“Go small or go home!” It’s an unexpected battle cry, to be sure, but one worth taking to heart, considering the “superpowers” of small foodservice spaces like pop-ups, food hall stalls, food trucks and the like. “I think of these as kind of incubator labs for chefs to run wild with delicious innovation,” says Chef James Bickmore-Hutt, Associate Director of Culinary Innovation, Corporate Executive Chef, Dole Packaged Foods. “And boy howdy, I am here for it.”

The chef is pretty inclusive when it comes to defining small spaces: “Food halls, food trucks, pop-ups, concessions in sports/concert venues, micro kiosks, even ghost kitchens and operations that exist within other operations, such as C-stores. Southern Indian dal and chaat from a gas station? That counts, and I’m buying it,” he says. Essentially, a small space operation is one with a minimal footprint, pared-down equipment/infrastructure and limited room for staff, but one that is ready to entice customers with craveable menu items in a quick turnaround. They can be temporary or permanent, mobile or deeply rooted. They’re not a new concept, globally or in the United States, but they are on the rise—especially food halls—across America. “To me, small spaces are the next big things in foodservice.”

The continued proliferation of small-scale foodservice operations is driven by several factors, chief among them, a busy consumer demographic that demonstrates a preference for food on the run, but without compromising their desire for novel flavors, textures and taste experiences. Maybe they work in the immediate area. Or maybe their eye has been caught by a niche concept as they pass by. Perhaps they are on an intentional hunt for something unexpected. Or word-of-mouth has compelled them to check out what’s big in small spaces. Traditional quick-serve chains aren’t going anywhere, but consumers are definitely showing interest in an expanded landscape of quick-serve options.

Social media’s viral food phenomenon accelerates those cravings, adds Bickmore-Hutt. “There’s a race to see who’s eating what and when, with a need to brag and share.”

Meeting this complex set of consumer need states can be a challenge. “Chefs and menu developers can have trouble keeping up with lightning-fast trends, let alone implementing them across the menus of large-scale operations before consumers move on to the next big thing,” Bickmore-Hutt continues. “But small footprints make it easier for operators to switch menus, stay streamlined and be nimble with labor and inventory, all while putting some real excitement into their menus. They are a way for larger operations to experiment with a fresh concept and see how it plays out before scaling up. And for burgeoning restaurateurs, they offer an opportunity to dip their toes into the water before upgrading to brick-and-mortar.”

Dragon fruit’s explosive growth on modern menus makes easy-to-execute items like this Dragon Fruit Sorbet a great option for small-space operations.

SIZING UP MENU OPPORTUNITIES

What most small foodservice operations have in common is a fairly limited menu of easy-to-eat selections to serve those on-the-go customers. That said, fork-and-knife platters are not out of bounds when they deliver the “right” taste experience sought by patrons. “Nothing is truly off the table,” says Bickmore-Hutt. But handhelds, bowls, wraps, skewers, cups and other grab-and-go formats provide for a range of successful options. As with their larger counterparts, small-space foodservice operations understand that flavor is the not-so-secret ingredient that prompts repeat visits and word-of-mouth engagement.

The limited menu and tight quarters of most small-space operations means that ingredient choices must bring big flavor and versatility in equal measure. “Delicious, complex food doesn’t have to be fussy or complicated,” says Bickmore-Hutt. “But anything that takes up precious inventory space or that requires a lot of specialized equipment or labor poses challenges.” Fruit, especially packaged items designed for foodservice applications, is an ingredient partner that checks multiple boxes, especially: flavor, versatility across cuisines and concepts, ease of use and ready availability. Here are four reasons operators should look to canned, frozen or dried fruit to make the most of small-space menus.

Menu multi-taskers let operators do more with less. Specifying a particular fruit in a single format that can be used in several menu applications is a savvy sourcing strategy. Consider Dole^® Canned Mandarin Oranges, suggests Bickmore-Hutt. The oranges can be used in various salad recipes, plus parfaits, pizza/flatbreads, salsas or breakfast bowls. Consider a specialty cocktail like a Blended Fruit Caipirinha or use it as a smoothie ingredient (Honey Mandarin Smoothie). What’s more, says the chef, “The remaining juice can be used to make a killer marinade.”

Unique desserts stand out. Fruit is a dessert menu staple, but are you taking advantage of less conventional flavors? “Enter dragon fruit,” says Bickmore-Hutt. “Bright and cheerful, it’s growing in popularity!” According to 2024 research from Datassential, dragon fruit is expected to grow 138 percent on U.S. menus. Dole^® Chef-Ready Cuts Dragon Fruit makes an “amazing, easy-to-execute” Dragon Fruit Sorbet, or use it in ice cream.

Consumers seek new snacks and treats. Small-space foodservice operations are attractive options to deliver afternoon, early-evening or late-night snacks and micro meals. Giving them healthful choices that ward off “hangry” consequences in these less-conventional dayparts is a win-win. “Dole^® Good Crunch™ dried pineapple is delicious by the handful,” says Bickmore-Hutt, noting that it will soon be available to foodservice operations in larger pack sizes. “Add it to granolas, salads, smoothies, bowls or parfaits. For example, this Mango and Chia Smoothie Bowl recipe could be adapted to use the dried pineapple in layers or as a topping.”

Spicy global flavors are still a hot trend. But the heat of their flavor profile can be a barrier for trial. One fruit-forward way to make spicy food more approachable is to use cooling Dole^® Chef-Ready Cuts Mango to balance the fire. Mango is already a go-to fruit in many global cuisines, offering sweet notes to a wide range of menu inspirations, from Indonesian Rice Bowls to Spicy Ponzu Poke with Mango.

Fruit can elevate easy-prep menu items perfect for small-space kitchens, like these Just Peachy Overnight Oats.

THE CONVENIENCE FACTOR

In small spaces, where back-of-house and front-of-house are separated by a few feet at most, easy prep is highly prized. “What I love about my work is that I get to regularly help operators out in a big, big way—especially in small kitchens,” says Bickmore-Hutt. “The Dole^® Chef-Ready Cuts line was designed specifically with chefs in mind, providing the common fruit cuts they need to make their menus stand out and still reduce labor stress. This frozen fruit line is already ripened, trimmed, cut—100 percent useable. That means you never have to worry about prep time or ripening or the expertise of your kitchen; it’s ready exactly when you need it. No waiting, no skilled labor, just fruit ‘on tap’ when inspiration strikes.”

And when refrigeration is in short supply, don’t overlook shelf-stable fruit, itself a menu superhero, he notes. “Don’t worry, it’s not your grandma’s canned fruit—it’s state-of-the-art and bursting with flavor and useable canning liquid.”

BRILLIANT SOLUTIONS

Dole Packaged Foods looks to be your partner with delicious, value-added products—as well as accompanying resources developed to help you take maximum advantage of its portfolio. Its foodservice website offers numerous menu guides and recipes to help build on-trend food and beverage menus in foodservice kitchens of any size! Be sure to check out the Better Than Fresh guide, a must-read deep dive into the benefits of frozen and shelf-stable fruit.

And throughout 2025, Dole Fruitful Destinations will focus on “Big Flavors in Small Spaces,” highlighting food halls throughout the United States. “The beauty of food halls, kiosks, pop-ups, food trucks—all these little businesses—is that you really have to love what you’re doing,” says Bickmore-Hutt. “From the big chain operator opening smaller airport-specific concepts to the vendor who sells fruit cups from a cart on a street corner, everyone involved in small spaces has a big passion. They are serving up bold food in an approachable and efficient manner. Come join the fun—where every bite is delicious.”

Hungry for the best and brightest fruit solutions that Dole has to offer? Visit Dole Foodservice, where you can sign up to follow Fruitful Destinations for the tastiest tour yet.