Interesting read even if a lot of it boils down to the restaurant business being tough and that's true even if food halls simplify some things (while bringing their own set of costs and constraints).

The piece also highlights how some stalls probably haven't given enough thought to how their menu works in the context of a food hall. Certainly some menus have more all-day appeal than others which is a problem for the latter, especially if they're required to keep a full range of hours.