Featured Project: Nordic Food Hall & Restaurant

Heyer Performance Develops Nordic Food Hall and Restaurant in Grand Central Terminal

Working with Claus Meyer, the creator of Noma in Copenhagen, considered by many the best restaurant in the world, and an investment group, Heyer Performance conceived and detailed a multi-faceted restaurant complex in New York City’s iconic Grand Central Terminal.

After assessing a design firm’s initial RFP-winning concept, the team found the original idea too restrictive for the market and somewhat limited in its sales potential.  An out-of-the-box approach was key to satisfying the local market, meeting the strict constraints of a landmark status building and fulfilling the demands of the Metropolitan Transit Authority.

Consequently for the Hall, Heyer Performance developed a market of food pavilions, offering a variety of food items and guest experiences that would evolve throughout the day: a quick grab and go; a counter service snack; a meal served in a roof top garden; a leisurely drink at a bar.  The team also recommended a Nordic-flavored brasserie, similar to Radio in Copenhagen, for the space adjacent to the Hall.  HPI’s focus throughout the development process was to create a space to meet the needs of the travelers, tourists, and guests with a variety of experiences while remaining true to Meyer’s values and at the same time embracing the egalitarian energy of the Terminal.

Offering

Offering

Vanderbilt Hall, Grand Central Terminal

Vanderbilt Hall, Grand Central Terminal

Sandwich

Sandwich

Delivering local market sensibility, unique experience design, sound operational expertise and a keen appreciation of the demands of financial performance, HPI assisted the client in clarifying the Meyer brand for the NY market, improving the deal parameters, formulating the budget and negotiating the lease.

Scheduled to open early in 2016, HPI will manage the project up to the construction phase.