ATLANTA—Chief-driven restaurant concepts are not a new trend, but the trend is spreading into the suburbs. The question is, how will chef-driven concepts impact the retail market going forward?

GlobeSt.com caught up with Will Lovell, a partner with Hartman Simmons, to get his thoughts on this question. You can still read part one of this exclusive interview: These Three Retail Categories Expanding Rapidly.

GlobeSt.com: Is this trend of chef-driven concepts just occurring in intown markets?

Lovell: In Atlanta, we are experiencing what we refer to at Hartman Simons as the "Midtown-ing of America." Chef-driven concepts are opening in secondary suburbs, like Sandy Springs and Alpharetta, which is driving traffic to new cities or submarkets around Atlanta.

For example, in the last year or so, nine chef-driven concepts opened restaurants at Avalon in Alpharetta, the first suburban locations for many of these chefs. The success of these niche concepts has led to other local chefs expressing interest in signing leases in areas that traditionally contained franchises or your typical middle-of-the road restaurants.

Sandy Springs is another suburb that's receiving a lot of attention from chef-driven concepts. Urban Cookhouse is set to open this year, and new concept Hammocks Trading Co., by local restaurateurs Jason Sheetz and William Sigley, opened on August 3. We are anticipating more chefs seeking space in Sandy Springs during the next year or so. 

GlobeSt.com: How will chef-driven concepts impact the retail market going forward?

Lovell: As diners continue to become more sophisticated in their preferences, some chain restaurants are likely to close. Chef-driven concepts will backfill those spaces, and drive leasing at centers where they are located.

Some top-tier retailers are already requiring in their leases that certain types of restaurants be located nearby and, if such restaurants are not opening, the retailer would be entitled to strong remedies under their co-tenancy clauses. We believe this trend will continue going forward as chef-driven restaurants continue to grow in popularity.