Restaurant

Los Angeles — Mack Urban Real Estate Group and AECOM Capital have acquired six acres in the Los Angeles central business district. The $80 million transaction is the largest land acquisition in the CBD since before the recession. The seller was EVOQ Properties.

The acquisition is part of a Mack Urban and AECOM plan to build a portfolio of class A, institutional quality multifamily developments in West Coast gateway cities.

Canton, Mass. — As part of Dunkin’ Donuts’ development strategy to increase its international presence, the company has announced plans to develop restaurants in Turkey. The company is seeking large well-capitalized groups with operating experience capable of building out region with a minimum of 20 to 25 restaurants. The schedule calls for the first restaurants to open in early 2015. The goal is to develop more than 100 restaurants over the next 10 years.

Chicago — Mid-America Asset Management Inc. has announced that three new restaurants have taken space in Chicagoland shopping centers.

Restaurant franchise Red Snapper has leased 1,800 sq. ft. at Dorchester Commons in the Hyde Park neighborhood of Chicago. Mid-America represented the landlord. The tenant was self-represented.

Rockville, Md. — Super Chicken has taken 3,436 sq. ft. of space at Waldorf Shoppers World in Waldorf, Md. The restaurant specializes in Peruvian-style chicken dishes and operates seven locations in the greater Washington, D.C., area.

Divaris Real Estate represented the tenant, Chicken Rico Waldorf in the lease negotiations.

Atif Rafiq was named to the newly created position of chief digital officer at McDonald’s after previously serving as general manager of Kindle Direct Publishing at Amazon.

In his new role, Rafiq will lead McDonald's global digital strategy focusing on future growth in e-commerce, modernizing the restaurant experience and engaging with consumers across the digital landscape. Rafiq will report to chief brand officer Steve Easterbrook.

In its PizzaRev case study series, CSA offers an insider’s look at the conception, initial rollout and growth of the southern Calif.-based fast-casual concept PizzaRev. Likened to “the Chipotle of pizza,” this innovative chain lets customers choose from an artisanal array of toppings to craft their own pizzas very quickly in a high-end stone hearth oven. A test kitchen in Northridge, Calif., was launched in April 2012 and two additional locations quickly followed.

New York -- Chain Store Age invites retailers, design firms, architects and suppliers to submit entires for its 33rd annual Retail Store of the Year design competition.     For more information and an entry form, click here.