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4 incubator-style food halls to keep an eye on

Developers aren’t relying only on established brands—they're allotting space and financial support for aspiring restaurateurs to test concepts.

Patricia Cobe, Senior Editor

July 1, 2019

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Developers aren’t relying only on established brands—they're allotting space and financial support for aspiring restaurateurs to test concepts.Photograph courtesy of Smallman Galley

4 incubator-style food halls to keep an eye on

About the Author

Patricia Cobe

Senior Editor

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

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