F+B Hospitality Leasing Brokerage

For years, South Florida has been the spot for Spring Break, bringing in millions in tourism revenue. But now, some bars are enforcing a new rule—if you’re under 23 and have an out-of-state ID, you’re not getting in. The idea? Cut down on the chaos before it starts. But here’s the problem—this isn’t just keeping out the ‘problem crowd.’ It’s making people not want to come to Miami at all. Some tourists are already choosing other destinations, and with fewer people coming in, local businesses that rely on the Spring Break rush are feeling it. Bars and clubs that enforce the rule are seeing slower nights, while others that don’t are raking it in. So, is this really a solution, or just a band-aid that’s hurting the wrong people? And does this even work? The people who party the hardest aren’t just tourists—plenty of locals go just as crazy. So now you’ve got 21-year-olds who are legally allowed to drink getting turned away while someone from Miami who pregamed half a bottle of Casamigos is walking right in. So what’s the move here? Is this a smart way to control the crowd, or is Miami just gatekeeping its own nightlife and hurting businesses in the process? Will this actually fix the problem, or just shift the chaos somewhere else? Sound off below. ?? #MiamiNightlife #SpringBreakMiami #FortLauderdaleBars #MiamiBars #SpringBreak2024 #NightlifeMiami #SouthFlorida #TourismIndustry #BarHopping #DrinkResponsibly #MiamiTourism #SpringBreakProblems #FloridaSpringBreak #MiamiBeach #FortLauderdale #MiamiClubScene #PartyInMiami #MiamiVibes #BarRestrictions #SpringBreakCrowd #MiamiHotspots #TourismEconomy #BarPolicies #SpringBreakRules #MiamiNightOut #NightlifeProblems #TouristAttractions #MiamiTravel #CrowdControl #MiamiSpringBreak #MiamiBeachParty

Locked in. Another Brickell hotspot secured—right under Rosa Sky. And trust us, what’s coming next is BIG. ???? Big congrats to the new tenants—we already know they’re about to take this space to the next level. F+B Miami proudly represented both parties in this deal, making sure everything lined up for success. This newly renovated 2nd Gen restaurant sits just steps from Brickell City Centre, Rosa Sky, and the Metro Mover, with a fully loaded kitchen and nonstop foot traffic. Stay tuned—we’ll drop the details soon. ?? #miamiforsale #miamicommercialrealestate #realestatemiamifl #miamihospitality #miamirealtor #newtomiami #miamibrokerage #dealclosed #miamibroker #southfloridarealestate #southfloridabroker #miamiforlease #miamiforrent #realestatemiami #miamifoodscene #southfloridabrokerage #realestatecontent #realestateinspo #realestatemotivation #realestatelifestyle #miaminews

So many deals die at the finish line because the operator wasn’t actually ready. They had the dream, the idea, maybe even the funding—but they skipped the groundwork. If you’re thinking about opening a restaurant, here’s the reality: landlords don’t care about your passion. They care about financials, proven experience, and whether you can actually execute. You need a solid marketing deck (not just a Canva template), a business plan that makes sense, and most importantly, money in the bank. If your plan is to max out credit cards and 'make it back in sales,' don’t waste your time. And here’s a pro tip: If you think you can lowball landlords and play musical chairs with brokers, you’re just handing the deal to someone else. The best spaces go to the most prepared. At F+B Miami, we know the game inside and out. If you're serious about locking in the right space and making smart moves, hit us up—we’ll make sure you’re set up for success.

Another one bites the dust. In-N-Out Burger just announced a major shift—moving its headquarters out of Irvine, CA, and setting up shop in Baldwin Park (with a whole new Eastern base in Tennessee). But let’s be real… is this just an expansion play, or is California becoming too damn expensive for businesses to survive? We’ve seen it before—companies ditching the Golden State for tax-friendly, regulation-light states. Texas has already been scooping up businesses left and right, and now Tennessee is getting a piece of the pie. So what’s the real driver here? ?? Taxes too high? ?? Cost of operations unsustainable? ?? State regulations squeezing businesses? ?? Employees needing a lower cost of living? Or is In-N-Out just playing the long game, setting up for nationwide domination? What do you think—is this just a smart business move, or is Cali making it impossible for brands to stay? Drop your thoughts below. ??

??Miami’s Cocktail Culture: Where Drinks Cost More Than Your Uber Home Tourists, welcome to Miami. If you thought an $18 drink was expensive, just wait until you see the gratuity included line on your bill. ?? But for locals? That price is practically a happy hour special. Because here, an $18 tequila soda feels reasonable compared to the $27 one being served in a Dixie cup at some “elevated” speakeasy. At that point, you’re not paying for the drink—you’re paying for the privilege of sitting in a room with bad lighting and a DJ who won’t turn it down. At F+B Miami, we’ve talked about this before—how restaurants are jacking up prices just because they can. Not for quality. Not for experience. Just because Miami lets them. We’ve seen it with landlords overpricing rents, we’ve seen it with food that costs triple what it should, and now? We’re seeing it with cocktails that taste like they were made with well liquor and prayers. It’s the same story every time. A place opens, slaps some neon signs on the wall, adds a $24 “craft cocktail” that’s 90% ice, and calls it elevated dining. Tourists eat it up—until they see the bill. Then it’s all, “$18 for tequila and soda?! I could buy a whole bottle for that!” And they’re not wrong. But here’s the thing—don’t take it out on the bartenders. They don’t set the prices, they just mix the drinks. If you want answers, ask the owners (not literally, unless you want a speech about “curating an experience”). The real Miami does exist—you just have to know where to look. Not every spot is serving overpriced nonsense in a thimble-sized glass. Some places are actually worth the money. But others? They’re just serving audacity. And the worst part? We’ll all be back next weekend, paying $22 for a tequila soda and pretending it’s normal. ???? Welcome to Miami. Bring your wallet. And maybe a flask.

Miami Beach doesn’t just hand out prime restaurant spaces—and when one like this becomes available, it doesn’t sit for long. This 755 SF restaurant space inside a boutique hotel is the kind of setup that gives you a turnkey start in one of the busiest areas of South Beach. Just steps from Espa?ola Way, you’re locking in nonstop foot traffic, high visibility, and a built-in customer base. With an updated grease trap, indoor & outdoor seating, and a long lease already in place, this is a rare chance to step into a fully equipped space and hit the ground running. If you’ve been waiting for the right location to open up, this is it. But act fast—because spots like this don’t stay available for long. DM us for details. ???

19.1% of food service workers reported using illicit drugs in the past month. That’s nearly 1 in 5...??And 16.9% of hospitality workers have been diagnosed with a substance use disorder... the highest rate of any industry.?? If you’ve worked in a restaurant, this probably isn’t shocking. The long hours, high stress, low pay?, and easy access to alcohol? It’s the perfect storm. And in Miami, where the nightlife is just as fast-paced as the kitchen, the problem only gets bigger. The issue is, most owners either look the other way or don’t know how to handle it. Firing everyone isn’t realistic, but pretending it’s not happening is just asking for your restaurant to implode. The best operators? They set the tone. They build a team that doesn’t just burn out and disappear. Some spots are even keeping Narcan on hand now because they know ignoring the problem doesn’t make it go away. What do you think? Should restaurant owners take a bigger role in addressing this? Or is it just part of the game? Drop your thoughts below—because if you’ve worked in this industry, you’ve seen it firsthand.

The battle for control over restaurant delivery just took a serious turn. Uber has filed a lawsuit against DoorDash, accusing the company of forcing restaurants into exclusive deals by threatening them with higher fees, lower search rankings, or outright removal if they dare work with Uber Eats for first-party delivery. According to the lawsuit, restaurants that try to use Uber Eats alongside DoorDash’s own white-label delivery service are allegedly met with retaliation. Uber claims DoorDash is using its dominance—handling over 50% of third-party deliveries in the U.S.—to squeeze restaurants into near-exclusive agreements, limiting competition and making it harder for restaurants to choose the best delivery options for their business. The lawsuit even cites restaurant partners saying they feel like they have a “gun to their head,” forced to comply with DoorDash’s terms or risk losing crucial visibility and sales. Uber argues that having multiple first-party delivery providers increases competition on pricing and speed, benefiting restaurants and customers alike. But if the allegations are true, DoorDash’s tactics could be creating an environment where restaurants have little choice but to cave to its demands. DoorDash, for its part, has denied all allegations, calling Uber’s claims baseless and insisting that restaurants still have the freedom to choose. But this lawsuit raises a bigger question—how much control should delivery platforms have over restaurants' choices? And if one company holds too much power, what does that mean for the future of food delivery? What’s your take? Are restaurants being strong-armed, or is this just the cost of doing business in the delivery world? ??

TGI Fridays Faces Ongoing Challenges: What Does This Mean for the Restaurant Industry? ?? TGI Fridays, once a staple in the American casual dining scene, has announced the closure of 30 additional locations following its Chapter 11 bankruptcy filing in November 2024. This move is part of a broader effort to restructure and stabilize the brand amid ongoing financial difficulties. ?? A Declining Footprint: At its peak in 2008, TGI Fridays operated 601 U.S. locations, generating $2 billion in revenue. However, by 2023, the number of locations had dwindled to 233, with revenues dropping to $728 million. The recent closures leave the chain with approximately 100 U.S. locations remaining. Several elements have contributed to TGI Fridays' decline: ?? Pandemic Impact: The COVID-19 pandemic severely affected dine-in services, leading to a significant drop in sales. ?? Changing Consumer Preferences: There's been a noticeable shift towards fast-casual and quick-service dining options, with consumers favoring convenience and affordability. ?? Financial Challenges: High operational costs, coupled with existing debt burdens, have strained the company's financial health. Industry-Wide Implications: TGI Fridays is not alone in facing these challenges. Other sit-down chains, such as Red Lobster and Hooters, have also filed for bankruptcy or closed multiple locations recently. This trend underscores a broader shift in the restaurant industry, prompting many to question the future viability of traditional casual dining models. ?? Looking Ahead As TGI Fridays navigates its restructuring process, the focus will be on optimizing operations and adapting to evolving consumer preferences. The outcome of these efforts remains to be seen, but they will undoubtedly serve as a case study for other chains facing similar challenges. What are your thoughts? Is the era of traditional casual dining coming to an end, or can these establishments reinvent themselves to meet modern demands? Share your opinions below! ??