.svg)
From Local Gem to Mall Traffic Magnet
Xiao Long Bao, or soup dumplings, have long been a staple at Chinese restaurants. Kids’ faces would light up as the bamboo steamer was uncovered and the big question swirled around how to eat it: take a small nibble and slowly savor the soup first or let it cool and eat in one big bite? Both options were enormously satisfying, and now the cat is out of the bag and xiao long bao have taken the world by storm.
Din Tai Fung began selling dumplings in 1978 in Taipei, Taiwan. Over the years, one of the Hong Kong branches has become a 5-time Michelin Star winner, and the chain has now expanded to 13 countries with 180 locations around the world. A recent Restaurant Business Online article revealed that “Din Tai Fung’s per-restaurant average of $27.4 million is nearly two times higher than the next closest brand, an astounding feat for a casual-dining chain.” The next 4 highest AUV restaurants are all steakhouses. The article continues with saying that “to generate unit volumes of that magnitude, a restaurant generally has to do three things: It has to be big, customers have to spend a decent amount, and it has to be busy. Din Tai Fung checks all three of those boxes.”
Go to any Din Tai Fung and you will often see lines snaking out the door, even in between meal times, like at 2pm. Their enormous popularity also has a great upside for the malls in which they reside. There’s a wait? No problem, one can shop while waiting to be called.
In the past year, malls with a Din Tai Fung consistently outperformed the indoor mall and open-air lifestyle center index. Even in some months where mall traffic was down year-over-year, the malls with a Din Tai Fung were often positive.
There are two likely explanations for these trends: 1) that Din Tai Fung is simply good at choosing its locations, placing its restaurants in centers that are already bustling and with an audience or trade area receptive to its offering, or 2) that Din Tai Fung is helping to drive this mall traffic. It may also be a bit of both, with a symbiotic relationship occurring.
Increase in Evening Visits & Longer Dwell Time
Analyzing a location that has had a recent Din Tai Fung opening, namely Santa Monica Place in Southern California reveals that the addition of the restaurant also helps boost dwell time and evening visits.
This makes sense, as the opening of large restaurants in a shopping center increases one of the “occasions” for visiting, namely dinner. In particular, the timeframe after 7 PM has also expanded in popularity. Concurrently, dwell time at the mall has risen with the opening of this new restaurant, from an average of 45 minutes to now 58 minutes.
Din Tai Fung's Impressive Visit per Location Numbers
Din Tai Fung’s first US location was on Baldwin Ave in Arcadia, CA which opened in 2000. Before its worldwide expansion, it was already a local San Gabriel Valley gem. Looking at Placer data for this stand-alone restaurant in an outdoor center, we see that it was already showing signs of greater visits per square foot than many other peer establishments in the neighborhood, including other Chinese restaurants. After flying a bit under the radar for over a dozen years, a flagship restaurant opened at Santa Anita mall across the way in 2016. The original Arcadia location eventually closed in late July 2020, but since then many others have popped open all over the US.
Din Tai Fung has many things going for it, particularly as Asian food and culture has been exploding in popularity in the United States. One San Francisco Chronicle article talks about how two SF malls, Japantown and Stonestown Galleria, are defying the mall doom loop by “capturing the zeitgeist by offering unique Japanese, Korean, and Chinese pop culture.” In addition to providing tasty food, Din Tai Fung is also in the unique position of featuring a lot of shareables at affordable price points.
While steak dinners might be more for business or special occasion meals, Din Tai Fung is elevated enough to be a treat, but a lesser hit on the wallet. As dining becomes more experiential, diners enjoy being able to try a variety of main and side dishes. Locations allow you to peek in on the action, with the chefs painstakingly pleating the soup dumplings to exacting proportions of 18 folds and 21 grams. As someone who has been frequenting Din Tai Fung since its first US location opened as a stand-alone restaurant in Arcadia, as well as 11 of the US locations and the original in Taiwan, the company also maintains extremely high standards and consistent execution.
Ultimately, Din Tai Fung's success suggests that a combination of operational excellence and experiential dining can create a destination brand that elevates the entire ecosystem around it.
For more data-driven insights, visit placer.ai/anchor.
