But Miami was more about the culture and artwork. As an example, there are large sports screens in Boston and Chicago because these are real sports cities where you find screens everywhere within its food & beverage industry.
And we looked at each city to decide what level of food and gastronomy would be available and what we needed to do to activate the space. “ Operationally we are able to bring the things we learned in Lisbon – and some of the strong elements of the Time Out design – but it was important that each venue is distinctive. The chefs, the restaurants, the audience relationship are all different.” And we quickly realised that each city in the US is not just a little different but has a completely different identity. “ We approached North America with respect, because you have to with a market that size. Th e feel part of something bigger,” he says.Ī new business model for the food businessĪlthough Time Out Market opened five new Markets in North America across seven months in 2019, Cepeda says they were four and a half years in the making. So this means that when people are there, they are aware that they are somewhere where much more is happening. “A lthough we are known for this food hall, the building is much more than that, with culture and music and cookery classes. This meant a new business model for food but he also stresses that the other aspects of Time Out Market are sometimes overlooked. Our job was to persuade chefs and restaurants that had perhaps been in the city for 50 years to open at our venue and not with a new concept but with an accessible version of what they do in their restaurants. “But Time Out Market Lisbon was a success from day one, because the locals understood that it was a showcase of w hat is available in the city and what we were doing and that attracted the tourists. Yet what our editorial team did have deep knowledge about was the restaurants in the city, which meant we could curate the content ,” he says.
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“ Of course we knew how to review but we didn’t know much about how to create a venue. ”Ĭepeda, who is the first keynote speaker at The Happetite this April in Milan, admits that the company went into the process with no experience, although the company felt it had the right heritage to be a food industry disruptor. Then this huge building came up for public tender and we went for it. “ So we started with this crazy idea to open a place that represented all the things that Time Out is known for – we started by thinking that one third of the space would be dedicated to the newsroom and the re s t to cooking classes, entertainment, music and food, all on rotation. Our challenge was to create more from our media brands and maximise their potential and we had a very strong DNA, people understood that our editorial stands for unbiased and sometimes very critical reviews,” he says.
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