Gibson Food Hall & Market will open in early 2026 at 11 S. Sixth Ave., bringing a new food hall experience to downtown Tucson. Organizers launched a vendor call seeking local food entrepreneurs to join the market’s curated lineup of concepts.
Vendor Opportunities and Setup
The market invites vendors offering burgers, tacos, sushi, barbecue, bowls, and more. Each stall measures 11.5 by 12.5 feet and includes an exhaust hood, electric and gas hook-ups, and a hand sink. Vendors must supply their own equipment.
Each stall comes with dedicated cooler, freezer, and dry storage space. A shared prep area features a produce sink, ice machine, and double ovens.
Lease options include flat monthly rent, a percentage-based model, or a hybrid. Initial vendor terms will run for 12 months. The market will operate daily from 7 a.m. to 10 p.m. Vendors must open by 11 a.m. and operate seven days a week.
Marketing and Visibility for Vendors
Moreover, Gibson Food Hall & Market plans to boost vendor visibility through a structured marketing program. The team at 510 South Marketing will produce regular content for social media and advertising.
Vendors will also appear on Gibson’s website, email newsletters, and in on-site digital signage. Collaborative promotions and themed events aim to drive steady foot traffic. The market’s marketing strategy includes social media promotion, email campaigns, Yelp and Google visibility efforts, and digital menu screens throughout the hall.
Designed for a Diverse Downtown Crowd
Gibson Food Hall & Market aims to serve Tucson residents, university students, and downtown professionals. The hall’s central location and planned 72 indoor seats and 24 patio seats will encourage both dine-in and to-go traffic.
The organizers emphasize a lively, inclusive environment that showcases Tucson’s culinary creativity. Interested vendors can email info@gibsonmarket.com for application details.
For more information on the project, read our December 2024 article.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
