Shopping Centers Today

APR 2018

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

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18 S C T / A P R I L 2 0 1 8 IMAGE CREDIT GOES HERE À la carte S T O R E F R O N T S W H AT T H E T E N A N T S A R E U P TO T he growing appetite among shopping centers for better and increased food-and-beverage offerings is reaching even to the common-area kiosks. Landlords are looking beyond the usual assortment of coffee, pretzel and ice-cream kiosks to find fresh and fun options for shoppers. "There are a number of nontra- ditional kiosk players popping up within malls, ranging from sushi to grilled cheese and anything in between," said Adam Cummings, a CBRE senior vice president who heads the firm's North American mall tenant representation practice. Dining options have become a big part of the retail experience, with options ranging from gourmet food halls to trendy organic, farm-to-table and celebrity chef concepts. Food kiosks are an extension of the broader trend among consumers who have grown tired of the usual fare. "In order to keep up with that trend, one of the things that we're trying to do is elevate the experience at our shopping centers," said Tracey Hatley, a JLL vice president who directs specialty leasing. Managers are bringing in various food and experiential users to in-line spaces and common areas to help draw customers and extend their dwell time while they visit, she says. Food-service kiosks are selling a variety of grab-and-go items, whether macaroons, barbecue sandwiches, protein smoothies or organic juices. Other kiosks sell a variety of prepack- aged, bulk or specialty food items, such as luxury chocolates and cheeses, or organic honey. One new addition has a familiar name and face: Over the past 18 months, celebrity baker Buddy Valastro, of Cake Boss TV show fame, has opened five kiosks at malls in Atlanta and in Texas and New Jersey. These sell doughnuts, cupcakes and Valastro's own cannoli, among other baked goods. PREIT is proactively seeking out concepts that offer what cannot be replicated online. "Deploying these unique offerings is one way to enhance the shopper experience, and it is a relatively low-cost expansion Landlords are tweaking their culinary offerings with 'foodie kiosks' By Beth Mattson-Teig Kiosks from Carlo's Bake Shop (top) and Sugarfina

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