Introduction. Third-party delivery, in just a few short years, changed the face of the food and beverage industry as we’ve known it. Ghost Kitchens are, simply put, cooking facilities producing food and beverages only for delivery or take out. There is no dine in option. Pre-COVID, ghost kitchens were few and far between, created by ...Read more
Introduction. Third-party delivery, streaming video, meal-prep kits, and other market disruptors are changing the face of the food and beverage industry as we’ve known it. This paper will examine current market forces that are cutting into F&B profits, whether at restaurants, bars, or hotels, and provide important insights to keep guests coming back (and spending ...Read more
Welcome to the Jungle: Negotiating Restaurant & Bar Leases With Landlords Who Just Don’t Get Hospitality
Too often attorneys representing restaurant, bar, and other hospitality clients must deal with landlords (or their agents, such as asset managers, property managers, or brokers) who are not well-versed in the needs of the F&B tenant. These negotiations can prove frustrating for attorneys who frequently represent these clients. This session will explore some critical F&B ...Read more
It seems these days that not a month goes by when one does not hear about a major company’s network infrastructure being hacked. Major retailers (including bars and restaurants), insurance companies, payment systems and even Experian, the credit reporting agency, have been victims of cyber attacks resulting in the theft of the personal information of ...Read more
Introduction In recent years a sizeable amount of time and effort has been put into developing menu labeling laws. The impetus for such laws stems from the fact that more and more Americans are eating away from home, and portion sizes are becoming larger and more caloric. This pattern of food consumption is believed to ...
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