Is South Florida Becoming ‘Over-Restauranted’?

MIAMI—Miami is a hotbed for new and classic restaurant concepts alike. But are we seeing too much too soon?

GlobeSt.com caught up with Justin Berryman, director of Retail Leasing and Aniley Perez associate of Retail Leasing, at Franklin Street of Miami, to get their insights into what to expect in part two of this exclusive interview. You can still read part one: South Florida Retail Grocery Trends to Watch.

GlobeSt.com: Is South Florida becoming “over-restauranted”?  

Berryman: Tourism continues to be a major economic driver in South Florida and Millennials are increasingly willing to spend their money on experiences such as dining out. So, I don’t see the area as being over-restauranted but rather constantly evolving to meet the latest food and diet trends. These trends include everything from healthy, locally-sourced, organic foods to the opposite end of the dieting spectrum like gourmet donuts and desserts as even the most disciplined individuals need a “cheat day” to indulge occasionally. GlobeSt.com: What are some of the new food concepts that are moving into South Florida? 

Perez: We’ll continue to experience the growth of healthy quick-service restaurants that specialize in customized salads/wraps/bowls, such as Giardino’s Gourmet Salads, and healthy alternatives to traditional menu items like American Harvest and Chicken Kitchen. Latin American and Asian seafood concepts, including Ceviche and Poke, will keep rising in popularity due to Miami’s large Hispanic population and proximity to the ocean. GlobeSt.com: What will be the most important restaurant real estate trends in 2018? 

Berryman: You will see more restaurants recognize how vital it is to have a strategy we like to call “engage and evolve.” This involves connecting with their customers through social media and utilizing the data collected to adapt to their preferences to stay relevant and build customer loyalty. More restaurants will need to experiment and fine tune avenues to generate additional income and maximize the output of employees through on-demand delivery services like Uber Eats, Postmates and food trucks, without the limitations of brick-and-mortar seating capacity that all restaurants face.