Editorial Board   Guest Author

Mr. Samuels, Esq.

David M. Samuels, Esq.

Senior Partner and Chair of the Hospitality Industry Group, Michelman & Robinson, LLP

David M. Samuels, Esq., a senior partner and Chair of the Hospitality Industry Group at Michelman & Robinson, LLP, a national law firm, provides legal counsel and guidance to hotels, resorts, and private clubs in a variety of matters. He is a recognized authority in every facet of litigation related to personal and catastrophic injury, as well as premises liability and administrative law. He has significant expertise across an array of hospitality industry issues, including: guest safety; privacy; ADA accessibility; hotel security; common carrier liability; and property losses. Over the past 25 years, Mr. Samuels has successfully tried, mediated and arbitrated numerous complex disputes on behalf of hospitality industry clients in Southern California and across the country. Additionally, Mr. Samuels serves as Outside General Counsel to numerous hotel companies and regularly provides day-to-day guidance regarding hotel operations. He also assists numerous clients and hotel industry associations by providing operational training for management and staff. Beyond his dedication to the hospitality industry, Mr. Samuels is routinely sought by excess insurance carriers to serve as “monitoring” counsel in high exposure/catastrophic injury cases. He also represents general contractors in personal injury matters in the construction industry, and counsels government agencies and municipalities in cases arising from alleged dangerous conditions of public property. Mr. Samuels is regularly named to the list of Southern California Super Lawyers, and was honored as one of the Top Attorneys in Southern California by Super Lawyers Magazine. He is also recognized by Martindale-Hubbell as an AV (Preeminent) peer-rated attorney.

Please visit http://www.mrllp.com for more information.

Mr. Samuels, Esq. can be contacted at 310-564-2670 or dsamuels@mrllp.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.