Project Information
Description of Entry
Roosevelt Field’s Dining District features 17 quick service restaurants covering 50,000 square feet and has over 1,200 seats, making it amongst the largest retail food areas in the United States. The food offerings include different cuisines from around the world and many successful Manhattan Restauranteurs making their first Long Island appearance in one of the country’s most iconic shopping venues. Diners are able to enjoy their meal al fresco on the outside patio and of course, benefit from a complimentary Wi-Fi network. Other amenities include banquette and communal table furnishings, a “Green Wall’, family restrooms and 38-foot vaulted ceilings sun-drenched with natural light.
Shopping Center Information
Type of Project
Super-regional Center
Other
N/A
Physical Characteristics of Project
Mall
Other
N/A
Total Acreage of Site
4617360
Total Acreage of Site
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference: plus or (minus) | Number of Levels |
| 4617360 | 4617360 | 0 | 3 |
Other Uses: Office
Other Uses: Hotel
Other Uses: Residential
Other Uses: Residential
0
Other Uses
0
Other Uses
0
Trade Area/Cachement Area Information
Project Trade Area
Suburban
| Population of Primary Trade Area | Population of Secondary Trade Area | Annualized percentage of shoppers anticipated being from outside of trade area (e.g., tourists, conventioneers) |
| 1363168 | 1831287 | 31 |
Retail Information
Total Retail Space
2298351
Total Acreage of Site
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference-Plus or (minus) |
| 4617360 | 4617360 | 0 |
Gross Leasable Area (small shop excluding anchors)
1090529
Gross Leasable Area (small shop excluding anchors)
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference-Plus or (minus) | Total Number of Retail Stores (excluding anchors) |
| 1094351 | 1090529 | 3822 | 293 |
Total Number of Retail Stores (including anchors)
300
Major Tenants
Macy’s - Anchor 425,000 sq.ft.
Dick’s Sporting Goods - Anchor 100,000 sq.ft.
J.C. Penney - Anchor 236,000 sq.ft.
Nordstrom - Anchor 225,000 sq.ft.
Bloomingdale’s Furniture - Anchor 60,000 sq.ft.
XSport Fitness - Anchor 58,000 sq.ft.
Neiman Marcus - Anchor 100,000 sq.ft.
Parking Information
Number of Parking Spaces Provided
11150
Deck Parking
Yes
If deck parking, list vehicle capacity and number of levels of parking structure and briefly describe how structure connects to center.
South Parking Garage
2,790 spaces
4 Levels
Adjacent to the south side of the center, it allows immediate access to 2 primary mall entrances.
West Parking Garage
1,112 spaces
2 Levels
Adjacent to the west side of the center, it allows immediate access to a mall entrance.
Northwest Parking Garage
1,145 spaces
3 Levels
Being directly adjacent to the north side of the center.
North Parking Garage
1,718 spaces
3 Levels
Adjacent to the north side of the center, it allows immediate access to the Dick’s Sporting Goods and Bloomingdale’s anchors and the Dining District via overhead pedestrian bridges.
How many parking space are required by code?
10964
Development Schedule
Original Project Opening Date
1/9/1956
Official Project Opening Date
1/15/2015
Current renovation expansion opening date
1/15/2015
Professional Recognition
Development Company
Simon Property Group
Owner
Simon Property Group
Production or Executive Architect
CallisonRTKL
Graphic Designer
CallisonRTKL
Lighting Designer
Bliss Fassman
Landscape Architect
Mahan Rykiel Associates
General Contractor
VCC
Management Company
Simon Property Group
Finance Company
Simon Property Group
Summary
Entry Summary
Describe the characteristics of the project you are submitting for an award.
The dining district at Roosevelt brings a new wave of design ideas to the deconstructed environment. Elimination of overhead bulkheads and cross circulation fully integrates the tenant with the consumer. The retro designs are married with contemporary flavor, to bring a richness that attracts the latest in food experiences as well as honoring the character of the original. Classic columns “burst” in unique ways exposing fresh bold colors that bring your eyes to geometric ceilings washed with light. Unique custom furniture offers stylized retro seating areas for both communal and personal dining experiences. The outdoor winter garden offers lush green walls and lounge seating that give an experience that blends seamlessly with the indoors, through an almost invisible glass wall.
In what ways do you feel that other developers can benefit from your experience?
Simon has made a commitment to transforming the dining offerings at its properties from food courts to “Dining Districts” with healthier food options and a combination of national and local purveyors. In addition, the amenity package in these areas include to include comfortable seating, WI-FI, fireplaces, LED Lighting, televisions, etc. has made these areas more inviting than ever. This is our approach and we feel it is the best in the industry.
Was this project a public-private partnership or joint effort with a governmental entity? If so, what is the name of that agency, and what was the nature of their involvement in the project?
No
Describe the financing involved in the project.
This project was directly financed with Simon.
If you had this project to do over again, what would you do differently? Why?
In retrospect, this project finished well, and with a uniqueness that is one of a kind. During the process of design and construction, much was evolving in tandem to the design process. Client branding strategies, as well as revolutionary tenant design creativity/allowances made coordination of tenant build outs daunting. The speed at which the base building and tenant fit outs were needed, forced construction of both at many points, simultaneously. Tenants were not accustomed to not having bulkheads to demarcate their spaces, and demising lines that “float” without a physical barrier increased the administrative workload for all involved. Stress involved with meeting all parties’ contractual obligations made this difficult. Altering this workflow would have saved a lot of confusion. We would have preferred a timeline that allowed tenants to understand these new leasing guidelines earlier in the process.
Renovations / Expansions
Explain why the owner decided to renovate or expand. Include a description of the existing conditions prior to renovation or expansion (physical conditions, sales, tenant mix, vacancy factor and the like)
Across its portfolio, Simon is reinvigorating its food offerings by upgrading the choices to include healthy and often local fare. Dining districts incorporate amenities such as soft seating, fireplaces, lush interior landscaping, Wi-Fi availability, and plug-in ports. The former food court had insufficient seating for the foot traffic in this project. There was a demand for more seating which was not possible due to its location. The expansion allowed for additional seating to over 1200 seats with the ability to expand to 17 tenants.
Describe how the renovation or expansion altered those conditions.
With the new relocation of the food court, the owner gained expansion capabilities, as well as improved visibility for the F&B tenants. Multiple previous renovations left this part of the property dark and lacking in light. The new food court now makes this area the brightest of the property. People today want fresh choices, luxury, and convenience at their fingertips. This new design offers all three. The heavy traffic of Roosevelt frees the shoppers from crowding, allowing them to make decisions from a distance, yet experience the space personally.
What do you believe to be the key reasons for the success of the project? Why?
More options. Heathier options, upgraded dining experience from a traditional food court, daylight, views to exterior, better circulation, better visibility of food choices, connection opportunities.
The old food court existed in an uncirculated, awkward area of the property. With the reconfiguring of the traffic flows, shoppers are now able to experience the space from a different perspective depending on the type of seating environment preference.
How did you determine the business success of the project? (Cite 'before' and 'after' statistics to back up the claim.)
There were seven food operators who moved with us from the old Food Court to the new Dining District. All have reported double-digit sales increases in the new space. In addition, we have seen increased traffic, especially from nearby businesses as well as the “Ladies Who Lunch’ crowd. Both of these groups were previously not patronizing our old Food Court.
If the center was kept open during construction, explain what measures were taken to ensure shopper safety and main shopper traffic, and what impact the work had on business.
This highly complex expansion was carefully staged and sequenced for minimal customer disruption during the construction process. Extensive safety measures were taken to barricade the Overbuild and Expansion to ensure shopper safety. Any work that would be completed in the open areas of the shopping center were accomplished after store hours and the center was closed. All work impacting existing operational tenants was completed after store hours. This was all accomplished while keeping the existing food court operational until the new Dining District was completed and open. It would be taken down at a later time. There was no down time on food offerings impacting the shopper’s experience during the construction process.
In addition to the physical improvements, what ancillary measures were taken to enhance the center?
We upgraded a variety of elements, including Simon-branded operational signage, holiday décor, updated programming with our advertising partners and improved presence of customer service personnel.
Describe any new marketing and/or re-leasing approaches successfully implemented during the period.
In addition to a robust PR campaign which included outreach to local food editors, we worked hard at marketing to nearby local offices to get more of their employees to patronize the Dining District. We also worked with a local radio station in a 16-week program where we would highlight a new food operator each week and give away $25 gift cards for that business daily during the week. Of course we utilized ‘on-mall media’ such as our digital boards to get the word out about the fantastic new Dining District.
No
If yes, at what level?
Describe the project's central approach to sustainability such as energy and water use, the internal environment, pollution, transport, materials, waste, ecology and management processes.
Supporting Marterials
Documentation
Tenant Mix / Merchandising Plan
Maps / Floor Plan
Photo Gallery
Audio / Video
Project Information
Description of Entry
Roosevelt Field’s Dining District features 17 quick service restaurants covering 50,000 square feet and has over 1,200 seats, making it amongst the largest retail food areas in the United States. The food offerings include different cuisines from around the world and many successful Manhattan Restauranteurs making their first Long Island appearance in one of the country’s most iconic shopping venues. Diners are able to enjoy their meal al fresco on the outside patio and of course, benefit from a complimentary Wi-Fi network. Other amenities include banquette and communal table furnishings, a “Green Wall’, family restrooms and 38-foot vaulted ceilings sun-drenched with natural light.
Shopping Center Information
Type of Project
Super-regional Center
Other
N/A
Physical Characteristics of Project
Mall
Other
N/A
Total Acreage of Site
4617360
Total Acreage of Site
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference: plus or (minus) | Number of Levels |
| 4617360 | 4617360 | 0 | 3 |
Other Uses: Office
Other Uses: Hotel
Other Uses: Residential
Other Uses: Residential
0
Other Uses
0
Other Uses
0
Trade Area/Cachement Area Information
Project Trade Area
Suburban
| Population of Primary Trade Area | Population of Secondary Trade Area | Annualized percentage of shoppers anticipated being from outside of trade area (e.g., tourists, conventioneers) |
| 1363168 | 1831287 | 31 |
Retail Information
Total Retail Space
2298351
Total Acreage of Site
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference-Plus or (minus) |
| 4617360 | 4617360 | 0 |
Gross Leasable Area (small shop excluding anchors)
1090529
Gross Leasable Area (small shop excluding anchors)
| Before Renovation / Expansion | After Renovation / Expansion | Net Difference-Plus or (minus) | Total Number of Retail Stores (excluding anchors) |
| 1094351 | 1090529 | 3822 | 293 |
Total Number of Retail Stores (including anchors)
300
Major Tenants
Macy’s - Anchor 425,000 sq.ft.
Dick’s Sporting Goods - Anchor 100,000 sq.ft.
J.C. Penney - Anchor 236,000 sq.ft.
Nordstrom - Anchor 225,000 sq.ft.
Bloomingdale’s Furniture - Anchor 60,000 sq.ft.
XSport Fitness - Anchor 58,000 sq.ft.
Neiman Marcus - Anchor 100,000 sq.ft.
Parking Information
Number of Parking Spaces Provided
11150
Deck Parking
Yes
If deck parking, list vehicle capacity and number of levels of parking structure and briefly describe how structure connects to center.
South Parking Garage
2,790 spaces
4 Levels
Adjacent to the south side of the center, it allows immediate access to 2 primary mall entrances.
West Parking Garage
1,112 spaces
2 Levels
Adjacent to the west side of the center, it allows immediate access to a mall entrance.
Northwest Parking Garage
1,145 spaces
3 Levels
Being directly adjacent to the north side of the center.
North Parking Garage
1,718 spaces
3 Levels
Adjacent to the north side of the center, it allows immediate access to the Dick’s Sporting Goods and Bloomingdale’s anchors and the Dining District via overhead pedestrian bridges.
How many parking space are required by code?
10964
Development Schedule
Original Project Opening Date
1/9/1956
Official Project Opening Date
1/15/2015
Professional Recognition
Development Company
Simon Property Group
Owner
Simon Property Group
Production or Executive Architect
CallisonRTKL
Graphic Designer
CallisonRTKL
Lighting Designer
Bliss Fassman
Landscape Architect
Mahan Rykiel Associates
General Contractor
VCC
Management Company
Simon Property Group
Finance Company
Simon Property Group
Summary
Entry Summary
Describe the characteristics of the project you are submitting for an award.
The dining district at Roosevelt brings a new wave of design ideas to the deconstructed environment. Elimination of overhead bulkheads and cross circulation fully integrates the tenant with the consumer. The retro designs are married with contemporary flavor, to bring a richness that attracts the latest in food experiences as well as honoring the character of the original. Classic columns “burst” in unique ways exposing fresh bold colors that bring your eyes to geometric ceilings washed with light. Unique custom furniture offers stylized retro seating areas for both communal and personal dining experiences. The outdoor winter garden offers lush green walls and lounge seating that give an experience that blends seamlessly with the indoors, through an almost invisible glass wall.
In what ways do you feel that other developers can benefit from your experience?
Simon has made a commitment to transforming the dining offerings at its properties from food courts to “Dining Districts” with healthier food options and a combination of national and local purveyors. In addition, the amenity package in these areas include to include comfortable seating, WI-FI, fireplaces, LED Lighting, televisions, etc. has made these areas more inviting than ever. This is our approach and we feel it is the best in the industry.
Was this project a public-private partnership or joint effort with a governmental entity? If so, what is the name of that agency, and what was the nature of their involvement in the project?
No
Describe the financing involved in the project.
This project was directly financed with Simon.
If you had this project to do over again, what would you do differently? Why?
In retrospect, this project finished well, and with a uniqueness that is one of a kind. During the process of design and construction, much was evolving in tandem to the design process. Client branding strategies, as well as revolutionary tenant design creativity/allowances made coordination of tenant build outs daunting. The speed at which the base building and tenant fit outs were needed, forced construction of both at many points, simultaneously. Tenants were not accustomed to not having bulkheads to demarcate their spaces, and demising lines that “float” without a physical barrier increased the administrative workload for all involved. Stress involved with meeting all parties’ contractual obligations made this difficult. Altering this workflow would have saved a lot of confusion. We would have preferred a timeline that allowed tenants to understand these new leasing guidelines earlier in the process.
New Developments
Explain what specific design and construction problems were solved or how new standards in the areas of design and construction were established.
Describe what you feel to be the key reasons for the success of the project (environmental enhancements, space utilization, construction costs, and the like).
Was the developer required to make an investment in the community? If so, explain what had to be done and what the impact was on the community.
Sustainable Design
Is your project ISO, LEED, ARUP or BREEAM certified?
No
If yes, at what level?
Describe the project's central approach to sustainability such as energy and water use, the internal environment, pollution, transport, materials, waste, ecology and management processes.
Supporting Marterials
Documentation
Tenant Mix / Merchandising Plan
Maps / Floor Plan
Photo Gallery
Audio / Video
Description of Entry
Roosevelt Field’s Dining District features 17 quick service restaurants covering 50,000 square feet and has over 1,200 seats, making it amongst the largest retail food areas in the United States. The food offerings include different cuisines from around the world and many successful Manhattan Restauranteurs making their first Long Island appearance in one of the country’s most iconic shopping venues. Diners are able to enjoy their meal al fresco on the outside patio and of course, benefit from a complimentary Wi-Fi network. Other amenities include banquette and communal table furnishings, a “Green Wall’, family restrooms and 38-foot vaulted ceilings sun-drenched with natural light.
Size of Store
Company Name
Architect
Designer
General Contractor
Type of Merchandise
Opening Date
If Renovation, Store's Original Opening Date
Store's Renovated Opening Date
Summary
Retail Store Design
Provide detailed information on the design concept, including background on the reasons for the concept, its development and impact on store image and sales performance.
Describe the integration of interior, storefront and merchandise displays.
Describe the specific materials used in creating the new concept.
If this is a renovation, describe the impact on sales. If this is a new store, comment on sales performance to date versus the planned performance.
Total cost per square meters including design, leasehold improvements and fixtures.
Documentation
Floor Plan
Audio / Video
Roosevelt Field Dining District
Category
Renovations/Expansions > Retail Projects under 150,000 sq. ft. of total retail space
Description
630 Old Country Rd
{11530 Address#projectAddress.City}, New York 11530
,
Winner Status
- Gold