The COVID-19 pandemic has brought difficult and unpredictable times to food and beverage businesses – but through extreme challenge comes opportunity. Baltimore’s Lexington Market has outlasted its fair share of tumultuous times – from devastating fires to prior pandemics – and so it will again. We believe the Market has a duty to help chefs and entrepreneurs emerge and rebuild from this crisis with affordable food and retail spaces that support and empower our Baltimore community.
We recognize that we may need to revise plans and spaces as the pandemic and recovery unfold. While we’re hopeful that the need for social distancing is reduced or eliminated over the next 18-24 months, we’ve begun to make changes to adapt the market to a post-pandemic world. These changes include breaking up seating into smaller areas, adding options for carry-out windows and outdoor seating, and building a digital infrastructure for merchants to sell and deliver their products online.
Great public markets have a wide variety of vendors and products to appeal to diverse customers while delivering an excellent shopping experience. Lexington Market will select vendors across the following categories, while maintaining a balance of variety, affordability, and diversity.
Vendors sell staple grocery items, such as meat, fish, produce, and dry goods.
Prepared Food stalls
have cooking hoods and are for quick-service and counter-service restaurants.
Specialty Food & Retail tenants sell value-added goods such as bread, cheese, candy, nuts, spices, and flowers.
For each vendor category, detailed stall floorplans are available for download below. Layouts shown are examples only.
Lexington Market was founded on the principle of creating affordable opportunities for food vendors, and we are excited to continue that tradition. Rents are differentiated based on business type, and are inclusive of all common area charges. Tenants will pay separately metered utility charges for their own spaces.
Vendors will receive stalls with walls, floors & ceilings, lighting, sinks, utility stubs and cooking hoods. They will also receive an allowance intended to cover design and construction of finishes and signage.
Vendors will be responsible for pre-opening expenses, such as kitchen equipment, smallwares and supplies, displays, employee training, marketing, inventory and working capital