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Josh Siegelman

Food For Thought

Cooking up the Formula for a Perfect Hotel

New York City’s latest construction boom has led to a rise in sexy, boutique hotels—not your usual generic flagships but cool new concepts like the Viceroy, the Virgin Hotel and upcoming SLS Hotel on Park Avenue South. Along with these new hotel flags come equally exciting food concepts, as restaurants have become an essential component Read More

Food For Thought

Tapping into the Next Great Foodie Frontier

The NYC food scene is teeming with “next big things.”

One pioneering concept brings a once-buried menu item to the forefront and the next thing you know, there’s a spin on that same concept on every corner. The Meatball Shop is a great example of a pioneer in the single-menu-item race, having spawned many imitators, Read More

Food For Thought

Finding Value Below and Above Grade

As ground-floor market rents continue to climb back toward the heights of 2007, retailers are beginning to set their sights higher, and lower, as demand and interest have steadily increased for above- and below-grade retail. 

This is hardly a groundbreaking concept, as restaurants like Scalinatella and Serafina have occupied a basement and second-floor space, respectively, Read More

Food For Thought

The Manhattanization of Williamsburg

Manhattan concepts and national tenants have finally realized what hipsters have known all along: Williamsburg is cool.

It’s not that operators didn’t notice Williamsburg before, but, as Manhattan became fully developed, these industrial plots across the river became attractive investment opportunities with minimal travel time to the main city (only one stop on the L). Read More

Food For Thought

Two Foodie Events Worth Talking About

Summer is coming to a close, and the air has become cool and crisp. While fall harvest and menu changes begin to unfold, there have been two recent events that I can’t help but talk about. 

This last week’s Harvest in the Square and Diner en Blanc events were certainly ones to remember!  While each venue Read More

Food For Thought

Weighing in on Key Money Deals

More and more these days, I am being approached about the strengths and weaknesses of proceeding with “key money” deals. Key money deals are lease transactions in which an existing lease is assigned to a new principal and typically includes the present state of the restaurant, equipment and transferable liquor license for a sum of capital. Read More

Food For Thought

Seeing Past the Words “Side Street”

In New York City real estate, “side street” is often a dirty word. Retailers associate side streets with being off the beaten path and generally out of the way. While that perception may hold true for apparel and dry retail, the fact is that boutique dining restaurant concepts can find some real diamonds in the Read More

Food For Thought

The Signature Gets the Worm

In today’s world of fast-paced retail leasing in Manhattan, a hot restaurant-equipped space does not last long on the market. Restaurateurs are perhaps the most active operators in the market right now, but because of today’s unsure economy, landlords have become very weary of new concepts and operators.

This leaves local businesses at a disadvantage. Read More

Food For Thought

Double Charged! Enclosed Glass Sidewalk Cafes

It’s officially summertime again! And for those restaurants operating with outdoor seating, here comes the extra business! While a full outdoor sidewalk café is one thing, glass-enclosed cafes with sliding doors have become particularly tricky when dealing with issues like whose property it actually is and to whom the rent is paid.

There is no set Read More

Food For Thought

Assembling a Team to Get the Deal Done

There are many moving parts that must work seamlessly in order to push a tenant deal across the finish line. Sure, being a knowledgeable and persistent broker is one component of the equation, but assembling the right team of professionals is essential to completing a mutually executed deal.

As brokers, it is in our best Read More

Food For Thought

Liquor Licenses—Driving the Cool Factor North

Through the planning, development and financial number crunching that go into new restaurant and bar ventures, liquor licenses have become essential components. Sure, everyone loves to have a nice cocktail or wine during a meal, and restaurants want to provide that courtesy, but the bigger picture is that liquor sales have become crucial for tenants Read More