At the start of 2025, a series of devastating wildfires swept through Los Angeles and its surrounding counties, destroying homes, wildlife habitats, and cherished bars and restaurants. Now, the city faces the immense challenge of rebuilding its communities. In response, the Southern California Restaurant Design Group (SCRDG) launched a five-part podcast series, Rebuilding the Restaurant Industry , created by SCRDG’s Michael Benson and Josh Kopel. The series features in-depth conversations with commercial development consultants, architects, and real estate experts, exploring the wildfires’ impact on LA’s hospitality sector and strategies for rebuilding stronger and more resilient than before.
We recently spoke with Michael Benson to get his perspective on the current state of LA’s hospitality industry and to hear his top advice for chefs and restaurateurs navigating their next steps toward rebuilding smarter and safer.
In your opinion, what is the current state of LA’s restaurant real estate scene post-fires?
“Right now, there’s noticeably more vacant space than usual. If you drive down Sunset from Beverly Hills to Hollywood, you’ll see several restaurants that have closed. The actors’ strike had a major impact, pulling disposable income out of the dining scene, and the industry still hasn’t recovered. Combined with the aftermath of COVID and the recent fires, all these factors have led to a significant increase in restaurant closures and empty storefronts.”
What are some strategies you’d suggest to chefs and restauranteurs for securing temporary locations or pop-ups during reconstruction?
“When it comes to launching pop-ups, many chefs find spaces through their personal networks—whether it’s fellow chefs, restaurant executives, or industry consultants. Word of mouth plays a big role. But for younger, ambitious entrepreneurs looking to break in, I’d recommend taking a proactive approach: look for vacant spaces, often marked with a real estate sign and contact number, and just make the call. Cold calling can be surprisingly effective. If you spot a location you like, you can usually gauge the size and potential just by looking at it. And if you connect with the right property owner, it could lead to more than just a short-term pop-up—it might open the door to a long-term partnership or even support in launching your own full-scale restaurant.”
How do you think the devastation of the fires might reshape LA’s hospitality ecosystem?
“From what I’ve gathered, many residents of the Palisades have relocated to surrounding areas. As a result, I’d expect new construction and renovations to follow that migration. Some people have moved toward the coast—Manhattan Beach, Marina del Rey, and nearby communities—while others have headed to Palm Springs, Santa Barbara, or Northern L.A. areas like Calabasas. There’s also been a noticeable shift into Brentwood, Beverly Hills, West Hollywood, Hollywood, Century City, and Culver City.
These areas are likely to see increased restaurant development and new concept openings in the coming years. Just as important, population growth should help existing restaurants thrive—especially those that were struggling before the fires, COVID, and the writer’s strike.
Meanwhile, the Eastside and Altadena present an exciting opportunity for first-time restaurateurs. These neighborhoods have a very different demographic than Malibu or the Palisades and offer a more cost-effective option for young chefs or entrepreneurs who aren’t looking to take on the high overhead of a Westside location. In fact, the Eastside may be one of the most promising places to turn a challenging situation into a chance for innovation. With the right fit between budget, concept, and neighborhood, it’s a great place to launch something new. While the Westside will likely continue to trend upscale, the Eastside could become a hotbed for creative, up-and-coming chefs. It’ll be exciting to see how that scene evolves over the next few years.”
What practical advice do you have for restaurant owners directly impacted by the fires when it comes to assessing damage, identifying new opportunities, and planning their immediate next steps?
“First and foremost, focus on your insurance. Make sure you fully understand what your policy covers and how much you can expect to recover—this will be essential for funding your next steps. Once that’s in motion, the key is to bring on someone you trust to lead the redevelopment process. That could be an architect—who often acts as the project’s quarterback—or a seasoned restaurant development consultant who understands the full scope, from architecture and kitchen design to equipment and contractor coordination.
If the fire didn’t completely destroy the structure, start with the kitchen design. That’s often the heart of the operation and a critical cost factor. Once you have a sense of that, reach out to contractors to get bids—sometimes it’s just about putting some ‘lipstick’ on a space to get it operational again, especially if it’s a second-generation or third-generation restaurant buildout.”
What fire-resistant materials and design considerations should be prioritized to help future-proof a new restaurant or commercial space?
“When it comes to materials, your best approach is to consult with your architect first. If you already have a contractor in mind, it’s smart to start a conversation with them early as well. In fire-affected areas, building codes around materials and construction are likely being updated. It’s crucial that anyone involved in your project is fully up to date on these changes and understands how they impact your plans moving forward.”
What else should people be considering when redesigning their restaurant in terms of resilience and efficiency?
“Due to COVID, inflation, and recent tariffs, equipment costs are significantly higher than when many restaurants were originally built or last upgraded, especially those from the ’90s or early 2000s. Unfortunately, owners affected by the fires likely won’t receive enough insurance to fully cover rebuilding and replacing all their equipment to previous specifications. However, there are ways to adapt. Consider downsizing your kitchen to improve efficiency and explore alternative, more affordable equipment brands that can still support your menu. Kitchens today, especially post-COVID, tend to be smaller, and you might not need as many seats as before. Also, with takeout now a major revenue stream, redesigning your kitchen and dining space to optimize takeout service can be a smart move.”
In a competitive market, how can restaurant redesign effectively balance functionality with aesthetic appeal?
“Functionality is crucial. Takeout isn’t just a new revenue stream for many restaurants—it’s a growing one, especially as younger generations who prefer this style of dining become a larger part of the market. This makes takeout an important and expanding segment of the industry. Additionally, bigger isn’t always better. As I mentioned earlier, downsizing your restaurant and investing in modern, efficient equipment can boost productivity even in a smaller kitchen.”
What is the key takeaway or guiding principle for designing smarter, safer, and more sustainable restaurants in the future?
“At the end of the day, restaurateurs, developers, and entrepreneurs opening a restaurant in 2025 need to build the right team. If you’re watching costs but don’t have experienced advisors helping with architectural plans, kitchen design, construction, and more, any potential savings could be lost—or worse. It’s essential to assemble a team—whether it’s an architect, kitchen designer, equipment supplier, contractor, or interior designer—that is seasoned, ethical, collaborative, and fosters open communication.
Be upfront from the start about your budget. Many hesitate to define their capital early on, but I recommend securing a clear funding amount before beginning. Sharing that number with your team upfront helps them create accurate plans without costly revisions or delays, saving you time and money during the build.”
Do you have any final words of advice for us?
“LA Chef Con is happening in early October in Downtown LA, and I highly encourage everyone to attend if possible. The event will feature many sessions focused on the fires and ongoing recovery efforts—making it an invaluable opportunity for new restaurateurs, those considering rebuilding, or anyone wanting to stay informed about the industry’s future.”
You can find all episodes of the Rebuilding the Restaurant Industry podcast HERE.
