Do restaurants make residential estates more attractive?

Restaurants are one of the increasingly common and popular features on residential estates. Some, like Nooitgedacht Village in Stellenbosch, want to have multiple facilities on site when it comes to foodie pleasures. So, besides restaurants they want to add a deli and coffee shop, for example.

However, others have gone for the fine or artisanal dining experience, like The Lord Selborne Restaurant on Selborne Golf Estate and The Packshed Restaurant on Serenity Hills’ estate in KZN.

But how much value does having a restaurant on site have? Is it something that residents value or does it become an estate management nightmare as a balance has to be struck between catering to tourists, weddings, etc., versus the needs of the surrounding community?

The ‘Chiltern Firehouse effect’

Estate managers often get asked about the facilities an estate has to offer. Restaurants can be an important drawing card to make an estate attractive to those who’d appreciate the ability to eat out within walking distance.

It’s been proven that convenience adds value elsewhere. In the United Kingdom, for instance, there’s an anomaly called the ‘Waitrose Effect’. Waitrose is a luxury supermarket chain and, according to a survey carried out by Lloyds Bank, living next to this popular supermarket could considerably boost a home’s value.

But restaurants can have a similar impact. This, in the UK, is referred to as the “Chiltern Firehouse effect”. This stems from the impact the transformation of the old fire station into a luxury hotel and restaurant had on the surrounding area of Marylebone – it’s claimed that this boosted property prices too.

On-site value add

Sam Wenger (pictured), the developer of eco-estate Serenity Hills on the KZN South Coast which launched earlier this year, has a strong background in the hospitality industry with more than 15 years’ experience in this field. During this time, he has worked in 5-star establishments, has been involved in four restaurant openings, and has successfully managed a boutique hotel in the Swiss Alps.

Wenger says restaurants forming part of an estate are a popular amenity for residents and buyers like to see. ‘Imagine coming home from a long working day and then having the comfort of a quick walk to a restaurant to enjoy a healthy and delicious meal. It adds value to the work-life balance alongside the chance to escape everyday life.’

On-site restaurants are also a great way for estate residents to meet and catch up with others, or a place to host events such as birthdays, baby showers or family get-togethers. Wenger says: ‘Estate restaurants are getting more creative, such as our Packshed restaurant in Serenity Hills Eco Estate, Margate. An example of this is the home cooking boxes designed by The Packshed team. These enable guests to order prepared items for them to cook and enjoy in the comfort of their homes. They also supply healthy frozen meals and freshly baked bread daily.’

Child-friendly and entertainment

Grahame Diedericks, manager principal for Lew Geffen Sotheby’s International Realty in Midrand, adds: ‘What a lot of restaurants are starting to do is combining fine dining with child-friendly family options like they have done at Dainfern so that they cater for everyone – and every occasion. And, with younger buyers, especially, placing so much importance on “livability”, demand for homes in estates with amenities like restaurants and mixed-use precincts and neighbourhoods with restaurants and shops within walking distance is likely to grow in the coming years.’

Cobus Odendaal, CEO of Lew Geffen Sotheby’s International Realty in Johannesburg and Randburg points out that more restaurants are offering different types of entertainment too.

‘These days, in most of the larger residential Estates like Eagle Canyon and Featherbrook, where the home-count justifies, it’s also become a very popular amenity. These premises also get utilised for community entertainment like Bingo or Quiz nights and celebrations like birthdays and anniversaries and are usually very popular amongst the more senior residents.’

Management of restaurants

On site restaurants are difficult to manage, however, and the downside is an increase in foot and road traffic as tourists flock to the estate and fresh produce gets delivered daily.

Wenger advises: ‘You need to have a well-trained management team that knows how to deal with such disparity. In some ways, you can compare an estate with a resort – which can be good and bad. Bad resorts often lack management which is where the expression ‘the fish always stinks from the head downwards’ comes into play.

While estate residents feel at home, we at Serenity Hills strive to always offer the feeling of being on holiday every day. This means preparing award-winning food every time.

Buffer zones

To create less conflict and noise, ensuring there’s a buffer zone between entertainment facilities and residents is always a good idea. ‘An estate is all about community living, respect and showing compassion for each other.

‘Serenity Hills is designed to maximise space between units, and this includes the restaurant. With a significant buffer zone, there is no impact on residents’ daily lives, apart from the positive aspects of having a top-quality facility so nearby,’ says Wenger.

Restaurant management and ensuring residents are happy is a difficult balance to strike, but don’t let this dissuade you from adding a restaurant if there isn’t one on the estate already. ‘Restaurants play such an important role in many important milestones of our lives. We book at a restaurant to celebrate birth, love and life but also for a repast after a funeral. A restaurant is a part of all of us,’ adds Wenger.

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