Street foods often grow into the trendiest menu items. Haliburton International Foods Street food has always been a venue where authentic, global culinary trends are born. Tacos, gyros, falafel—all these cuisines were once more likely to be found at a street cart than at a quick-service restaurant. They have all since achieved ubiquity and helped create countless menu ideas and even entire restaurant concepts. That’s why Mike Leccese, vice president of innovation at Haliburton International Foods, is a self-anointed street food junkie. Much of his research and development takes place on the streets of Southern California, where he tracks down the latest trends that can be developed into ingredients and menu items that will help his client operators stay on trend and in demand.