42 FEDA News & Views
OPERATIONS
Helping Local Developers and Builders Plan
a Foodservice-Friendly Building
By Foster Frable
fosterf@cfldesign.com
With a glut of commercial real estate
available in today's market, developers
are taking a hard look at all options to
attract tenants. Property owners often
consider potential restaurant tenants a
"last choice" (think trash, odor, insects,
and vermin), but residential and
commercial-space customers shopping
for "homes" consider nearby restaurants
amenities.
Although a limited number of architects
and developers have experience planning
properties that are compatible with
restaurants, they need the assistance and
knowledge that distributors specializing
in design-build are uniquely qualified to
provide.
Getting involved with local/regional
developers and their architects to develop
foodservice-friendly spaces in their new or
renovated buildings, provides premium
access to restaurant tenants looking for
space so you can connect with them.
e more restaurants that are built in
your community, the more potential
equipment and supplies sales for you.
How Can I Connect?
It is relatively easy to connect
with developers of commercial rental
properties. ere are dozens of websites
and regional business publications that
list projects that have received local
approvals and are starting to move
through the permit process. Larger cities
have this information on their planning
department website. In addition to the
name of the developer, these sources
also will help you find the local or
regional architects and engineers who
