1,500 - 2,000 SF

James O’Neill

1,500 SF - 2,000 SF

Alan Tan

1,200 - 1,500

John Marigliano

2,000 SF

Alan Tan

3,500 - 5,000 SF

James O’Neill

1,500 – 4,000 SF

Bibiana Boehm

1,200 - 2,000 SF

James O’Neill

2,000 - 3,000 SF

Alan Tan

1,200 - 2,400 SF

John Marigliano

2,000 - 2,500 SF

John Marigliano

1,500 - 2,500 SF

James O’Neill

750 - 2,000 SF

Alan Tan

1 acre +

Jeffrey Fantle
Sam Crowther

1,200 - 1,600 SF

John Marigliano

1,500 SF

Nick Alevrogiannis

2,400 to 12,000 SF

Mark J. Fontaine, CCIM

5,000 - 7,000 SF

James O’Neill

1,000 - 2,000 SF

Alan Tan
Andrew Poncher

2,000-3,000 SF

Nick Alevrogiannis

1,500-2,000 SF

Alan Tan

3,000-4,000 SF

John Marigliano

5,000 - 10,000

James O’Neill

1,200 - 1,600

Jeffrey Fantle
Sam Crowther

1,200 - 1,600 SF

Nora Eways

300-1,200 SF

Nick Alevrogiannis

5,000 - 10,000 SF

Alan Tan

1,000 - 1,500 SF

John Marigliano
Kamron Izadi

300-1,200 SF

Nick Alevrogiannis

1,300 - 1,600 SF

John Marigliano
Andrew Poncher

2,000 - 4,000 SF

Bibiana Boehm

2,000 - 3,500 SF

Nick Alevrogiannis

1,000 - 2,000 SF

John Marigliano

3,000 - 4,000 SF

Jeffrey Fantle

2,000 SF

James O’Neill

2,000 - 2,800 SF

John Marigliano

1,000 - 1,400 SF

John Marigliano

3,500 - 6,000 SF

Alan Tan

5,000 - 8,000 SF

Alan Tan

5,000 - 8,000 SF

Alan Tan

1,200 - 2,500

James O’Neill

1,200 - 1,800 SF

Jeffrey Fantle

5,000 - 7,000 SF

James O’Neill

2,000 – 4,000 SF

Bibiana Boehm

3,000 - 5,000 SF

Mark J. Fontaine, CCIM

3,000 - 7,000 SF

Alan Tan

2,000- 3,000 SF

Alan Tan

2,000-2,500 SF

Alan Tan

1,500 to 1,800 SF (Dunkin' Donuts Only) | 1,800 to 2,500 SF (with Baskin Robins)

John Marigliano

3,500 - 5,000 SF

James O’Neill

1,500 - 4,000 SF

Bibiana Boehm

5,000 SF

James O’Neill

2,000 - 4,000 SF

Bibiana Boehm

3,000 – 4,000 SF

Bibiana Boehm

1,800 - 2,500 SF

Jeffrey Fantle

5,000 - 10,000 SF

John Marigliano

1,000 to 1,600 SF

Alan Tan

30,000 - 50,000 SF

Alan Tan

12,000 - 15,000 SF (will consider larger)

Leonard Pick

6,000 - 8,000 SF

James O’Neill

1,000 - 2,000 SF

Nora Eways

1,400 - 1,800 SF

John Marigliano

5,000 - 7,000 SF

James O’Neill

4,000 - 6,000 SF

Alan Tan

1,400 - 1,800 SF

John Marigliano
Nora Eways

500 - 1,500 SF

Nora Eways

1,000 - 2,000 SF

Alan Tan
Andrew Poncher

1.) Prefers second generation existing restaurant space with a drive-thru for sale or lease with space for outdoor seating. 2.) Will consider first generation 2,800 - 3,000 SF end caps or free-standing spaces with drive-thru and adequate TI. 3.) Will purchase pads or BTS (1.0 - 1.5 acres)

Nick Alevrogiannis

5,000 to 7,000 SF

Alan Tan

4,000 SF - 6,000 SF

Alan Tan

50,000 - 100,000

Alan Tan

3,000 to 5,000 SF

John Marigliano

6,000 - 10,000 SF

James O’Neill

2,000 SF

Alan Tan

2,500 - 5,000 SF

Alan Tan

4,000 - 8,000 SF

Bibiana Boehm

1,400 - 2,000 SF

John Marigliano

1,500 - 3,000 SF

Alan Tan

3,000 - 4,000 SF

Alan Tan

4,500 - 6,500 SF

James O’Neill

1,200 - 1,500 SF

Jeffrey Fantle

25,000 - 45,000 SF

Alan Tan

2,000 - 3,000 SF

Alan Tan

5,000 - 10,000 SF

Alan Tan

800 - 1,600 SF

John Marigliano

2,500 SF

Nora Eways

7,000 - 12,000 SF

Alan Tan

1,200 - 1,500 SF

James O’Neill

2,000 - 2,500 SF

Nick Alevrogiannis

Will consider 1,200 - 1,600 SF 20' of frontage with good visibility

John Marigliano
Nora Eways

1,800 - 2,400 SF

John Marigliano

3,000 - 5,000 SF

James O’Neill

1,200 - 1,500 SF

Mark J. Fontaine, CCIM

1,000 to 1,800 SF

Alan Tan

1,200 SF - 2,000 SF

Alan Tan

1,500 - 2,000 SF

Merv Greenwood

2,000 to 2,600 SF

John Marigliano
Andrew Poncher

1,000 - 2,500 SF

Alan Tan
Andrew Poncher

2,500 - 3,000 SF

John Marigliano

1,100 SF to 1,500 SF

Leonard Pick

1,000 to 2,000 SF

Alan Tan

1,400 - 2,000 SF

John Marigliano

2,000 - 3,000 SF

John Marigliano

3,000 - 5,000 SF

Alan Tan

2,500 to 3,500 SF

John Marigliano

7,500 - 10,000 SF

John Marigliano
Kamron Izadi

1,500 to 2,000 SF

Leonard Pick

100,000 SF

Alan Tan

2,000 SF

James O’Neill

2,000 - 4,000 SF

Alan Tan
Andrew Poncher

1,400 - 1,800 SF

John Marigliano

Will consider 2,000 to 3,000 SF

John Marigliano

1,500 - 2,500 SF

John Marigliano

800 - 2,000 SF

Nora Eways

2,800 - 4,000 SF

John Marigliano
Kamron Izadi

1,500 to 2,000 SF

Leonard Pick

2,000 - 2,500 SF

John Marigliano
Andrew Poncher

2,000-2,500 SF

Alan Tan

4,000 SF - 6,000 SF

Alan Tan

1,500 - 2,500

Alan Tan

2,000 - 4,000 SF

Bibiana Boehm

5,000 - 7,000

Alan Tan

1,200 - 1,800 SF

John Marigliano

7,000 - 12,000 SF

Alan Tan

1,500 - 2,000

Alan Tan
Andrew Poncher

1,500 – 4,000 SF

Bibiana Boehm

0.5 - 1 Arce

John Marigliano
Andrew Poncher

1,000 - 2,500 SF

Alan Tan

-1,200- 1,800 SF -Second-Gen Restaurant Space Preferred

Kamron Izadi

1,000 - 1,400 SF

Leonard Pick
Jeffrey Fantle

1,000 - 1,500 SF

James O’Neill

800 to 1,200 SF

Mark J. Fontaine, CCIM

10,000 SF

Alan Tan

1,800 - 2,400 SF

John Marigliano

5,000 SF

Alan Tan

5,000 - 12,000 SF

Alan Tan
Andrew Poncher

3,500 to 6,000 SF

Alan Tan
Andrew Poncher

Seeking 4,000 to 12,000 SF. Will consider challenging spaces such as a lower-level, second-level and/or limited frontage space

Martin B. Flax
J. Duggan Hirt

1,400 - 1,800 SF

John Marigliano

2,000 SF

Alan Tan

8,000 - 12,000 SF

Alan Tan

1,000 - 2,000 SF

Alan Tan

1,000 to 1,400 SF

Jeffrey Fantle

5,000 to  7,000 SF

Alan Tan

1,500 SF

Jeffrey Fantle

1,500 SF - 2,500 SF

Alan Tan

2,500 - 4,000 SF

Alan Tan

1,000 - 2,000 SF

Alan Tan

1,500-2,000 SF

James O’Neill

7,000 - 10,000 SF

Alan Tan
Andrew Poncher

3,000 - 3,500 SF

John Marigliano
Andrew Poncher

1,200 - 1,800 SF

Andrew Poncher
John Marigliano

1,200 - 1,500 SF

James O’Neill

1,200 - 1,800 SF

Kamron Izadi

1,000 - 2,000 SF

Alan Tan

1,200-1,800

Jeffrey Fantle
Kamron Izadi

9,000 to 15,000 SF

John Marigliano

10 year term | In-line space and end caps | 4,000 to 6,000 SF

Jeffrey Fantle

2,000 - 2,500 SF

Alan Tan

1,000 - 1,500 SF

Alan Tan

1,500 - 3,000 SF

Alan Tan

2,000 to 3,500 SF

Alan Tan

4,000 - 6,000 SF

Alan Tan
Andrew Poncher

5,000 SF

James O’Neill

4,000 - 7,000 SF

Alan Tan