Desperate office owners are using this conversion trick to make deals

What is the owner of a Manhattan office tower to do in the age of work-from-home? Hotel or residential conversions are complex and costly. Building renovations that add amenities in hopes of luring top tenants are expensive and may not even work. But for those left holding the bag, there is another way out: the office condominium. 

Creating office condos within a property allows the building to be sold one floor at a time. They can add value — but they also take time.

Each individual floor of an office condo sells for more on a per-square-foot basis than if the building was sold as one unit, said Michael Rudder of Rudder Property Group, and over 90% of such floors are purchased by owner-occupiers.

Rudder, whose company specializes in helping building owners navigate the process, said the current sales market ranges from $500 to $850 per foot.

“The ones that are $500 per foot are in buildings that would sell for $200 a foot,” he said. “While office condo pricing is way down — by 30% to 50% — it’s still much higher than what office buildings are selling for.”

Renovated, turn-key office condos at 125 Maiden Lane come with a roof deck. Rudder Property Group

Six recent full-building sales achieved average pricing of $396 per square foot, while the average price per square foot for six recent office condominium sales was $726 per square foot — a remarkable 83% premium over office building sales. As an example of this lower pricing, Rudder pointed to the sale of the entire small office building at 6 E. 45th St., just a few steps from Fifth Avenue. It has 79,290 square feet and sold for $338 per foot earlier this year and included an occupied ground-floor retail space. 

For office condo investors, one of the benefits is that they are managed by a third party.

“I pay my common charges and taxes and my tenants pay me,” said Rudder, who owns several. “I go there once a year.”

If the original cost basis plus the professional fees to convert are less than $300 per foot, it may make sense to convert if there is no other exit strategy, agreed Adelaide Polsinelli of Compass. But she warned: “There are few office condo buyers in the market today unless the price is extremely attractive.” Instead, Polsinelli believes selling the whole building at once is faster and less expensive. “It is best to cash out and redeploy that capital into a new deal,” she added. 

“You sell off a block and you pay down debt and you live to see another day.”

Michael Rudder of Rudder Property Group

To pursue an office condominium, it takes roughly six to 12 months working with accountants, architects and attorneys to create the proper documents and have the plan approved by the New York State attorney general’s office. The legal and architectural expenses run around $200,000, Rudder said.

Nevertheless, the current stress on the real estate market will lead to more conversions of office condos, he predicts. 

The buyers of office floors often include small businesses, especially those run by non-US-born operators. Not-for-profits and foreign countries are also regular buyers of their offices and waive diplomatic immunity when making the purchase.

“They buy properties for all cash and have been a wonderful part of the office market and New York economy,” Rudder said of the countries. 

One offering being marketed by Rudder for $9.10 million is a full-floor office condominium with 18,201 square feet at 125 Maiden Lane in Lower Manhattan. The building has a roof-deck and  a full gym with showers for tenants.

Three floors of office condos are for sale at 185 Broadway for $14.3 million. Handout

Rudder has numerous other offerings, including 28,703 square feet across three floors in the base of the new tower at 185 Broadway that can be sold separately for $495 per foot, per floor, or all for about $14.3 million. It also comes with a 35-year tax abatement. 

Another of Rudder’s offerings is a small medical office of 2,587 square feet at 110 E. 40th St. for $1.4 million.

Office condo owners are responsible for both common charges and property taxes. But non-profits and foreign countries may apply to the city’s Department of Finance for permission to waive their real estate taxes and certain other charges.

A 2,587-square-foot slice of 110 E. 40th St. is asking $1.4 million. Handout

Owner-occupying buyers can also obtain loans from the Small Business Administration (SBA) — a lending source not available to those buying office buildings they won’t occupy — and such loans have a default rate of less than 3%, Rudder said.

While the maximum loan size between the SBA and a traditional lender cannot exceed $14 million, borrowers can take out multiple loans at the same time for different projects, raising their maximum amount to $20 million. The current building owners don’t have to sell all the floors, either.

“You sell off a block and you pay down debt and you live to see another day,” said Rudder.

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Why office landlords and developers are partnering with NYC’s top chefs

The Howard Hughes Corporation’s recent purchase of a $55 million chunk of Jean-Georges Vongerichten’s global restaurant company made one thing clear: It’s getting harder to tell where the restaurant world ends and the real estate world begins.

Although simple-minded pundits blame the closing of every “iconic” bagel shop on greedy landlords, the fact is that New York City restaurateurs depend on developers to fund and support new eateries more than ever.

Hughes, which operates the South Street Seaport under a long-term lease with the city, already brought Vongerichten’s acclaimed seafood brasserie the Fulton to Pier 17 and opened Vongerichten’s colossal Tin Building food market and eatery complex at the pier.

Now, the relationship is going global with a 25% stake and an option for 20% more in Jean-Georges Restaurants, the superchef’s 40-location eatery empire. It’s likely the largest ownership stake ever taken by a publicly traded real estate company in a restaurant brand.

Howard Hughes Corp. brought Jean-Georges to the Tin Building. Now, they’re buying into his biz.
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The Big Apple’s leading restaurateurs have always had close, mutually beneficial relationships with developers and landlords. Related Companies backed the Hudson Yards dining temples.

In the 1980s, Equitable designed its former headquarters at 787 Seventh Ave., home to Le Bernardin, to accommodate restaurants and subsidized their rents for many years. But the Hughes-Vongerichten partnership easily dwarfs them all.

“We’re always looking to make our tenants’ and communities’ lives better coming out of the pandemic and there’s no better person on this globe than Jean-George in delivering these experiences,” Howard Hughes’ CEO, David O’Reilly, enthused to The Post.

Superchef Jean-Georges Vongerichten now has a global relationship with the Howard Hughes Corporation.
Getty Images

Asked whether the deal was intended to bring Vongerichten’s brand to Hughes’ seven planned communities in the US, or to promote the chef’s growth beyond the Hughes portfolio, O’Reilly chuckled, “Does that have to be an either-or question?”

“We’re always looking to make our tenants’ and communities’ lives better coming out of the pandemic and there’s no better person on this globe than Jean-George in delivering these experiences.”

Howard Hughes’ CEO, David O’Reilly

“It’s not like we’re going to replicate the Tin Building at six other locations,” he said. “But there are plenty of opportunities for us to leverage Jean-Georges’ other restaurants” into the Hughes communities at such locations as Summerlin in Las Vegas and in Phoenix’s West Valley, and, “We’re in discussions now.”

But, he added: “It’s not us driving his expansion. We’re a 25% passive partner. Our goal is to give him leverage to support his growth plans by supporting his back-office development.”

Hughes’ commitment to Vongerichten came last summer as it prepared to open the Tin Building, which Hughes spent $194.6 million to launch. It’s now open five days a week and on track to be open seven days by January.

The Tin Building, a 53,000-square-foot culinary marketplace at Pier 17, opened in September.
Getty Images

Meanwhile, the landlord-restaurateur love fest continues apace at scores of major Manhattan office buildings, including at L&L Holding Company’s 425 Park Ave., where Vongerichten plans to open next year.

“You only get one chance to make a first impression at the base of a building,” SL Green’s EVP in charge of retail and “opportunism,” Brett Herschenfeld said.

At SL Green’s One Vanderbilt, Daniel Boulud’s thriving Le Pavillon quickly established a culinary identity for the tower that is fully leased, mostly to financial and law firms. This fall, the developer and the chef teamed up again to launch Joji, an omakase spot helmed by sushi masters George Ruan and Wayne Cheng and nestled in an underground corner of Grand Central Terminal.

Restaurants like Daniel Boulud’s Le Pavillon help raise public awareness for office towers and attract tenants. In return, developers are partnering up with, rather than leasing to, some of the city’s top eateries.
Thomas Schauer

Le Pavillon from Boulud’s Dinex company is not a traditional tenant of SL Green but a partner with the developer under a deal they made pre-pandemic.

“We knew the old landlord-tenant lease model wasn’t what would work going forward,” Herschenfeld said.

Such increasingly common partnerships may or may not include a base rent and a revenue- or profit-sharing formula.

At Rockefeller Group’s 1271 Sixth Ave., where Greek seafood brasserie Avra opened last spring, the model is “to let restaurateurs focus on what they do best without the stress of a fixed monthly rent,” Herschenfeld said.

Herschenfeld added SL Green’s next culinary news is at One Madison Ave., the office tower that the developer is spending $2.3 billion to expand. The project will boast a “lifestyle-type offering where people can easily interact” of between 10,000 and 15,000 square feet; a gourmet market of 8,000 square feet; and a smaller, full-service sit-down restaurant, he said.

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