Lidia Bastianich Explains Why Food Halls are More than Just a Passing Trend
Food halls are thriving because customers love what they offer and the business model works better for food service professionals than owning and running a sit-down restaurant.
U.S. food halls are sprouting up everywhere, according to the Cushman & Wakefield report: in the first nine months of last year, the number of food halls increased 61%, and more are in the pipeline, especially in New York, which has a fourth of them. By 2020, according to the study, some 200 major food halls, up from 150 currently, are expected to be operating throughout the country.
This article was written by a staff member of TheStreet.
