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Have you ever thought about starting your own restaurant business? Are you considering opening a food truck? Do you have a current restaurant, food truck, or catering business and are looking to expand?


Look no further! Railyard offers a low-cost entry point into the food industry.

More to come....

The Food Hall Revolution

Food halls are changing the face of dining culture. The model simultaneously caters to shifting consumer behavior, provides a low-cost solution for restauranteurs and serves as an opportunity for inner-city regeneration. The concept – multiple small restaurants under one roof – borrows its features from street food culture and international modes of communal eating, encouraging diners to try new flavors, sit next to strangers, and enjoy a meal in a casual environment.

Food Halls provide vendors the ability to start their restaurant at 8% the average cost of a traditional restaurant, and 61% the cost to start a food truck.

Why Food Halls Matter...

According to a report by commercial real estate firm Cushman and Wakefield, there were about 70 food halls in the country by 2015. Within a year that number had grown to 86, and by the end of 2017, it had reached 118. At this rate, by 2020, the marketplace will have tripled in size in the span of just five years. Read More

First came the food trucks. Then came the food halls.

Traipse hungrily through any modern metropolis in the US and you’re bound to stumble upon one, a cafeteria-style public market with carefully curated fare and local flair. Read More >

Food halls represent the same kind of shift that came with food trucks in 2008, when people wanted to move away from larger chains in search of something unique but still fast and affordable. A changing food culture, rising labor costs, skyrocketing urban rent, and the growing realization from retailers that food attracts people – these are all playing a role in the rise of food halls. Read More >

Given the exponential growth in the food hall space, it’s obvious that this trend is not just a fad. If anything, it represents a "new normal" in real estate development in the “experience economy.” Read More >

Is a food hall right for your food brand? Possibly. In this post, we’ll walk you through the questions you should ask and assumptions you can use to build a quick back-of-the-envelope financial model to determine if a food hall location might work for you. Read More >

Food halls continue to thrive in the U.S. “The food hall model turned out to be resilient during the pandemic,” says Phil Colicchio. Colicchio serves as executive managing director of specialty food, beverage and entertainment consulting, Colicchio Consulting GroupCushman & Wakefield, in Princeton, N.J. “We determined that fewer than 10% of the 248 U.S. food halls we track closed their doors completely during the pandemic and more than half of those are now fully operational. Read More >

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