, casinos, food court concepts, bars and hotels nationwide. We love helping restaurant operators succeed and can answer any questions related to restaurant start-ups, business plans, operations, labor costs, food costs, liquor costs, employee turnover, marketing, operational improvements, franchising etc.


I am a seasoned foodservice veteran with nearly 50 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I also served on the Culinary Advisory Board of the Ozark Technical College as well as serving on the Board of Directors of Big Brothers, Big Sisters of the Ozarks.

Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks

The Consultant, Seasoned Views (a trade magazine for the restaurant industry, QSR - a publication dedicated to quick serve and fast casual concepts.

Attended Drury University, Springfield, MO, Varsity Management, SRI

Awards and Honors
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients
Sugar Creek Casino, Classic Rock Coffee Company, Mark Twain Brewing Company, Springfield Brewing Company, Bruegger's Bagels, M&M Grill, Paco Joe's, Holiday Inn, Hilton Garden Inn, Buffalo Run Casino, Golden Corral Corporation, Crosswinds Café, Chinese Chef, Mr. Dunderbak's Old World Market & Café, Bullfeather’s Wings and Grille, Mainstreet Market, Bear Rock Café, Cartoon's Oyster Bar & Grill, T's Redneck Roadhouse, Jim's Steakhouse, Neighbor's Mill Bakery & Café, Crazy Vine, San Francisco Oven, Maria's Mexican Restaurant, Andy's Frozen Custard, The Granite Club, Umi Japanese Steak, Seafood and Sushi, Springfield Grocer Company, US Foodservice, Premium Standard Farms, Smithfield, Dakota Organic, Kraft Foods, Allens, Inc.

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