Editorial Board   Guest Author

Mr. Shuster

Marc Stephen Shuster

Partner, Berger Singerman

Marc Stephen Shuster is a partner in the Miami office of Berger Singerman, Florida's business law firm. Mr. Shuster is a business attorney with extensive experience in commercial real estate transactions, both healthy and distressed, and corporate M&A deal work, with an emphasis on the hotel and hospitality industry. He advises both traditional hospitality conglomerates and Internet advertising sites serving the industry. He has extensive experience in serving as local counsel for international law firms on real estate issues, and in representing out-of-state funds and companies in their opportunistic acquisitions or sales of real property, as well as in working on Caribbean and other cross-border transactions, including representing clients involved in hotel, port, retail, restaurant, and marina development. Representative clients for whom Mr. Shuster has had extensive involvement include Starwood, P&M Management, and Royal Caribbean Cruise Lines. Mr. Shuster has represented Banco Inbursa in acquisitions and loans for development of resorts and hotels including the Four Seasons and the Gansevoort Hotel in Miami Beach. He has served as counsel to numerous international law firms, banks, and hedge funds in evaluating Florida issues pertaining to the acquisition and financing of hotel properties. Mr. Shuster is a former Director & Associate Counsel for Royal Caribbean Cruises. In the outside counsel role he now fulfills for the cruise line, he has represented Royal Caribbean in: a $200 million development of new cruise port in Falmouth, Jamaica. Acquiring development and long-term lease rights in St. Maarten port valued at over $50 million, and negotiating with ports of Galveston, Texas, Ketchikan, Alaska, Colon, Panama, Marseilles, France, and Cozumel, Mexico in connection with securing various preferential berthing rights He has also represented an international client in negotiating a $200 million transaction with Port Everglades County Government to deliver berthing of the world's largest passenger vessel. As a part of the transaction, Mr. Shuster negotiated the construction of a new, state-of-the-art 150,000 square foot terminal. In addition, he has served as counsel to a Florida-based emergency management/services conglomerate in negotiating for disaster relief work throughout the Caribbean. Mr. Shuster speaks and writes on novel issues affecting the hotel and hospitality space, serves on various community boards, and has been recognized with numerous awards and accolades, such as his recognition by Chambers & Partners USA (Real Estate), Super Lawyers, and the South Florida Business Journal. He was nominated by the Daily Business Review as one of three finalists for their 2013 Top Dealmakers of the Year Award. A summa cum laude graduate of The George Washington University, with a BA in Religion, Mr. Shuster earned his J.D., with honors, from the University of Florida.

Mr. Shuster can be contacted at 305-982-4080 or mshuster@bergersingerman.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.