GGA Construction’s Post

🔥 Hot off the press! Our talented Hospitality team members weighed in on an insightful article published by Foodservice Equipment & Supplies magazine. Steven P. Carlson, Matthew Anderson, Mike Wrase, Jill Anderson, Shelby Wurscher and Zach Swanson share their thoughts on the ‘Creating the Heart of the Kitchen’ and how the design of a cookline plays a critical role in a foodservice program’s success. Dive into the article here to gain some valuable insights: https://lnkd.in/gZMQvgWM)  #RippeAssociates #KitchensThatWork #FoodserviceDesign #FoodserviceDesignConsultants

Thanks, Rohini Dey, Ph.D. for starting this much need conversation. The economics of the restaurant industry are indeed challenging. Is not like the old days before the pandemic. We are the vibrant tapestry woven with challenges and triumphs. Yet, we also are the flavors of the kitchen the laughter of diners, and the soul of our communities. There is an urgent pressing concern. The economics that underpins our establishments. Since the pandemic, restaurant owners have danced on a tightrope, balancing fair pricing, decent benefits, and living wages. However, there's a silent predator lurking in our kitchens. Picture this: vibrant neighborhoods, brimming with culinary diversity, are suddenly stifled as small restaurants, the heartbeats of these communities, vanish, leaving behind only fast food establishments. Who's to blame? The so-called developers for me "The Flippers." They swoop into our neighborhoods, get the benefits of our tax incentives erect buildings, and swiftly depart, leaving behind a ghost town of unaffordable empty spaces. According to their numbers, they need to rent only 75% of the project to make their money back. But it doesn't end there. Landlords, emboldened by soaring rents, we build up kitchens and upgrade their buildings and now demand more than just a slice of our earnings. They want a pound of flesh, with no guarantee of density in their projects, or sustainability for our ventures. I refuse to be a mere pawn in this project's profit-driven game. We are the artisans, the creators, the soul of the dining experience. It takes an army of dedicated, well-compensated staff to craft each meal with love and precision. The current model is unsustainable. With razor-thin profit margins, hovering between 3–5% before taxes, we're teetering on the brink. The culprit? Skyrocketing rents that spiral out of control, devouring our hard-earned revenues. So, what's the solution? It's simple – partnership. If developers claim to shape communities, let them join forces with restaurant owners. Let's reimagine our neighborhoods as vibrant hubs of collaboration, where eateries thrive alongside residential and commercial spaces. We have the power to shape the future of dining. Let’s champion a vision that strives for an industry that values creativity, inclusivity, sustainability, and above all fairness. #ReinventingRestaurants

Get the latest industry news delivered straight to your inbox every Tuesday morning by signing up for our weekly Newswire. Visit our website and click ‘Register’ in the top-right corner to sign up 🔍 Read our most recent issue here: https://lnkd.in/edHaahRz #LeisurePropertyNews #IndustryNews #Fleurets

Missed our webinar on growing and scaling your biz? Butch Galdeira from Diamond Bakery Hawaii taught us what it means to put your "aces in their places" and why it's crucial for a business to succeed. Listen in on-demand to learn more! https://bit.ly/3Vf3K3O #GrowAndScale #HawaiiBusiness #BusinessGrowth #DiamondBakery #LiveWebinar #GrowthStrategies

Modesto, have you been to the Squeeze In Breakfast and Lunch lately? Located in the Raley's plaza at Floyd and Roselle. Just got back from brunch there... ordered the Eggs Benny. Best brunch menu you will ever see. Did you know they have Chocolate Bacon? Yes, it's a thing. And just for fun you can write on the walls. You gotta see all of this to believe it. Support local business! Ang #localbusiness #californiabusiness #modestobusiness

What's going on in #FortCollins? "By the Coloradoan's count, Fort Collins lost 25 food and drink establishments in 2023 — up from 14 in 2022, 12 in 2021, 15 in 2020 and 22 in 2019. At the same time, Fort Collins has consistently added more food and drink establishments to its ranks than it has lost in the past five years." (Coloradoan) NAI Affinity President, Jake Hallauer, CCIM, shared his market expertise with the Coloradoan for this article. In summary: "Hallauer estimated that triple net expenses — which encompass property taxes, building insurance and maintenance — have increased up to threefold for some Fort Collins tenants. While some restaurant owners were able to renegotiate their leases for below-market rent at the beginning of COVID-19, many are now facing higher rent after more recent lease renewals, Hallauer also acknowledged. "Unfortunately, in the coming years, you’re going to see more restaurant failures than you’ve seen in the past few," Hallauer said, noting that the local food scene will likely continue to see a lot of turnover as restaurants close and new ones move in to backfill their space." (Coloradoan) Learn more about the regional impacts 👉️ #20yearsofNAIAffinity #NAIAffinity #NorthernColorado #CRE #commercialrealestate #landuse #uli #newsalert #Coloradoan

Just had a good read of Kate King at The Wall Street Journal. Restaurants are becoming the driving force behind retail real estate! Americans' growing love for dining out is reshaping the retail landscape, with food services accounting for over 19% of all retail leases last year. This shift, fueled by post-pandemic recovery and changing consumer habits, presents unique opportunities for developers and marketers alike. At Baby Bird Communications, we love working with developers and recognizing the importance of curating the right food mix to create vibrant, thriving communities. Here's why it matters: Enhanced Experience: Diverse dining options elevate the visitor experience, encouraging longer stays and repeat visits. Cultural Connection: Food brings people together. By showcasing local and international cuisines, we celebrate diversity and foster inclusivity. Community Engagement: Our developments are more than spaces; they're hubs for connection. Partnering with local culinary artisans creates unique experiences and strengthens community bonds. Brand Differentiation: Prioritizing quality and sustainability in culinary offerings sets us apart and attracts discerning consumers who value authenticity. Cheers to crafting authentic, community-driven marketing strategies that redefine the future of retail real estate. #RetailRealEstate #RestaurantRenaissance #CulinaryTrends #CommunityEngagement

Fast-growing GAIL's Bakery is to make its debut in the south west, with an opening in Bristol. The circa 125-strong company, which made its debut in the north west last year with a number of openings in and around Manchester, plans to open at 14 Regent Street, in the Clifton Village area of Bristol. Last year, Marta Pogroszewska, managing director of Gail’s, said data suggested there are 300 to 500 places that the “brand could fit”. Speaking at Lunch! 2023, Pogroszewska said the business had opened 30 sites in its last financial year to the end of March 2023, and had opened another ten since. She said: “We have a few more sites in the build stage and hope to open another 30 sites in total in this current financial year. Opening new sites has become second nature to us, and we are opening a new site on average every two weeks. We try to learn from every shop opening so we can evolve further. We get loads of emails and messages from people asking us to come and open in their towns, which is encouraging for us in terms of further expansion. "We recently did some research on white space in the UK, and the data suggests that there are 300-500 places that our business could go into. Not to say we will, but that’s the potential. There are also other models we could explore. There is a good run in the UK ahead of us and a high demand for what we do.” 👉 Find out the latest hospitality news first by signing up to the Propel email newsletter for free, here: https://lnkd.in/g_vS_S7

🚨 Big news in downtown Chicago! 🌆 Iconic spots like Catch 35 and Fig & Olive are closing their doors, leaving many to wonder: what can be done to save our beloved restaurants? 🍽️ Let's dive into the impact and what Governor @jbpritzker can do! 👇 1/5 📉 Restaurant closures have skyrocketed, with over 110,000 establishments shuttered since the pandemic began. That's a staggering 1 in 6! 😱 These aren't just numbers; they represent dreams, jobs, and community hubs disappearing. 2/5 🍽️ Catch 35 was more than just seafood; it was a staple for locals and tourists alike. Fig & Olive brought a taste of the Mediterranean to the Windy City. 🌊 Losing these gems means losing a part of our city's culture! 3/5 🤔 Questions arise: Should Governor @jbpritzker step up more? With his family's Hyatt hotel chain, he's seen the industry from all sides. 🏨 Could strategic support help revive our local dining scene? Let's explore! 4/5 💼 Some ideas: More financial relief, tax incentives, and public awareness campaigns could make a difference. 💡 Supporting local restaurants boosts the economy and keeps our neighborhoods vibrant! 5/5 🍴 Together, we can advocate for change! Let's rally behind our favorite spots and push for policies that support our local food scene. Who’s with me? 🙌✨ #SaveChicagoRestaurants #SupportLocal What do you think the governor should do? Let's discuss! 💬