Editorial Board   Guest Author

Ms. Malech

Rori H. Malech

Partner, Hunton & Williams LLP

Rori Malech is a partner in the real estate practice at Hunton & Williams LLP in Washington, D.C. She concentrates her practice in the area of commercial real estate development and finance, representing hotel owners and operators, local and national developers, Real Estate Investment Trusts (REITs), institutional equity investors, and institutional and non-institutional lenders. Ms. Malech focuses on acquisitions, dispositions and financings for both borrowers and lenders, negotiation of management and license agreements for hotel owners and operators, workouts and equity and debt participations, in each instance, involving a variety of asset types throughout the United States, including hotel, mixed-use development, office, retail, condominium, multi-family and residential and commercial property. Namely, Ms. Malech has represented the following: • A hospitality investment firm on its sale of seven Manhattan limited-service hotels to a joint venture in a transaction valued at $571.4 million, which included senior and mezzanine financing in an aggregate amount of $335 million; • A leading private equity firm in the acquisition of 38 limited service and extended stay hotels, 4,950 rooms, for $590 million, and negotiation of mortgage and mezzanine financing from two major financial institutions, which also involved the securitization of the mortgage and a mezzanine tier; • An institutional lender in connection with the $159.5 million mortgage and mezzanine financing of a historic hotel in Washington, DC., which included the sale of one of the floors as an air space parcel to a vacation club and the negotiation of the documents governing the relationship between the hotel and vacation club; • A major insurance company in connection with the upsizing of a $177 million preferred equity interest in a hotel located in the heart of New York City's Times Square; and • A hospitality REIT in the acquisition of a $300 million portfolio of 13 hotels, 1,913 rooms, then advised the REIT in the $450 million financing secured by a larger portfolio of 44 hotels being acquired from three different sellers. A frequent public speaker on real estate matters, Ms. Malech was recognized by The Legal 500 in 2013. She joined Hunton & Williams from Katten Muchin Rosenman LLP, where she practiced for 17 years and served as co-chair of that firm's Washington real estate group. She received her JD from The George Washington University Law School and her undergraduate degree from Boston University. The Hunton & Williams real estate practice group advises clients on matters involving the full spectrum of commercial, industrial, retail, multifamily, hospitality and mixed-use properties.

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

Ms. Malech can be contacted at 202-419-2111 or rmalech@hunton.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.