Shopping Centers Today

APR 2015

Shopping Centers Today is the news magazine of the International Council of Shopping Centers (ICSC)

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cept based in New York, made its debut in Manhattan's Union Square earlier this year. And La Mar Cebicheria, an upscale restaurant chain from Peru, re- cently opened a Miami outpost. But My Ceviche differentiates itself from competitors with an attractive price point — the average ticket is be- tween $10 and $13 — and a menu that sprinkles a bit of Mexico and Florida into its Peruvian pot. As with many other fast-casual chains, My Ceviche's menu borrows from the build-your-own, assembly-line template popularized by category leader Chipotle. Ceviches come with a choice of three "proteins" — fish, shrimp or octopus — and six sauces with varying degrees of spiciness. Its signature seafood is also served over coconut rice, quinoa or greens in Chi- potle-esque bowls, as well as in tacos, burritos and salads. Other menu items include chicken and stone crab claws. Opportunities do exist within this food specialty, says Lauren Hallow, an associate editor at Technomic, a Chicago-based food consulting firm. "People are drawn to ceviche because it's a low-calorie dish that's easy to share," Hallow says. "It appeals to pa- trons who want [healthier] options, and those who are gluten-free." Unlike sushi, however, ceviche is traditionally served as an appetizer rather than as a main course, which can limit its allure, she says. And there is a reason the fast- casual segment does not teem with seafood specialists: Fluctuations in the price and availability of fresh seafood mean that building a national concept around it can be tricky. "To be a successful fast-casual sea- food concept, that restaurant would have to commit to using seafood that's sustainable, wild-caught, seasonal — ingredients that can be expensive to obtain," Hallow said. "If a concept isn't located on the coast, they're going to have to pay more to get that seafood." As a young chain, My Ceviche is still determining which retail locations are most suitable, and its current restau- rants vary in size and setting. Its inau- gural South Beach shop is a shack-sized, delivery- and takeout-only space in a busy tourist area, while its latest eatery is a 1,600-square-foot restaurant with full seating in suburban South Miami. "We're open to looking at different store models in order to further our growth," Duarte said. For now, sites measuring between 1,500 and 2,000 square feet are preferred, though the chain's 220-square-foot kiosk in Miami International Airport could be a sign of things to come. SCT 28 S C T / A p r i l 2 0 1 5 r e T a i l i n g T o d a y Next GeNeratioN of retail #NextGenConf reGister toDaY at NextGeN.iCsC.orG saVe! earlY birD DeaDliNe is marCh 31, 2015 The FuTure oF reTail is happening in MiaMi righT now. You NeeD to see it. brought to you by The next generation of leaders where Future leaders Meet, Mingle and learn from their Contemporaries sPeeDboat tour NetWorKiNG WorKouts White themeD WelCome DiNNer bus tour of Next GeNeratioN retail DeVeloPmeNts liNColN roaD retail tour exeCutiVe boarD room sessioNs four uNDer fortY aWarDs Next Generation is ICSC's educational, mentoring and networking program for retail real estate professionals seeking to develop and enhance their careers. This Program ofers a unique opportunity to meet and interact with industry leaders and peers by sharing experiences and best practices, and building relationships. Join us for a compelling and engaging three days miami, July 26-28, 2015

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