Archive for the Emotional Rescue Category

Property Management

Posted in Aptcor, Articles, Commercial Real Estate, Emotional Rescue, Franchise, Listings, New Sale, News, Property Management, Restaurants, Retail and Restaurant Leasing Specialist, Tenant Represenation on August 14, 2016 by nomaedigganadda

My Qualifications: The Short Version…

Posted in Aptcor, Articles, Commercial Real Estate, Emotional Rescue, Franchise, Leases, Listings, New Sale, News, Property Management, Restaurants, Retail and Restaurant Leasing Specialist, Tenant Represenation with tags on July 12, 2016 by nomaedigganadda

Jack Intrator, CPM, RAM, ARM
610 805 3849


EXPERTISE: Property/ Project Manager with ground-up experience specializing in residential, retail and commercial high-end construction. Knowledge of the entitlement/permitting process, site selection, construction delivery methods and agreements. Concentration in restaurant leasing, new project development, challenged properties and value-added assignments that include re-positioning and urban renewal. A “Road Warrior” who anticipates needs and opportunities of clients, ensuring proactive pursuits. Works well with all levels of management, including C-level executives. Completed deals throughout the United States from Ohio, Wyoming, California, New Jersey, New York, Delaware and Massachusetts, Connecticut, and West Virginia.


Certifications & Licenses         

  • CPM – Certified Property Manager
  • RAM – Registered Apartment Manager
  • ARM – Accredited Residential Manager
  • NYU Certificate in Property Management
  • Pennsylvania Real Estate Agent


  • Project/Property Management
  • Lease Negotiations
  • Construction Estimating
  • Restaurant Sales and Short Sale
  • Marketing Communications
  • Team Management
  • Tenant Representation
  • RFP Preparation
  • Real Estate Investment Sales



Senior Manager, Real Estate & Tenant Representation – RealtyMark CityScape             June 2013 to Present

Manage the Construction Process, including developing a phase plan and explaining the process to the Property Management Team.

  • Liaison between Owner/developers and the Asset Management Group. Develop job scope, prepare budgets and solicit bids with Request for Proposals. Review and award the construction process with Request for Proposals
  • Intake of new sites, performing a detailed analysis and coordinating bids and job scopes with RFP for repairs, renovations and Major Capital Improvement Project, including roof replacements and repairs as well as facility clean out and negotiating prices and bids for many bank owned properties. Preparing job Owner/Liaison for Major Capital Improvement Projects


Director of Real Estate Development, New York Bagel Café (2007 to 2014)

Relationship based representation which began at Aptcor Commercial Real Estate and was successfully maintained for many years. Negotiated site selection deals for 10 locations leading to 5 MM in gross annual rental income. Grew company presence from original location to over 50 stores nationwide. Managed the entire Real Estate process, including oversight of brokers and construction development.


Retail Leasing Specialist – Mallin Panchelli Nadel Realty, Inc.                                                  Sept 2011 – June 2013
Focus on bank-owned properties as well as management of properties throughout the re-sale or leasing process. Extensive knowledge of Real Estate site acquisition and pipeline process, including proper use of demographic tools (E.G. Costar), etc. Negotiate for Estimated Dwelling Units with developers and township


Uni-kid high end children’s apparel (Wool-ways)

Guided company’s US site selection process, settling on a location in the King of Prussia mall with a 1.4 MM ten year lease. This high profile location was imperative to the growth of this European brand which was opening its first American location


YoFresh Yogurt

Liaison between franchise operators and local brokers, facilitating successful retail store openings resulting in 1.4 MM in gross rental income for four locations


Vice President – Aptcor Commercial Real Estate, Lansdale PA                                      Aug 2010 – Sept 2011

Solaris Grill & Tequila Joe’s

Negotiated several commercial short sale restaurant deals simultaneously which included sale of land and liquor licenses. Multiple lenders were involved and properties were in disrepair. Since partners’ personal assets were at stake these transactions were particularly difficult. The liquor license was sold to Bonefish Grill, one of the restaurants was purchased by an engineering firm and the other restaurant was purchased by a local land developer. Parties were ultimately financially satisfied


Retail Leasing Specialist – Zommick McMahon Commercial Real Estate Inc., Malvern PA         July 2009 – Sept 2010


Retail Leasing Specialist – Equity Retail Brokers, Conshohocken PA                                        March 2008- July 2009


Retail Leasing Specialist AgentLegend Properties, Conshohocken PA                                   May 2005 – Jan 2008


Retail Marketing Manager – Dranoff, Philadelphia PA                                                                 2003-2005

Commercial property manager with oversight of the construction process including tenant improvement allowance and development of the landlord work letter

Negotiated leases with the following entities totaling $7,980,000: Park N Clean Dry Cleaner, Subway, RC Bistro, New England Soup Factory, La Riviera Pizza, Joe’s Grocery, The Victors Pub, Trophy Bikes, Girasole, Du-jour, Ajia Japanese


Adjunct Professor – Construction Estimating and Blueprint Reading, CW Post Campus of Long Island University

  • One of the only professionals in the region approved to teach the RAM course from the National Association of Home Builders and the Multi-Family Council


EDUCATION & Professional Affiliations

Bachelor’s Degree, Peirce College                                                                                                        Graduated

Major: Business Management / Concentration in Management

Institute of Real Estate Management

Member: National Association of Home Builders

  • Tri-State Association of Commercial Realtors
  • Member of National Association of Realtors, Property Management Council

Former Board Member:






Emotional Rescue

Posted in Articles, Commercial Real Estate, Emotional Rescue, Retail and Restaurant Leasing Specialist with tags , , , , on August 9, 2011 by Josh Druck

By: Jack Intrator, CPM, RAM, ARM, Zommick McMahon


When dining at a restaurant, the process is one of emotion. The sensation of touch, taste, sight and smell are all immediate and a part of the overall experience with sound and mood/environment secondary perceptions derived from the first four. If we consider the above are all factors in our experiences when dining, then let’s consider how magnified these become when working on an independent restaurant deal. 

In a typical big box operation for a retailer, a Target, best Buy or a Supermarket or even a Restaurant like a Lone star, Ruby Tuesday or an Olive Garden, the decision makers on the tenant side are often a VP of operations, or VP of real estate. Most of these types can only focus on specific market conditions and demographics, a business model that illustrates criteria — they have never been the restaurant operator or the chef/ owner who truly feels the experience and that point of view.

The chef /owner is a very different sort. Their motivation is twofold, and of course they are motivated by the business and the financial gain that in their opinion will accompany a successful concept and operation. But they base their decision by emotion, a feeling they have for the location and their vision. They are passionate about their concept and their decisions can be based on some of the same criteria as the bean counters in the national chains, but there is more, much more. There is a passion for the business, the vision of how they see themselves and their concepts. They are the dreamers who know the emotional experiences of dining and it gives them pleasure, when they create the panache, and a diner is happy with their experience.

Often times when we work on a restaurant deal, whether in a shopping center, in a building on a city block or a new development, we are presenting opportunities to our clients, the independent operator with information that is put together and directed for a typical retailer. Demographics are provided but little information on disposable income and certain specific aspects of the market we need to assemble ourselves. When a typical broker presents the opportunity they present in a vanilla sort of way, and often do so with no clear or definitive difference between a big box dry goods retailer, a bank or an independent restaurant operator. Sometimes we get information that can be deemed antiseptic. The Restaurant Specialist That’s where the restaurant specialist comes into play. We are there for interception; we are the buffer from the Chef/owner operator to the VP of Real Estate working for the Landlord. We need to immediately process the information and present it in a way that our client both understands and appreciates because we know, we understand that this deal will be completed by the passionate operator, the business terms of course, and the emotions of the deal. We need to get our clients into the space, let them touch the space, let them see themselves and their concept in the space and let them conceptualize their bottom line.

When working with a cold business process, like a big box or national retailer where the VP of Real estate or a Property Manage does not really care if the tenant is a card store or a restaurant operator and only sees the bottom line. They see who will pay the most rent, request the least amount of fit-out, and who will accept a typical vanilla shell–this is the hardest deal to make. But, when you get a chance to sell the deal, the concept to the Landlord, explaining the attributes of the tenant and of the deal and the benefit of increased visibility and foot traffic, site recognition and the perception of their patrons then there is a chance for a connection–an emotional connection between the chef/owner operator and the landlord directly.

Often I see when the chef/owner is describing his concept he embraces it. He envisions it and is excited by this concept and a good landlord sees this spark and passion and wants this concept for the operator and for his tenant. That is when good deals get born. When you only look at the bottom line of each deal then you might as well focus on the card store. If there is a chance to capitalize on a situation and bring both parties together, even if your dollars PSF apart then the old adage “Bring them to the Table” is implied.

I like to bring the client and the landlord to the table as soon as I get a commission agreement signed. Having a face-to-face meeting is often all that is needed to see if there is a real chemistry between a landlord and an operator. You can’t get chemistry going with a property manager or the VP of real estate, because they are not entrepreneurs, not the decision makers on their own. But when you get the owner/developer across the table from the chef/operator that is when you can see progress that would otherwise not be forthcoming because the operator has given in his mind the limit of the deal, the VP of Real estate has given all he is allowed to and there is a polarization that takes place and heels are dug into the ground. Even the skilled broker, a restaurant leasing specialist who knows the concept, understands both positions and understands what needs to be done to push the deal over the line, is often at a loss as there seems no real movement on either side. No opportunity to make the deal, but other brokers who chose to specialize in this arena will push the deal forward because they truly grasp the art of the deal. They will go the extra mile, have the straight talk express with the chef/operator and with the landlord and get them both to the table. Work the deal out on the table and either make a deal or move on. You can call these aggressive negotiations but it is this type of negotiation that is the only thing that may save a deal from collapsing.

At the end of the day, when we understand the difference between big boxes, a national chain and the independent chef/owner, we are truly in a position to provide sound advice and the emotional rescue to close the deal with both sides feeling like winners.

(Article Source)