Editorial Board   Guest Author

Ms. Friedman Griesing

Francine Friedman Griesing

Founder, Griesing Law LLC

Fran Griesing, founder of Griesing Law, LLC, a WBENC-certified woman owned firm, leads her team representing clients in complex business transactions, high stakes litigation, employment, intellectual property and alternate dispute resolution matters. She also serves as a neutral arbitrator and mediator. Ms. Griesing's clients are Fortune 500 and closely held companies, not-for-profit organizations and executives, predominately in the hospitality, food service, technology, chemicals and manufacturing industries. Chambers and Partners USA, a leading directory of the legal profession, has noted that clients describe her as “intensely detail-focused and a persuasive and energetic litigator” with a “professional and personable manner.” Chambers expressly recognized her for her work in the hospitality industry, and her “practical and down-to-earth counsel.” Prior to launching the firm in 2010, Ms. Griesing practiced at top tier firms in New York and Philadelphia and, she served as Litigation Chair of Philadelphia's Law Department under former Mayor Edward G. Rendell, who later served as Pennsylvania's Governor. An honors graduate of Binghamton University and University of Pennsylvania Law School, where she was on Law Review, Ms. Griesing has been recognized for her professional and community leadership. She has been acknowledged as a Pennsylvania Woman Lawyer of the Year, Woman to Watch; Greater Philadelphia Woman of Distinction; Governor's Best 50 Women in Business; SmartCEO Brava! Leader and Legal Elite. She has been recognized by Chambers and Partners USA, Best Lawyers in America and Pennsylvania SuperLawyers. Ms. Griesing also received the Philadelphia Bar Education Center's Excellence in Legal Education Award and the American Bar Association's Excellence in Legal Writing Award. Ms. Griesingtaught Business Law, Public Employment Law and Advocacy Skills at Temple University's Beasley School of Law and Fox School of Business & Management and was a guest lecturer at the Wharton School of the University of Pennsylvania. She has been acknowledged as a Pennsylvania Woman Lawyer of the Year, Woman to Watch; Greater Philadelphia Woman of Distinction; Governor's Best 50 Women in Business; SmartCEO Brava! Leader and Legal Elite. She has been recognized by Chambers and Partners USA, Best Lawyers in America and Pennsylvania SuperLawyers. Ms. Griesing also received the Philadelphia Bar Education Center's Excellence in Legal Education Award and the American Bar Association's Excellence in Legal Writing Award. She taught Business Law, Public Employment Law and Advocacy Skills at Temple University's Beasley School of Law and Fox School of Business & Management and was a guest lecturer at the Wharton School of the University of Pennsylvania.

Ms. Friedman Griesing can be contacted at 215-618-3721 or fgriesing@griesinglaw.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.