The Small Space Marketplace

List Your Space

Find Space

Home About Us Executive Subscriber Membership RENTV Conferences Newsletter Contact Us Advertise
June 16, 2024
 Search RENTV
 The REview
News Home Page
Southern California
Northern California
Pacific Northwest
Prop. Management
Press Releases
 R. E. Marketplace
Service Providers
Property Spotlight
 RENTV  Conferences
Subscriber Login:
Forgot Password?

Printer-friendly Version   Email an Associate
New Trends in Food-and-Beverage Concepts Driving Expansion at Retail Centers


With food-and-beverage outlets now among the fastest-growing categories in retail centers, a new CBRE Group Inc report identifies four emerging eatery formats poised for significant expansion: food trucks, food halls, celebrity-chef restaurants and “grocerants.”

The CBRE report highlights numerous data points that underscore the booming growth of restaurants, including that total U.S. restaurant sales surpassed grocery sales for the first time last year, according to government data, and that they have fared better since the recession than any other retail category. It also points out that, while millennials dine out more often, older generations spend more overall at restaurants. This implies more growth for restaurants as millennials age and earn more.

Those factors and others collectively suggest that this growth in spending at restaurants is more than a cyclical, post-recession recovery but instead a fundamental shift in American dining and spending habits.

“San Diego has a great selection of unique restaurants and craft brewers, we have seen a trend towards more authentic, one-off restaurants,” said Carrie Bobb, Vice President of Retail Services for CBRE in the San Diego region. “Restaurants set the tone for great retail spaces with their patios and outdoor space. They are scaling down into smaller spaces with larger outdoor footprints, becoming the new anchor and setting the stage for the overall retail experience.”

“We know that the strength of the food-and-beverage category has led to many shopping center owners seeking restaurants as anchor tenants to draw in shoppers, whereas department stores and other retailers previously filled that role,” said David Orkin, Executive Vice President and Restaurant Practice Leader, CBRE. “What’s particularly interesting today is that retail center owners are not only focused on traditional, proven restaurant concepts, but they are more willing than ever to embrace a broader range of emerging and, in some cases, untested concepts like food trucks which don’t pay traditional rent. They are willing to take risks to compete.”

CBRE enlisted its restaurant experts, led by Orkin, to identify the up-and-coming restaurant formats likely to drive the category’s further expansion in retail property. These four categories offer many or all of the attributes that appeal to modern diners and shoppers: diversity, convenience, uniqueness, relative affordability and experiential focus.

• Food trucks: While food trucks don’t often pay traditional rent, they attract shoppers to a center and have served as incubators to develop restaurant concepts that later become brick-and-mortar tenants.
• Food halls: This urban retail format features a changing mix of local and often independent food-and-beverage outlets that collectively add to the center’s atmosphere and uniqueness.
• Celebrity-chef restaurants: While sometimes expensive and risky to establish in a center, restaurants helmed by well-known chefs can be significant, exclusive traffic generators for a property when they succeed.
• “Grocerants”: Grocery stores that also offer prepared foods and made-to-order meals provide a mix of freshness, convenience and affordability that prove attractive to shoppers and, by extension, property owners.

Though these formats are popular, cultivating them can be risky for property owners. Restaurants— especially new, independent restaurants—have a notoriously high failure rate. What’s more, most property owners must contribute substantial capital to outfit their space for restaurant use. One solution CBRE has seen property owners undertake is to forego immediate repayment of buildout costs or to keep base rents low in exchange for an ownership stake in the restaurant. In that approach, the property owner receives a share of that restaurant’s profit even after its initial investment is repaid, thus providing the property owner a return on its assumption of risk.

“There’s a move toward financial partnership rather than traditional tenant-landlord relationships,” said Melina Cordero, CBRE’s Head of Retail Research in the Americas. “That’s something that landlords are going to have to be open to if they are pursuing some of these categories. In many cases, the customer draw generated by these food-and-beverage categories and the atmosphere they foster make the investment worthwhile.”

Return to the Archive page


Home | About Us | Newsletter | Contact Us | Executive Subscriber Membership | Executive Subscriber Home | Advertise
Southern California | Northern California | Pacific Northwest | Southwest | Retail | Multifamily | Financing | Property Management
Archives | Press Releases | Service Providers | JobWorks | Property Listings

Copyright © 2024 by RENTV, All Rights Reserved
Website designed by Regency Web Services, Inc. and powered by Lightning Media