We like creating these unique and memorable experiences for our guests. We have exceptional customers service and great team leaders. When you're in this competitive corporate landscape of office buildings and industrial parks, they also want to attract the best talent—it's essential to their success as building owners; they need to be successful in attracting the best companies. We collaborate with top designers to create comfortable, stylish, multifunctional settings that are able to attract the best and brightest of the talent pool. Corporate tenants are requiring top amenities to attract top talent. We can help create a better design aesthetic for the building through special events, classrooms, tastings. We offer a lot to these developments.

GlobeSt.com: What does this service offer that other food services do not or that follows a trend in dining choices in modern commercial buildings?

Champion-Cain: We're certainly part of a larger trend. Very smart property owners understand that this is what they need to do. We place high priority on nurturing our people, which are our number-one asset. In all our spaces, we create a dynamic workplace environment. There's a huge movement in corporate hospitality and amenity space, and part of that is seeing more of these chef-driven hospitality concepts. As they are being filled with Millennials, there's an evolution of the design of the space. They need space for group activities and self-reflection spaces. You will see more chef-driven concepts entering the markets, meeting the needs of these foodie Millennials, entering typically vanilla and pedestrian spaces. We need to create zoning to facilitate happiness in a more creative and productive environment.

GlobeSt.com: Where do you see this trend heading in the office sector?

Champion-Cain: I think we're just beginning to scratch the surface. This is a new segment of the market, and we believe landlords are getting it. They understand they have to offer new amenities, not just a deli in the foot of your building or a tired little workout gym. This is what they need to charge the higher rents; they have to offer more. Millennials are the number-one growing segment of the US workforce, and they really as a class have different needs and desires for their work environment. For them, it's an experience. They pride themselves in being foodies, and they want a blend of living environment and working, one that's not so structured, creative space. They want an environment where they can take food classes, attend special events, do wine and beer tastings in their buildings. This adds layers to what they demand, and it will continue to grow and perfect. We're being approached by hotel companies who want to offer the best; they say, “Teach us how to do it; design the space for us so we know we're giving our guests the best service.”

SAN DIEGO—Today's food offerings in office buildings go beyond the deli in the lobby to include services like cooking classes, wine tastings and other collaborative efforts that allow businesses to attract and retain the best talent, American National Investors' CEO Gina Champion-Cain tells GlobeSt.com. Leading life-science real estate developer BioMed Realty is adding ANI's culinary amenity, the Patio Marketplace, to AXIOM, BioMed's three-building campus on Executive Dr. and Towne Centre Ct. in University Towne Centre here. The 5,000-square-foot eatery will mark the first restaurant within a corporate campus for the San Diego-based hospitality company the Patio Group, an entity owned by ANI.

The Patio Group is known for creating sustainable, quality cuisine and bringing a local neighborhood feel to each of its restaurant concepts. The Patio Marketplace at AXIOM, scheduled to open this spring, will be built on the ground floor of the 4535 Towne Centre Court building. The venue will offer a “unique neighborhood destination for guests to recharge, reinvigorate and refresh before, during and after their work day or at a variety of events, which will be held at the restaurant,” according to the firm. The AXIOM location will be the second Marketplace for the Patio Group as the brand continues to grow its corporate hospitality division.

GlobeSt.com: Why is the Patio Marketplace growing in success and popularity?

Champion-Cain: Part of it is what we believe is fundamental to our success as a brand at the Patio Group is a deep understanding of what we call the hyper-local markets—neighborhoods that all our restaurants and stores and grab-and-go elements, coffee shops, etc., serve. Success in hospitality is all about understanding people and being able to connect with our loyal following, tapping into their desire for unique experiences and progressive offerings. Folding this into the Patio Marketplace concept, what makes it successful is its ability to attract and grow amazingly talented people who are passionate. This brings life into our restaurants, which fuels our growth.

We like creating these unique and memorable experiences for our guests. We have exceptional customers service and great team leaders. When you're in this competitive corporate landscape of office buildings and industrial parks, they also want to attract the best talent—it's essential to their success as building owners; they need to be successful in attracting the best companies. We collaborate with top designers to create comfortable, stylish, multifunctional settings that are able to attract the best and brightest of the talent pool. Corporate tenants are requiring top amenities to attract top talent. We can help create a better design aesthetic for the building through special events, classrooms, tastings. We offer a lot to these developments.

GlobeSt.com: What does this service offer that other food services do not or that follows a trend in dining choices in modern commercial buildings?

Champion-Cain: We're certainly part of a larger trend. Very smart property owners understand that this is what they need to do. We place high priority on nurturing our people, which are our number-one asset. In all our spaces, we create a dynamic workplace environment. There's a huge movement in corporate hospitality and amenity space, and part of that is seeing more of these chef-driven hospitality concepts. As they are being filled with Millennials, there's an evolution of the design of the space. They need space for group activities and self-reflection spaces. You will see more chef-driven concepts entering the markets, meeting the needs of these foodie Millennials, entering typically vanilla and pedestrian spaces. We need to create zoning to facilitate happiness in a more creative and productive environment.

GlobeSt.com: Where do you see this trend heading in the office sector?

Champion-Cain: I think we're just beginning to scratch the surface. This is a new segment of the market, and we believe landlords are getting it. They understand they have to offer new amenities, not just a deli in the foot of your building or a tired little workout gym. This is what they need to charge the higher rents; they have to offer more. Millennials are the number-one growing segment of the US workforce, and they really as a class have different needs and desires for their work environment. For them, it's an experience. They pride themselves in being foodies, and they want a blend of living environment and working, one that's not so structured, creative space. They want an environment where they can take food classes, attend special events, do wine and beer tastings in their buildings. This adds layers to what they demand, and it will continue to grow and perfect. We're being approached by hotel companies who want to offer the best; they say, “Teach us how to do it; design the space for us so we know we're giving our guests the best service.”