Finding New Purpose Through Repurposing Space

When doors close, windows of opportunity open with vacant real estate providing new homes for growing F&B brands. According to the hospitality experts at Washington D.C.-based architecture and design firm //3877,  newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints.

By repurposing the existing infrastructure of the vacant buildings, restaurateurs can bring about new concepts with ease. Many vacated properties already include essential elements including plumbing lines, ventilation systems, and kitchen layouts, which can significantly reduce the cost and time associated with establishing a physical space. 

For a deeper dive into this trend, Modern Restaurant Management (MRM) magazine spoke with the David Shove-Brown and David Tracz, Partners and Co-Founders of //3877.

Is this a recent trend or something that has happened for a long time and is just happening more now with more closures?

Even with the closure of some chain restaurants, fast food and convenience will always be a prevalent part of the industry landscape. However, with prices rising, customers are choosier about where they spend their money. This has led to a growing appeal for unique dining experiences and fast-casual concepts. While this shift isn’t entirely new, it has gained momentum post-pandemic as consumers place greater value on the overall dining experience.

What does the trend say about the resiliency of the restaurant industry?

This trend demonstrates that certain areas of the restaurant industry are evolving while others navigate uncertain times. Owners and operators continue to adapt to the shifting landscape by evolving their concepts, responding to customer preferences, and finding creative ways to stay competitive.

What are the benefits of repurposing a space for a new brand?

By repurposing real estate that was previously used for F&B, owners can take advantage of much of the existing infrastructure needed for a restaurant—plumbing, ventilation, bar setups, and footing for kitchen equipment. Additionally, these buildings often offer the right occupancy, number of restrooms, and parking spaces that restaurants require.

This can help save time and money when building a new restaurant concept, cutting costs and opening up opportunities for restauranteurs to transform these spaces into original concepts, which may not be possible without the head start of those existing conditions. 

Is there any hesitancy using space when the previous tenant was not successful or are prime locations and affordable rents enough of a draw?

It’s important to consider the type of restaurant and the surrounding location when choosing real estate for an F&B concept, particularly an original one. While a Michelin-starred restaurant might not be the best fit to take the place of a former chain restaurant in a shopping plaza, the location could be ideal for a new taco concept or burger joint––something with a similar audience and demand compared to what used to occupy the space. The right match between the type of restaurant and its location can turn a previously unsuccessful space into a thriving new business.

What are the unique challenges of repurposing space as opposed to starting from new and how do you reinvent to create a new brand identity?

Repurposing a restaurant space presents unique design challenges, particularly in the planning phase. Architects must work around the existing kitchen layout while optimizing the floor plan for efficiency and flow. The process begins with understanding the owner’s operational needs, ensuring the space supports their workflow. From there, the interiors can be transformed to align with the new brand’s identity, giving the space a fresh and distinctive feel.

What does the reimagining of space provide for the guest experience?

When approaching any F&B design, we believe in creating a space that provides depth and  layers. Incorporating themes from the menu or locally inspired elements creates a rich, multi-layered dining experience for guests that they can’t find anywhere else. Today’s diners seek more than just great food; they want an immersive and memorable experience that keeps them coming back.

Top Nighthawk Pizza photo by Clarence Butts