Hospitality Operators Discuss "Third Spaces" and Community Building in Los Angeles

An event in Los Angeles recently brought together hospitality operators to discuss the evolving concept of "third spaces" and methods for cultivating community within these establishments. Hosted at Café Tondo, the discussion featured Abraham Campillo, co-owner of Café Tondo; Matthew Glaser of the Park hospitality group; and Sarah Lewitinn, co-owner of Jacaranda. Eater brand director Lesley Suter moderated the panel.

Panelists provided varying definitions of a "third space." Sarah Lewitinn described it as a place for people to meet that does not necessarily require a commercial transaction, offering opportunities for organic social interaction. Matthew Glaser emphasized the importance of "lingering" without pressure, facilitating interactions with strangers, and introducing a "level of chaos."

Abraham Campillo characterized third spaces as a response to loneliness, essential for combating social isolation in an increasingly digitized world. He noted that while these spaces can have different iterations, their core function is to address contemporary loneliness.

The discussion also focused on how food and beverage businesses can build and maintain community. Campillo highlighted the importance of "inviting people in" through programming like music events and food collaborations. He stressed that the focus should extend beyond the business itself, centering on "our people" and creating memorable moments throughout the calendar. Knowing regulars, suppliers, and partners was also noted as crucial for fostering genuine connections.

Glaser added that community building should not be primarily driven by financial returns, describing it as a "long, long, long game" with kismet outcomes like customers forming significant life events at the venue. Lewitinn shared her experience of building community through her pop-up restaurant, Jacaranda social club, which began with informal home dinners and evolved into a restaurant, making guests feel "a part of something" from the outset.

According to Eater, this event capped off a series on third spaces for its hospitality industry newsletter, Pre Shift, in partnership with Spectrum Business.