intersects with exclusivity.
A place where you can witness fresh ingredients being transformed into art, and bites into smiles.
A place where you take an integral part of everything.
Feria allows you to showcase your creativity, interact with your customer, be the star without sacrificing flexibility, efficiency, and quality at scale. The options are limited only by your imagination and supported by the in-house logistics.
If you’re looking to establish a footprint, upgrade to a full operation, downsize but keep a high profit hospitality business, test a new concept, or just dip your toes in the DC market, all without depleting your cash reserves, then Feria is for you.
Feria is the perfect solution for restaurateurs or chefs looking to open their first independent operation. Sommeliers,
Pop-Up offerings, caterers and food-truck owners can also get into a brick-and-mortar operation and finally start growing.
Feria’s spaces have been carefully designed by hospitality architects; beauty transformed into an optimal workflow between the diner and the host space, indoors and outdoors.
You can tailor your operation using an open-market experience, or structure your experience into an exclusive, reservation-only, chef’s table type offering, a mix of all of them, or make it simply a seasonal happening… Your Feria space is whatever you want it to be!
The most efficient entry point
in the segment:
Share in a communal preparation area, increasing efficiency for all operators in Feria.
Operate under a master business license, eliminating bureaucracy and permit nightmares.
Eliminate furniture and heavy equipment from your start-up costs.
Ability to use our kitchen for special events.
Take advantage of the unique synergy created by complementary retail businesses; Chocolatier, Charcuterie, Italian Coffee Roaster, Gelato, etc.
Real-time, cloud-based reporting for sales and labor metrics. Get your finger in your kitchen’s pulse at any moment, from anywhere.
Enjoy the mentoring and counsel of in-house hospitality experts, as well from external consultants.
Juan Ignacio Salas
Juan Ignacio Salas
Chef and Entrepreneur with 15+ years of experience.
Le Cordon Bleu Paris and Ecole Hoteliere de Lausanne Alum.
Co-founder and Executive Chef at Coma Cuisine Venezuela, established in 2003, currently operating a full service restaurant, a french bakery & pastry shop and 4 chocolate shops in Caracas.
Senior Professional with 20+ year experience in operations management and project management.
Master’s Degree in Supply Chain Management and Master’s Degree in Maritime Law & Business.
Eduardo was Director of Operations for a Spanish conglomerate for more than 8 years before becoming an entrepreneur.
A systems engineer, Eduardo has been the driving force behind Feria development since conception.
A variety of offerings increases the appeal to the consumer. Diversity is strength. Choice is power. Feria is the culmination of a long thought process turned into a culinary reality, and this opportunity is yours too.
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