Society was born out of an ambition to create more than a standard foodhall – we built the brand on three main values: quality, authenticity and independence, and we wanted to create something that placed equal emphasis on being an exciting, quality bar, food destination and a social space.
In 2021, when we opened Society in Manchester, there was only one other foodhall operation in the city and our model feels as unique now as it did then, even though there is more in the marketplace.
Opening in COVID was a challenge but one that we embraced and I think that there was an even bigger appetite for socialising and being together post-covid than even before.
Five years on we’re busier than ever, we love being part of an amazing community and now embedding ourselves into another brilliant city in Birmingham. It’s a great time to reflect and here’s what we’ve learned…
- Go beyond the standard foodhall model
Many foodhalls follow a very similar formula. From the start, we wanted Society to feel like more than just somewhere to eat. The food offering is obviously hugely important, but equally the venue has to work as a genuinely great bar and social space in its own right. That means stronger, independent drinks ranges, better atmosphere, curated music, later trading and creating somewhere people genuinely want to spend time regularly, not just visit once. - Don’t dilute the product to chase margin
There’s always pressure in hospitality to simplify offers or cut corners in the name of profitability. We’ve always tried to push the opposite way. Beer has been a huge part of Society since the early days and remains central to the business now, but the same standards run across the entire drinks offering. Whether it’s craft beer, wine, cocktails, spirits or coffee, customers notice when quality and range are prioritised properly rather than just chasing the safest or highest-margin options. A long term commitment to quality builds long term brand loyalty. - Build genuine partnerships with operators
The relationship with food traders is massively important to how Society works. We’ve always seen it as a partnership, and the creation of a genuine community, rather than simply filling units. The best operators buy into the wider vision of the venue, understand the standards we’re trying to achieve and contribute to the overall atmosphere and identity of the site. That alignment is a huge part of creating venues with real longevity rather than short-term hype. - Build a venue that works for multiple demographics
A huge part of Society’s success and longevity is its ability to attract different audiences across different parts of the day and week. The venues work for families in the daytime, office crowds after work, casual drinks, food-led visits, craft beer customers and late-night socialising. That flexibility is a huge strength commercially and helps the venues remain relevant long term. - Hospitality is the full environment
Atmosphere isn’t an afterthought, it’s part of the product. Music, lighting, layout, energy, cleanliness, pacing and service all shape how people experience a venue. We’ve always believed hospitality should feel exciting and social rather than purely transactional. The venues that last are the ones people form genuine habits and connections with, rather than somewhere they visit purely because it’s trendy at that moment.
