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After years of working alongside food hall operators, we’ve seen one truth hold steady: the best concepts win on integration, not isolation. Some emerging models operate as mere collections of kitchens. They’re efficient on paper, but disconnected in practice.
The most successful food halls, by contrast, function as unified ecosystems where every vendor, guest, and order is part of a seamless experience. They’re built on flexibility, shared data, and true hospitality, not just throughput.
That balance is what turns a group of kitchens into a thriving ecosystem. When every stall, bar, and pickup window can adapt, whether to traffic flow, staffing, or seasonality, operations stay smooth and guests stay delighted.
At GoTab, we’ve built our platform around that idea: highly customizable, endlessly flexible, and proven to scale with the most dynamic food halls in the country.
GoTab is proud to power this evolution—from Minneapolis’ Market at Malcolm Yards to CRAVE Food Hall in Mississippi and Upside on Moore in Virginia. By connecting every vendor, guest, and order through one open platform, we’re helping food halls scale collaboration, simplify operations, and create experiences that truly flow.
Cheers,
Patricia Mejia, CMO 🍺
Guests are seeking more than variety—they want experiences. The next generation of food halls integrates restaurants, bars, live events, and retail under one cohesive brand identity. Case in point: The Pinball Basement at UPSIDE on Moore in Arlington, Virginia.
Step downstairs to the ultimate nostalgia playground that offers fun for the whole family with pinball machines, retro arcade classics, foosball, and even a vintage carousel horse ride.
It’s open via day passes or monthly memberships and also hosts tournaments, weekly leagues, and private events, making it a lively anchor to the food hall’s vibe and guest experience.
The best food halls aren’t just the sum of their kitchens. The best food halls are alive, evolving, and constantly refining their guest promise. Case in point: The Market at Malcolm Yards in Minneapolis, Minnesota.
They recently added CHICK’N FLIP, a limited-time chicken pop-up serving tenders, wings, and sammies, bringing street-style energy to the lineup. Meanwhile, Saturday Dumpling Co. has joined permanently with pan-fried dumplings, scallion-pancake wraps, and bold “dumpling poppers”
In St. Petersburg, Foodie Labs is proving how powerful food halls can be as incubators for small businesses. More than just a shared kitchen, it’s a launchpad—offering entrepreneurs affordable workspace, mentorship, and a direct path from concept to customer.
By blending ghost kitchens, pickup counters, and pop-up opportunities, Foodie Labs helps local chefs test, refine, and grow their ideas before taking on the cost of a full buildout. It’s a reminder that the best food halls aren’t just serving guests—they’re fueling local economies and giving independent creators a platform to thrive.
Historic buildings, mixed-use redevelopments, and open-air markets are giving rise to high-character destinations. These spaces demand flexible tech that can adapt as the concept evolves. Case in Point: CRAVE Food Halls
Concepts like CRAVE Food Hall in Mississippi’s OS1515 development show how this model creates built-in audiences—locals, travelers, and repeat visitors who keep the energy (and revenue) flowing. By pairing hospitality and housing with dynamic food offerings, operators unlock a consistent customer base while enriching the surrounding community experience.
Hospitality operators know the feeling all too well—guests calling, emailing, or stopping by the bar to ask, “Why did I see two charges?” It’s a small question that creates a big distraction, pulling staff away from hospitality. We hear it so often we wrote a blog post that is getting a lot of attention these days.
In “Understanding Double Charges and Preauthorizations,” we explain what’s really happening:
Banks often put a temporary hold on money (called a preauthorization). Guests may think it’s an extra charge.
Debit cards can make this look even more confusing in bank apps. With the right setup and clear communication, operators can help guests feel at ease.
Reading this takes just a few minutes, and it gives you simple ways to keep guests from worrying about their bill.
That clarity is exactly what Bear Cave Brewing Co. was looking for when they decided to leave their Toast POS behind. The Minnesota brewpub was spending too much time untangling duplicate charges and the related guest confusion.
Their switch to GoTab wasn’t just about better payment transparency; it was about reclaiming focus, empowering staff, and creating a smoother guest experience from first pour to final tab.
Tired of chasing draft list updates across menus, displays, and payment systems? Join us for our latest webinar.
Pour More, Manage Less: Unlock Menu Automation with GoTab + EvergreenHQ
In this webinar, we’ll walk you through how our new integration with EvergreenHQ takes the manual work out of beverage program management.
You’ll see first-hand how it:
Whether you manage a brewery, bar, or restaurant with rotating taps, this session is built for you. We’ll demo how the integration works in action, share real use cases, and leave time for your questions.
“There is absolutely no way we could maintain this place without these systems,” Murray said. “GoTab lets us keep labor tight while still delivering a high-quality product.” - Daniel Murray, General Manager
