Clayton Sealey is the force behind the social media powerhouse account for all things development in Charlotte, @cltdevelopment. His background in design, advertising, and advocacy fuels his passion for development and it’s impact on our community and citizens.

We sat down to discuss development trends and city-wide policies that influence much of what you see in Charlotte today and will see in the future...

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Branden Piks:

Where do you see the next big opportunity or evolution in Charlotte’s growth? With the city spider-webbing out, how do you think we should be connecting more people to Center City and to active neighborhoods like South End and Plaza Midwood?

Clayton Sealey:

I think the key to better connectivity in Charlotte is understanding the limitations and strengths of each transit mode. Streetcars should be used for short, local trips—no more than three to five miles—while rail should serve longer distances and key commuter corridors. The commuter rail to the lake area will be hugely beneficial, and while the Silver Line to the airport makes sense, I don’t believe extending the Blue Line further is a smart investment. Instead, we should prioritize connecting the east side and former streetcar suburbs with practical solutions like BRT and streetcars. I've personally ridden 20 different bus lines in the past year and found them clean and safe. I'm car-light and rely on transit throughout the week, and it's generally comfortable outside of the August heat.

I see the west side, especially around the future Silver Line corridor and Iron District, as the next big area for redevelopment and growth.

​Read the Full Conversation Here​

Here's How New Tariffs May Impact Construction Costs in 2025

"With the recently announced tariffs on foreign goods, many of our clients, trade partners, and suppliers are asking the same question: “How will this impact our projects?" Read Full Article.​

How does this impact our region?

Reading Ben Bard’s take on the 2025 tariffs, I feel a deep sense of “here we go again”—echoes of the 2018 steel and aluminum hikes, but broader in scope and intensity. The projected 5.8–6.8 percent cost escalation this year isn’t just a number—it’s a tangible squeeze on every bid, budget, and client expectation.

In Charlotte, where I manage multiple commercial and residential projects, our material pricing is already showing volatility. Steel surged post–25 percent tariffs; now with a doubling to 50 percent, it’s hitting customers harder and cutting into margins. And it’s not just steel—Canadian lumber and HVAC equipment as our supply chain mirrors national import patterns, so there’s little insulating us.

As Bard points out, projects already underway are cushioned if materials are locked—but anything in pre-construction is in limbo. I’ve seen teams delay bids, add big contingencies, and revise scopes while owners wait for policy shifts. That Q3 2025 peak feels real and is something we are planning for.

In summary, reading Bard’s article through a Charlotte lens, isn’t just a policy story—it’s our daily reality. We’re navigating cost escalation, shifting timelines, and supply constraints all at once. The best defense? Proactive planning, sourcing locally, and locking lease terms now. If tariffs ease mid‑2026, we’ll have smarter strategies in place. If they persist, we’ll still be ready.

We recently designed a first-time interior change of use dark-shell upfit for a first-time restaurant Owner in Charlotte. Panko Peruvian Fusion is located on the ground floor of the Inkwell apartments on E 36th Street in NoDa in one of the multi-family's three retail shell spaces. At just over 1,700 sf of rentable space, the concept maximizes the oddly shaped suite to fit a full-service commercial kitchen, sushi bar, fixed and movable seating, and code compliant restrooms. This elevated dining experience is enhance through the curated use of natural materials that highlight culture and the flavors of the menu.

A first generation commercial kitchen build out can present challenges in a multi-level, mixed-use development. For this build out, the shell space was permitted under a Mercantile use group which allows the most flexibility on the base building design from a code compliance perspective. The Mercantile use group has looser code compliance restraints such as, plumbing fixture counts, egress paths/counts, and occupancy constraints, to name a few. When changing the use to a restaurant which is an Assembly (A-2) use group (if under 50 occupants, a Business use group) the loose restrictions from Mercantile go away and pose a set of challenges for the new tenant (and design team!). Items such as egress, plumbing fixture counts, accessibility, restaurant equipment coordination, etc. are all areas that require intense coordination from the design team, Owner, and Landlord for a successful project outcome.

Our process began with field locating and identifying existing conditions to determine the most efficient and feasible path forward. Significant coordination was required to access and route the new mechanical equipment for the kitchen hood to existing shafts with access located in the parking deck behind the suite. The existing building was not design properly to accommodate a restaurant tenant on the ground floor so the locating of new mechanical equipment on the roof was not an option, both structurally and financially. Our design team tightly coordinated a side yard location for the make-up air unit which routed through our space, a fire-rated corridor, and an existing masonry wall - all while needing to sit in a tight setback with buffer. Another challenge faced was needing the occupant count to be under 50 in order to maintain one means of egress. A healthy balance of fixed and movable seating allowed for us to work the calculations (with assistance from the plan review team) to get our occupancy count to 49 to be within the compliance threshold!

We are proud to showcase this project and look forward to the doors opening in the coming weeks! Final inspections are currently taking place and the Owner is preparing to open his doors. If you like Nikkei style cuisine that features sushi, ceviche, and carpaccio, this might be your new favorite spot!

"You must assume responsibility - no one will care as much as you do." | James Clear