Craft Hospitality Group worked alongside Blue Haus Group and PMK Consult to develop the F&B operational strategy and food hall concept for the headquarters. The work assessed projected demand for a workforce of up to 5,000 people, seating capacity, dining rotations, vertical transportation, and the operational implications of concentrating staff dining on a single floor.

From this analysis, we developed a flexible Food Hall operating concept and test-fit, combining quick-service food kiosks, self-service and vending solutions, grab-and-go/self-pay, “Heat & Eat” facilities and beverage stations. The strategy also explored different operating and payment models, dining zones, and methods of spreading demand across the day, creating a practical framework capable of handling significant daily volume while improving convenience, choice, and the overall employee dining experience.