For up-and-coming chefs and restaurateurs looking to expand or test new concepts, food halls offer
a low barrier to entry, a built-in facility and branding support. Read more.
About the Author: Amelia Levin
Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.
