Editorial Board   Guest Author

Mr. Sullivan

Michael Sullivan

Shareholder, Greenberg Traurig

Michael Sullivan is the co-Managing Shareholder of the Orlando office of Greenberg Traurig and is the co-Chair of Greenberg Traurig's Hotels, Resorts and Clubs Practice Group. Mr. Sullivan specializes in the representation of real estate developers, national hotel chains, lenders and owners in the purchase, development, finance, leasing, operation, management and licensing of hotels, condo-hotels, and resorts. He has extensive experience in the negotiation of both public and private hotel management contracts and has negotiated public/private ventures on behalf of hotel companies and owners with local governments and publicly owned convention centers. He has extensive experience in hotel insolvency proceedings including loan work-outs, foreclosures and bankruptcies. In addition, Mr. Sullivan's practice includes development of complex mixed use real estate developments and the purchase, sale and financing of retirement communities, medical office buildings and senior living communities. Mr. Sullivan received his Juris Doctor degree, with Honors, from the University of Connecticut School of Law in 1984 and his Bachelor of Arts degree in 1980 from Yale University.

Mr. Sullivan can be contacted at 407-420-1000 or sullivanm@gtlaw.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.