Industry Experts Talk Dining Trends and Real Estate at ICSC

Panelists in the restaurant sector shared perspectives on how attractive spaces are shaping the food and beverage industry today.

LAS VEGAS—The bustling city of Las Vegas played host to the ICSC conference this week, where an enlightening general session titled “Restaurant Runway: Emerging Trends in Dining” captivated the audience. Esteemed dining experts and operators came together to discuss the ever-evolving landscape of the food and beverage industry, shedding light on consumer behavior, technological advancements, and innovative concepts that are reshaping the industry and leaving a profound impact on retail real estate.

Setting the stage for the session, Amanda Metcalf, the editor in chief of Commerce + Communities Today at ICSC, took on the role of moderator. She guided the panelists through a stimulating conversation about what makes a space attractive for their respective ventures.

Dannon Shiff, the SVP of real estate at Dave’s Hot Chicken, spoke passionately about the company’s nationwide expansion plans. According to Shiff, an ideal space for their brand should be anchored by daily necessities, possess high visibility, ample parking facilities, and present a significant signage opportunity. “We are open to exploring all different types of retail spaces,” he added, emphasizing their flexibility in choosing locations.

Patrick Chamberlain, the chief development officer of Hart House, emphasized the importance of location relative to the local trade area. Chamberlain highlighted that the lunch and dinner business is of utmost importance to their establishment, and proximity to the synergy of the trade area where their guests frequent is key. He revealed their interest in both urban and suburban locations, highlighting their commitment to meeting their customers where they are.

For Kitchen United, the perspective on ideal spaces took a slightly different turn, as explained by Kwame Brathwaite, the SVP of real estate development. Brathwaite conveyed their mission of providing innovative spaces that cater to their unique business model.

“We seek both suburban and urban locations,” Brathwaite said, emphasizing the importance of density. As their members often provide catering services, being situated at the epicenter of activity becomes crucial. Brathwaite concluded, “We require an abundance of hoods and expansive spaces to accommodate our operations effectively.”

Emily Durham, the SVP of Food & Beverage Advisory at JLL, added another layer of insight to the discussion. With tenants representing various brands and service levels, JLL leverages the wealth of data and software available to them. Durham explained their strategic approach, stating, “We start by understanding who the customer is. With the abundance of data and software at our disposal, we meticulously map out preferences and use them as a guiding compass to find the ideal locations for our tenants.”

Check back later this week for more insights from this panel. Also, stay tuned for more coverage of the ICSC Las Vegas event from GlobeSt.com, including exclusive insights from attendees. And check out the related stories already posted below:

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