What’s making waves at food halls

food hall

Industry-watchers need not consult their crystal balls to get a sense of the eateries that will shake up the foodservice world in coming years. Thanks to food halls, pop-ups and food trucks, there are plenty of venues in which potential fast casuals can incubate and test their acceptance among diners. Here’s a look at several concepts that might have the mojo to break out beyond the food hall format. 

Japanese rice crepe wrappers

rice crepes

Eight Turn Crepe at the new DeKalb Market Hall in Brooklyn, N.Y., highlights the versatile rice crepe. The strong yet pliable pancakes can be filled with virtually anything, from truffled egg-white omelets for breakfast to shrimp-avocado salad for lunch to New York blueberry cheesecake for dessert. The crepes are wheat-free, and are also available via third-party delivery. 

A pork-centric spot

bacon egg and cheese sandwich

Pig Pen Delicacy’s delicacy is fairly straightforward: pork, in all of its various permutations. There’s the Candied Bacon Egg and Cheese Sandwich, a burger smothered in bacon jam, pork belly sliders and pulled pork nachos. Considering that 82% of consumers are willing to pay more for a burger that’s topped with bacon, according to Technomic’s 2017 Burger Consumer Trend Report, powered by Ignite, this stall at the Steelcraft Food Hall in Long Beach, Calif., could catch on. 

Gourmet sandwiches made to order

fat shallot sandwich

Here’s a food hall concept that started as a food truck, which still operates today. Husband-and-wife team Sam Barron and Sarah Weitz, both with fine-dining pedigrees, started the Fat Shallot food truck in Chicago in 2013 and added the stall at the city’s Revival Food Hall a couple years later. The menu ranges from grilled cheese to a truffle BLT to an Italian sub with salami, prosciutto, mozzarella, eggplant, greens and balsamic reduction. The concept has become known for its indulgent sides, such as truffle fries, spicy sesame fries and fried potato salad. 

Grandma’s Polish dumplings

polish dumplings

The folks behind Pierogi Boys at DeKalb Market Hall in Illinois aim to introduce these old-school dumplings to a new crowd. The menu is simple: potato and cheese pierogi, sauerkraut and mushroom pierogi, and a meat pierogi with braised beef cheeks and pork butt. The pierogi are made on-site, in front of watching customers. 

Burgers with a side of sass

bless your heart burger

The Toro Bravo Restaurant Management & Design Group, which operates about a half-dozen restaurant concepts in Portland, Ore., is behind Bless Your Heart Burgers in the city’s Pine Street Food Hall. The burger concept is inspired by childhood comfort foods such as burgers and fries, with a cocktail menu that’s influenced by the ‘90s to “elicit memories of underage drinking days,” according to the restaurant’s website. Burgers include the signature offering, topped with chili, onions, coleslaw, yellow mustard, housemade pickles and American cheese.

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources