Shopping Center Business

MAY 2015

Shopping Center Business is the leading monthly business magazine for the retail real estate industry.

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258 • SHOPPING CENTER BUSINESS • MAY 2015 is a vibrant farm-to-table community in most cities where developers can prob- ably source who the viable entrepreneurs are. But as this niche gains more accep- tance, the vendors/chefs must be vetted with greater rigor. Fusion cuisines are the newest and possibility most intriguing category for developers to consider. Peruvian fused with French. Macau–Chinese with Por- tuguese. Japonaise. The blendings are endless and continuing to emerge. What is crucial is establishing the guests' desire for these hybrid cuisines with on-site tast- ings before inking any deals. SnackS and SipS What can be said about the once again fan favorite, the doughnut, that hasn't been already said? Fancy, plain, or French, sweet breakfast pastries pro- vide that sugar rush any time of day, es- pecially after power shopping. Popcorn is another snackfood that has gone gour- met and, alternately, health conscious. No longer relegated to a darkened movie theater, popcorn can be observed in the arms of happy strolling munchers and will be seen in more shopping centers every year. Finally, the beverage scene has really ramped and amped up its of- ferings. From nutrient rich smoothies to responsibly grown and harvested coffee and everything in between, the seemingly narrow world of drink choices and ven- dors has expanded noticeably. In at least two locations, water bars have opened, offering bubbly, still, flavored, imported and infused liquids to slake most thirsts. The retail food world is changing, and it is changing rapidly. But one component never changes. For me, the most important element of a successful, food vendor, chef or restau- rateur is passion. Passion for food. Pas- sion for environment. Passion for quality. Passion for people. Without passion, the best food concept will fall flat. And, as everyone knows, now more than ever, without great food op- tions, developers and retail merchandis- ers will profit less. SCB Dean Small is managing partner o f Synergy Restaurant Consul- tants, a company that specializes in the proftability and growth of restaurants and food concepts. Freshly made food and farm-to-table food is more important to many consumers. Pictured are tortillas being handmade in Old Town San Diego. Prince George's County is Primed for Business… Just ask MGM. Visit us at our booth CW 129 in the Cities of the World Pavilion

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