Saluhall

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Level up your team building at Saluhall's Cookery Skola! Ditch the meeting room & spark creativity with our unique cooking class programs. ➡️ Hands-on classes with expert chefs ➡️ Seasonal menus ➡️ Choose your format: compete, collaborate, or just have fun! Classes at the Cookery Skola help strengthen bonds & create memorable shared experiences. Learn more at https://lnkd.in/g3rnJ_wt

The recently opened ambitious, plant-forward Saluhall project in San Francisco, USA created in collaboration with Ingka Centres and KERB Food   Saluhall opened in April at Ingka Centres’ meeting IKEA place on 945 Market Street, San Francisco. This exciting new food hall hosts multiple local vendors across two floors of 2.500 sq m (23.000 sq ft) with a spread of in-house food offers and three bars featuring local craft beer and wine. Saluhall aims for 80% plant-based offer coming from an exciting selection of local food and drink producers & traders.   Using our design ideas from #SevenDialsFoodHall, we created a vibrant reinvention of a Nordic municipal building. Grand in volume yet egalitarian in attitude a place of civic pride and shared amenity. The scheme’s design uses natural materials and forms.

Thank you to Lucy Simon and Food & Wine for sharing your thoughts on Saluhall this week! We're proud to be a community space serving the mid-market neighborhood. “In what feels like a breath of fresh air, Saluhall offers a much-needed community space to San Francisco’s Union Square, a neighborhood in the city’s downtown that has suffered economically post-pandemic. Since opening in April, the 25,000-square-foot market has been a go-to for quick coffees and large group meals alike — and for the city's many tech workers, it's a great place to set up with a laptop to work all day long.” https://lnkd.in/g56_JNUK

Good news - Saluhall is now officially open seven days a week! VISIT US: Monday-Thursday: 9am-9pm Friday-Saturday: 9am-10pm Sunday: 9am-9pm

We are grateful for the wonderful San Francisco welcome since our opening on April 11th! At Saluhall, we celebrate our differences and value everyone's unique perspectives and backgrounds, while encouraging our team to take initiative, experiment, and be creative. Making people feel GREAT feels great and it’s infectious. Saluhall is all about exceptional hospitality—this is at the heart of everything we do. We would love to meet you if our values echo your hospitality beliefs—Kind, Welcome, Driven Careers at Saluhall: https://lnkd.in/dJHr4BUC

Proud to hire from the community! “Elise von Hellion, Managing Director for Saluhall, says the goal is to make the 23,000 square foot space a community hub that serves as a partner with the mid-market neighborhood rather than just a tenant. She says that's evident in how the food hall is partnered with the City and County's SF Office of Economic & Workforce Development throughout the hiring process. “They actually have engaged different SF Bay Goodwill programs across the city.” About half the food hall employees hired so far were hired through those job fairs.” From KCBS Radio: Food Hall Opens to Much Fanfare https://lnkd.in/gcei88wD

“Everything has been about creating a more wonderful everyday life for many people,”Saluhall collaborator Claus Meyer shares with @bonappetit Magazine. Perfectly aligned with our many ambitions, from actively hiring from within the community, in our Mid-Market District, to our commitments to plant-forward culinary innovation and human connection. Saluhall is designed for all to have fabulous food experiences and a place to centre the joy of dining and eating. More simply put, Saluhall offers something for everyone.

… And Saluhall is OPEN. In tantalizing detail from SF Chronicle: The mall’s own food concepts are Smörgåsland, Burgare Bar, Snöberg, Lagom Bar, Punsch Bar and Sauna bar. Burgare Bar’s burgers are all vegan and have Danish touches, like the open-faced Smørrebun . . . vegan roe, smoked “cheese,” fennel slaw and seaweed. Head to Snöberg after for oat milk soft serve, drizzled with huckleberry or kumquat-rosemary shrub, caramel or feuilletine flakes (crispy bits of crepe batter from Smörgåsland’s bakery). Saluhall’s bars will serve cocktails as well as radlers (beer mixed with juice, often citrus), local natural wine and beer — including a brand-new Nordic-style lager that top San Francisco brewery Fort Point Beer Co. created for the food hall. A cooking school, led by Kirsten Goldberg, former culinary director at the San Francisco Cooking School, will offer classes on Nordic baking, knife skills and more. There are also plans to host live music, talks and community events at Saluhall. And this is just the tip of the iceberg . . please read on for more https://lnkd.in/gC4jdput