Editorial Board   Guest Author

Mr. Pucciarelli

Albert Pucciarelli

Partner, McElroy Deutsch Mulvaney & Carpenter, LLP

Albert J. Pucciarelli is a partner with McElroy, Deutsch, Mulvaney & Carpenter, LLP, a national and international law practice. Active with the firm since September 2005, Mr. Pucciarelli is recognized for his expertise in hotel and resort development and operations. His practice is concentrated in these areas, as well as in aviation law, general corporate law and real estate law.

Between 1988 and 1998 Mr. Pucciarelli served as Executive Vice President, General Counsel and Secretary of InterContinental Hotels, with over 200 hotels in 70 countries. He also served as Chair of the Hotels, Restaurants and Tourism Committee and as Chair of the Aeronautics Law Committee of the Association of the Bar of the City of New York. Lastly, he is a Director and past President of the Hospitality Industry Bar Association.

In addition to his practice, Mr. Pucciarelli has taught International Business Law as an adjunct professor at the Fordham University Graduate School of Business and was a member of that school's Advisory Board. He is currently a member of the Board of Directors of Skytop Lodge, a 155-room vacation property in Skytop, Pennsylvania as well as an active member of Cayuga Hospitality Consultants.

Mr. Pucciarelli offers services in hotel and resort development, legal aspects of hotel operations, litigation support, expert witness testimony, mediation, and alternate dispute resolution. His clients include the owners and developers of Marriott, Ritz-Carlton, Fairmont, Mandarin-Oriental, Hyatt, Andaz, St. Regis, Westin and many more. He is fluent in Russian and a commercially certified pilot, as well as the President of the Mid-Atlantic Pilots Association. Albert serves his community, Ridgewood, New Jersey, as Deputy Mayor and Councilman.

Please visit http://www.mdmc-law.com/ for more information.

Mr. Pucciarelli can be contacted at 201-493-3718 or apucciarelli@mdmc-law.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.