Shopping Centre News Australia’s Post

📣 Shout out to our customer Frisch's Restaurants, Inc. for innovating with Franklin Junction to maximize production across their locations using AI-powered host x ghost kitchen matching. Franklin Junction matches brands looking to go ghost with host kitchens, considering factors like kitchen equipment, supply chain, and ingredients. This compelling use of technology pairs host kitchens with compatible brands, like Frisch’s, allowing them to earn more at opportune restaurant locations. Franklin Junction CEO Rishi N. states “In our case, neither the brand nor the Host kitchen is spending a single dollar of capital expense…We’re using all existing assets, and we’re just repurposing them for more revenue.” highlighting mutually beneficial, capital-free growth for all partners. Learn more about the innovative approach in Nancy Luna’s article for Food On Demand: https://lnkd.in/e9ehai-E

For decades, Canada’s food courts were cookie-cutter spaces jammed with the same dozen or so chains hawking dishes ideal for lunch breaks or snacking at the mall. But a new wave of dining spaces has thrown that playbook out the window, sandwiching dozens of lesser-known brands with growing followings into chic sites, where everyone from 20-somethings on dates to in-the-know grandparents have a dizzying array of cuisines to feast on at a table of their choosing. The spaces, known as food halls, have turned Canada’s approach to commercial and communal dining spaces upside down as they spread from coast to coast. #retail #retailrealestate #investmentrealestate #cre #investment

According to a recent piece in Nation's Restaurant News, restaurant operators may continue to face some construction challenges in 2024, thus increasing the importance of implementing creative business solutions.   Earlier this year, we announced the launch of Little Caesars Pizza PODs. These modular units address some of the common concerns in our industry, providing a quicker construction timeline and smaller prototype with minimal staffing requirements to operate. Our goal with these, and all Little Caesars prototypes, is to keep operating costs low and margins high.   Learn more about how we're addressing the needs of today's consumers and business owners by reaching out to us directly.   #LittleCaesars #PODPrototype #FranchiseOpportunities #RestaurantDesign

Overconsumption can appear in unconventional forms. For restaurants, it often exists in the form of temporary outdoor seating. In order to meet consumer needs, street side restaurants put up covered structures for outdoor seating during the summer and spring months of the year. However, once the weather turns colder, the structures need to be permanently dismantled and rebuilt for next year. This practice results in overconsumption and is waste. This startup is an excellent solution. By leasing structures and storing them for restaurants, the same resources are reused year and year again instead of old ones being discarded. Adopting this mindset can lead to business in success and sustainability. #reduce #sustainability #restaurants

Transform your service with CEDAS Dumbwaiters! Designed for efficiency, ease, and convenience—perfect for restaurants, homes, and businesses. Ready to elevate your delivery? Let's get started! #CEDASUAE #SmartSolutions #DumbwaiterEfficiency #SeamlessService #FoodLift #ElevatorSolutions #EfficientDesign #BusinessUpgrade #SmartLifts #InnovativeTechnology #UAEbusiness #RestaurantSolutions

David makes some great points in this article. The Austin market continues to grow and demand is high for restaurant space across the MSA. From sit down Restaurants to QSR concepts, we are seeing tremendous restaurant interest, however, there is less development of available space downtown, and in the suburbs. #tenantrepresentation #retailrealestate #restaurantnews #eateraustin #retaillive #qsr50

In a recent story from Foodservice Equipment and Supplies, NSD Director Linda Callahan talks about the need for off-premises options. “Especially in urban areas, we’re seeing owners and operators that want dedicated areas to manage the influx of off-premises orders and off-site catering,” Read the full story here! https://lnkd.in/gm_nTa9T #NSD #nextstepdesign #kitchendesign #hospitalitydesign #hospitalityconstruction #kitchendesign #construction #restaurant #restaurantdesign

Here's more on which restaurant chains are in talks for the new project.

Tech- and automation-driven innovation: The #future of #foodservice? La techno et la robotisation: le #futur de la #restauration? I've been following Spyce and Sweetgreen for some time, glad to see measurable outcomes of the company's strategy. #foodmarketing #foodretail

The October issue of Retail & Restaurant Facility Business has arrived, see how REIT is changing the seen of malls on the cover — The Placemaker PREIT is redefining the role of malls by transforming them into vibrant community hubs. By Katie Lee; insight from Joe Aristone, PREIT.   Inside This Issue: An Ounce of Prevention Best practices for stopping roof leaks before they start.  By Jenn Poultney, Simon Roofing   Molding Facilities for Each Generation Meeting the evolving needs of the multi-site facilities sector.  By Chris Jernigan, Vixxo   Going the Distance Kitchen cleaning and maintenance is a marathon, not a sprint.  By Nathan Willard, HOODZ International   Diffusing the Situation How retailers can maintain optimal airflow and air quality by using non-metal diffusers to enhance the efficiency of their HVAC system.  By Marc Mascarello, InviAir   Growing Grocery How omnichannel can unlock and accelerate growth in the grocery sector — and can save retailers billions of dollars.  By Tony Atti, Ph.D., Phononic Inc Read the issue: https://lnkd.in/eFEfFqQ9 #Retail #Restaurant #Mall #Development #CRE #CommercialRealEstate