Editorial Board   Guest Author

Mr. Gassenheimer

James D. Gassenheimer

Partner, Berger Singerman

James D. Gassenheimer is a partner in the Miami office of Berger Singerman, Florida's business law firm. Mr. Gassenheimer is an acclaimed litigator whose practice areas include hospitality and leisure litigation, bankruptcy-related litigation, class action litigation, and complex commercial litigation, including in insurance, employment, aviation, real estate, tort and product liability, and franchise litigation. Mr. Gassenheimer has extensive jury and non-jury trial experience in State, Federal and Bankruptcy court, having tried over 100 cases to jury verdict or judgment. Mr. Gassenheimer advises one of the country's largest resort development and property management firms. He has served as lead counsel to the plan proponent in the reorganization of the largest hotel in Pittsburgh, including the successful six-day trial of contested matters against the secured lender. Mr. Gassenheimer also served as General Counsel to the Court Appointed Receiver in a $200 million real estate related receivership, handling complex commercial foreclosure litigation and bankruptcy matters, and prosecuting and defending fraud claims, lender liability, lien priority issues, and first and third party insurance claims involving over twenty separate affiliated developers. Mr. Gassenheimer has had extensive involvement in representative matters for Turnberry Ltd., Royal Caribbean Cruises, and Stiles Corporation, among others. Mr. Gassenheimer writes and speaks on novel issues affecting the hospitality industry and real estate. A graduate of Brown University with a BA in Economics, Mr. Gassenheimer earned his J.D. cum laude from the University of Miami School of Law.

Mr. Gassenheimer can be contacted at 305-714-4383 or jgassenheimer@bergersingerman.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.