Marjorie Borell

Profile

Marjorie Borell¶

Mobile: 917.837.3761
Email: mb@nycrs.com
Blog: View

Marjorie’s real estate experience focuses on commercial properties with a special emphasis on restaurants, bars, lounges and food businesses. Within these sectors, she has a solid record of sales and leasing to some of the best known names in the restaurant field. ...Read More

Bio

Marjorie began her career in real estate at a boutique brokerage where she closed several commercial leases and residential sales. In her first year, she was named “Rookie of the Year”.

Her interest in the food and hospitality industry is reflected in her active participation in many food and restaurant industry events and memberships in the New York State Restaurant Association, International Foodservice Editorial Council, Women Chefs and Restaurateurs, International Council of Shopping Centers (ICSC) and the Manhattan Chamber of Commerce.

“I chose to work with chefs and restaurateurs because they work to build, not just a business, but a place where people can come together to share good conversation over a good meal.”

Marjorie believes that success in real estate is predicated on commitment, dedication and providing customers with a positive and experience. – An approach that has won her many new customers, repeat customers and friends.

Marjorie developed a popular web site listing available restaurant locations – www.restaurantspaceny.com and is a frequent contributor to www.fastcasual.com – a highly regarded web site focusing on the fast casual restaurant industry. Read her articles on the “press” tab.

Clients

A sample of Marjorie's successful customers include:

Grand Sichuan in Greenwich Village

Socarrat Paella and Wine Bar in Chelsea

Tre Ristorante on Manhattan's Lower East Side

Blossom Restaurant on the Upper East Side

Cocktail de Spitio in Tribeca

24 Prince in NoLita

159 Duane Cafe and Wine Bar in Tribeca

Marjorie is regular contributor to fastcasual.com and runs her own website at www.restaurantspaceny.com.

Press

Getting back to the bargaining table
You don't have to be a top chef to see that our current economy has turned many restaurants into hell's kitchens. In an industry where 60-80 percent of sales are attributed to repeat customers, it's no wonder. Even their best customers are dining out less often and spending less when they do, forcing restaurants to trim operating costs to the bone.

For restaurants, rent is usually the highest fixed expense after food and labor. So what's an operator to do after they've already chopped, diced and sliced all they can? For many it's getting their landlords back to the bargaining table....
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Four secrets to successful site selection
Ever pass by a retail store that seems to change businesses every six months? Assuming that it's not haunted by poltergeists, this is the kind of situation that clearly demonstrates the point of this article – that even the right business won't succeed in the wrong location.

This is especially true for restaurants because if people don't know you're there, they can't become your customers. So how do you know which is the right location for your restaurant or food business? Here are a few tips to help you make the right choice...
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Five advantages of working with a restaurant broker
In my last article, I wrote about the secrets to successful site selection. Today, I want to expand on that topic by giving you five reasons why you will benefit from working with a broker experienced in restaurant real estate.
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