The capitol city in the heart of the valley.   Let's go over the facts first, then let's hear from our buddy Riley Vannoy who moved here from Louisiana  to start a brewery!  

Salem has a growing population, especially in the last two years.  The best part about having access to a population of 222,193 people in a five mile radius is DISCOVERY! Most of these people go to the same places regularly... and are looking for a change, some excitement, and a place to tell their friends about. 

3rd largest city with solid economics.  Household formation and income are both increasing more quickly than the national rate. Public and private sectors are consistently exhibiting growth, both continuing to bring new jobs to the area. In
particular, the local construction industry has rapidly expanded over the past five years and Salem is a hub for area farming communities.

And more to come...  Downtown continues to draw a crowd.  Old buildings are redeveloped left and right, more and more housing units are being constructed ( 200+ on their way within 2 blocks),  oh and Amazon recently announced 1,000 new jobs in town.

Louisiana Brew Pub |  189 Liberty St

- Riley Vannoy | Owner 


A food cart is a great start for any culinary career. But it is not without its downsides. Take a look at why we think  a food hall has it all.

rain, rain = customers go away

cramped quarters and poor seating

noisy power, limited fuel supply

those port-a-potty's...

pretty costly for just a section of gravel

no  consistent  foot traffic

our roof doesn't leak, seven days a week!

room for chefs and customers to breathe

our water/electricity/gas all flows freely

our bathROOMs!

all-in fee covers the whole brick and mortar experience

consistent  foot traffic


Who is developing Fork Forty Food Hall?

Charles Weathers and Conrad Venti are the brains behind the operation. Or, at least, the people behind it.

What kind of experience will Fork Forty offer to customers?

Multiple meal options across a variety of cuisines from independent artisan cooks, all with communal seating.

Where it is located?

Downtown, in the historic Grey-Belle Building at 440 State St, Salem OR 97301 (used to be  a Chinese restaurant years back)

How do I become a vendor at Fork Forty Food Hall?

Applications will be considered until we are satisfied that we have the right mix of interesting culinary choices as well as a group that can all be good “neighbors” in the shared space. When applying, a proposal detailing your concept and operator resumes will be expected, at a minimum. Start the conversation here

What are the food stalls like?

Our stalls can range from 30-400 sq ft, depending on your needs and budget. Each stall holds whatever cooking equipment is necessary and as much storage as possible! Common area seating will be plentiful but having some energy at the stall itself will help ‘personalize’ that space. Fork Forty provides exhaust hoods to match the equipment needs, as well as sinks at the individual stalls, stubbed-in utilities of plumbing/wiring to the space, and a framework on which to mount signage. Select stalls will have open space in the front to provide customization of displays including refrigeration and heat if needed. No ceilings are needed as this will be an entirely enclosed area but we will review all design drawings to allow for vendors to personalize the space if it calls for some type of cover or grid work to hang lighting or other design elements. Each stall’s design must be approved for certain aesthetic criteria, but again, we will do our best to allow each operator to develop a personalized look and feel that is both eye-catching and functional.

What does opening and operating a food stall typically cost?

Far less than a restaurant! Obviously, there is no way to estimate an answer without knowing what your concept plans to offer. However, it is our estimation that the operator might spend within a range of $15,000-30,000 (on a larger space) to up-fit their stall in addition to their equipment costs. It is our estimation that your overall costs will be minimal compared to street side locations and overall size considerations – as well as not having to provide seating, bars or other guest accommodations such as restrooms or an office area. Estimates of costs do not include potential permits, fees and costs that operators will incur in planning and permitting with the city and county.

Who takes care of dishes?

Fork Forty may provide one communal commercial dishwasher for all operators to share unless we decide as a group that consumables are the right choice for everyone. There will be a centralized bus station in the seating area and employees of the food hall management will be responsible for keeping it neat and tidy.

Who takes care of trash?

Garbage service is provided by Fork Forty and is included in the cost for the space. Collecting the trash from the common seating area will be the responsibility of employees of the food hall management. But it is nice if everyone chips in.

What kind of storage do I get?

As much as you can get creative with! These are small spaces and we encourage all operators to design with efficiency in mind. Additional dry storage (and possibly cold storage) will be made available in the basement, allocated to each operator in proportion to their stall size.


What does the agreement look like?

Our licenses (our version of a lease) are customized for each operator based on the size of the desired space; with that, expect a range between $500 and $3000 per month. The various term options will be discussed individually with potential operators during the application process. Our fee is inclusive of most utilities (gas costs are separate), common area maintenance, taxes and building insurance making it an all-in-one monthly expense. Fork Forty will also provide the following value-added services at no cost to operators: private and guest WiFi access, streaming audio, after-hours janitorial, and on-going professional social media promotion.


Anything else I need to know?

Fork Forty is open seven days a week for lunch and dinner.  The proposed hours for the Food Hall are 11 a.m. – 11 p.m. with possible consideration for extended hours on weekends. Happy hour should be around 4:40pm...