But the hours each business keeps depends primarily on its own resources, rather than on outside factors, he explained.
And he said much of the challenge he faces in bringing new businesses into the Square comes as a result of the diversity of the city.
“It serves so many people, which is why it is difficult,” he explained.
He said an ideally designed Square would contain equal proportions of national chains, regional chains and local business. Otherwise, he said, “the Square would have no character.”
As the meal drew to a close, DiGiovanni said the students’ thoughts would be very helpful as he tried to help chart the future of Square business. He said he might hold another, similar meeting once he had assembled a group of candidate business concepts to fill the vacant Church Street space.
“I don’t know why this hasn’t happened before,” he said.
—Staff writer Nathan J. Heller can be reached at heller@fas.harvard.edu.